In article >, Andy <q> wrote:

> > I like to top meats with fresh rosemary but the last two times I did it
> > in the oven, all of my fresh herbs dried out and did not work well, but
> > they were laying on top. So the next time, I layered some chinese
> > cabbage leaves over the top of the herbs and that kept them moist. The
> > herbal flavor soaked into the meat nicely. It was a pork "stab" roast so
> > the holes in the meat allowed the herbals to soak in.
>
>
> Om,
>
> Interesting bit of magic there. I don't know whether I'd use rosemary in a
> meat marinade or coat the meat before roasting.

If you add it to a marinade, it'll already be coating the meat if it's
chopped up.


> > Mince it well. I use a Chinese knife (cleaver) now instead of the French
> > knife I used to use and have a lot better results with it.
>
> I love my Kyocera ceramic knife. It cuts through everything like butter! I
> have every confidence it can turn rosemary to dust.

I might have to check one of those out... I just like the weight of the
cleaver as it makes it easy to handle. It was $10.00 from the asian
market (Kiwi brand) and holds one heckava edge.

>
> > I'd like to see the recipe so I can see what you are dealing with
> > better. You say you are mixing it into batter?
>
> It's a basic popover recipe. I've been overdosing lately on Pepperidge Farm
> "Artisan" Rosemary loaves of bread and just decided to add rosemary to a
> batch of popovers since I've made them many times but without rosemary.

So this is a different recipe from the one you posted the URL to.
I don't see why it'd "burn" inside of a batter mix.

>
> I'm going to add 1 teaspoon of fresh rosemary to a 6 popover batch and see
> what happens.

Please report?

>
>
>
> > Have you considered using powdered rosemary? ;-)
>
> I'll forget you said that!

<lol>
>
>
> Thanks,
>
> Andy
--
Peace, Om

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