"Omelet" > wrote in message
news
> 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
I tried cilantro oil once and didn't like it at all. It seemed to me to be
bitter. That was my only experience with herbal oils.
Janet