In article >,
"Janet B." > wrote:

> "Andy" <q> wrote in message ...
> > I've learned by the r.f.c membership to only use fresh rosemary.
> >
> > So I picked up a pack of fresh rosemary for flavoring popovers.
> >
> > Then I see Giada De Laurentiis (Food TV: Everyday Italian) making the
> > following dish:
> >
> > Potatoes and Onions
> > http://www/waif
> >
> > But she said to use the dried rosemary instead of fresh, because fresh at
> > oven temp would "burn up."
> >
> > I imagined dried rosemary would "burn up" sooner!
> >
> > So, now what???
> >
> > I think fresh rosemary in the batter will stay moist. I will chop it up as
> > fine as I can.
> >
> > Please advise.
> >
> > Thanks,
> >
> > Andy
>
> Rosemary can be a problem in this recipe because the idea is to get the
> potatoes crispy on the outside. I prepare my potatoes in a similar fashion
> using thyme and rosemary and on occasion have had them get near burned.
> I've seen Cook's Illustrated recommend that the herbs not be added until the
> last few minutes or even tossed with the completely cooked potatoes. I
> didn't care for that at all. The herby flavor was out of balance in my
> opinion. I don't think that fresh rosemary will be a problem in baked goods
> unless you have a lot of the herb strewn across the top of the item and you
> are using high temps.
> Janet

That's one reason I suggested herbal extracts/oils.

Anyone ever use these for flavoring?
How well do they work in comparison to fresh herbs?
--
Peace, Om

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