In article >, Andy <q> wrote:

> Janet B. said...
>
> > 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
>
>
> Janet,
>
> Oh, no... I'm not making that recipe. I'm making a popovers batch with
> rosemary added to the batter (trial #1). I was just presenting the dish she
> used and warned to use dry rosemary instead of fresh, during her TV show.
>
> Andy

Okay. I didn't understand that at first!
It does not make sense that fresh would dry out and burn more than dry!
--
Peace, Om

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