Hi all,
I was pondering making Alton Brown's breakfast sausage recipe for Christmas
morning.
http://www.foodnetwork.com/food/reci..._23907,00.html
The recipe calls for fresh herbs. Can you substitute dry? If so to what
proportion?
I have fresh nutmeg, but that is about it. I know I can buy the fresh stuff
at the
mega-mart but I will only use a couple of teaspoons and the rest will
probably
be tossed. Any Suggestions?
HM

Herman Munster wrote:
> Hi all,
> I was pondering making Alton Brown's breakfast sausage recipe for
> Christmas morning.
> http://www.foodnetwork.com/food/reci..._23907,00.html
> The recipe calls for fresh herbs. Can you substitute dry? If so to
> what proportion?

The quantity of dried herbs is usually doubled. Depends on how freshly
dried they are. If you bought them off the shelf - aka McCormick's, Lawry's
from a supermarket, they could have been sitting there for a year and will
have lost flavour.

Jill

Herman Munster wrote:
> Hi all,
> I was pondering making Alton Brown's breakfast sausage recipe for
> Christmas morning.
> http://www.foodnetwork.com/food/reci..._23907,00.html
> The recipe calls for fresh herbs. Can you substitute dry? If so to
> what proportion?

The quantity of dried herbs is usually doubled. Depends on how freshly
dried they are. If you bought them off the shelf - aka McCormick's, Lawry's
from a supermarket, they could have been sitting there for a year and will
have lost flavour.

Jill

jmcquown wrote:
> Herman Munster wrote:
>
>>Hi all,
>>I was pondering making Alton Brown's breakfast sausage recipe for
>>Christmas morning.
>>http://www.foodnetwork.com/food/reci..._23907,00.html
>>The recipe calls for fresh herbs. Can you substitute dry? If so to
>>what proportion?
>
>
> The quantity of dried herbs is usually doubled. Depends on how freshly
> dried they are. If you bought them off the shelf - aka McCormick's, Lawry's
> from a supermarket, they could have been sitting there for a year and will
> have lost flavour.
>
> Jill
>


Measure for measure, dried herbs are stronger than fresh, even if they
have sat on the shelf for a year. If he doubles the herbs in that
recipe (especially the thyme and rosemary) it will taste awful.

Bob

"jmcquown" > wrote:

>Herman Munster wrote:
>> Hi all,
>> I was pondering making Alton Brown's breakfast sausage recipe for
>> Christmas morning.
>> http://www.foodnetwork.com/food/reci..._23907,00.html
>> The recipe calls for fresh herbs. Can you substitute dry? If so to
>> what proportion?
>
>The quantity of dried herbs is usually doubled. Depends on how freshly
>dried they are. If you bought them off the shelf - aka McCormick's, Lawry's
>from a supermarket, they could have been sitting there for a year and will
>have lost flavour.
>
>Jill
>

Actually dried herbs are stronger than fresh by about 2 or 3 times.


--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"jmcquown" > wrote:

>Herman Munster wrote:
>> Hi all,
>> I was pondering making Alton Brown's breakfast sausage recipe for
>> Christmas morning.
>> http://www.foodnetwork.com/food/reci..._23907,00.html
>> The recipe calls for fresh herbs. Can you substitute dry? If so to
>> what proportion?
>
>The quantity of dried herbs is usually doubled. Depends on how freshly
>dried they are. If you bought them off the shelf - aka McCormick's, Lawry's
>from a supermarket, they could have been sitting there for a year and will
>have lost flavour.
>
>Jill
>

Actually dried herbs are stronger than fresh by about 2 or 3 times.


--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"jmcquown" > wrote:

>Herman Munster wrote:
>> Hi all,
>> I was pondering making Alton Brown's breakfast sausage recipe for
>> Christmas morning.
>> http://www.foodnetwork.com/food/reci..._23907,00.html
>> The recipe calls for fresh herbs. Can you substitute dry? If so to
>> what proportion?
>
>The quantity of dried herbs is usually doubled. Depends on how freshly
>dried they are. If you bought them off the shelf - aka McCormick's, Lawry's
>from a supermarket, they could have been sitting there for a year and will
>have lost flavour.
>
>Jill
>

Actually dried herbs are stronger than fresh by about 2 or 3 times.


--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"jmcquown" > wrote in message
. ..
> Herman Munster wrote:
> > Hi all,
> > I was pondering making Alton Brown's breakfast sausage recipe for
> > Christmas morning.
> >
http://www.foodnetwork.com/food/reci..._23907,00.html
> > The recipe calls for fresh herbs. Can you substitute dry? If so to
> > what proportion?
>
> The quantity of dried herbs is usually doubled. Depends on how freshly
> dried they are. If you bought them off the shelf - aka McCormick's,
Lawry's
> from a supermarket, they could have been sitting there for a year and will
> have lost flavour.
>
> Jill
Jill,
Right idea, wrong direction. Dried herbs are generally TWICE as strong as
fresh so you would use HALF the fresh amount.

"jmcquown" > wrote in message
. ..
> Herman Munster wrote:
> > Hi all,
> > I was pondering making Alton Brown's breakfast sausage recipe for
> > Christmas morning.
> >
http://www.foodnetwork.com/food/reci..._23907,00.html
> > The recipe calls for fresh herbs. Can you substitute dry? If so to
> > what proportion?
>
> The quantity of dried herbs is usually doubled. Depends on how freshly
> dried they are. If you bought them off the shelf - aka McCormick's,
Lawry's
> from a supermarket, they could have been sitting there for a year and will
> have lost flavour.
>
> Jill
Jill,
Right idea, wrong direction. Dried herbs are generally TWICE as strong as
fresh so you would use HALF the fresh amount.

"Herman Munster" > wrote in message
...
Hi all,
I was pondering making Alton Brown's breakfast sausage recipe for Christmas
morning.
http://www.foodnetwork.com/food/reci..._23907,00.html
The recipe calls for fresh herbs. Can you substitute dry? If so to what
proportion?
I have fresh nutmeg, but that is about it. I know I can buy the fresh stuff
at the
mega-mart but I will only use a couple of teaspoons and the rest will
probably
be tossed. Any Suggestions?
HM


If you can find Morton's seasoning, I would suggest you try this:

http://www.mortonsalt.com/consumer/p...ts/sausage.htm

It is rather hard to find locally but is excellent and available online. We
kill our own hogs and have used this for many years. One can will season
18-24 pounds of meat depending on how spicy you like it. Other things
affect the end result of the sausage--not just the seasonsing.

Best,

Tom

"Herman Munster" > wrote in message
...
Hi all,
I was pondering making Alton Brown's breakfast sausage recipe for Christmas
morning.
http://www.foodnetwork.com/food/reci..._23907,00.html
The recipe calls for fresh herbs. Can you substitute dry? If so to what
proportion?
I have fresh nutmeg, but that is about it. I know I can buy the fresh stuff
at the
mega-mart but I will only use a couple of teaspoons and the rest will
probably
be tossed. Any Suggestions?
HM


If you can find Morton's seasoning, I would suggest you try this:

http://www.mortonsalt.com/consumer/p...ts/sausage.htm

It is rather hard to find locally but is excellent and available online. We
kill our own hogs and have used this for many years. One can will season
18-24 pounds of meat depending on how spicy you like it. Other things
affect the end result of the sausage--not just the seasonsing.

Best,

Tom

zxcvbob wrote:
> jmcquown wrote:
>> Herman Munster wrote:
>>
>>> Hi all,
>>> I was pondering making Alton Brown's breakfast sausage recipe for
>>> Christmas morning.
>>>
http://www.foodnetwork.com/food/reci..._23907,00.html
>>> The recipe calls for fresh herbs. Can you substitute dry? If so to
>>> what proportion?
>>
>>
>> The quantity of dried herbs is usually doubled. Depends on how
>> freshly dried they are. If you bought them off the shelf - aka
>> McCormick's, Lawry's from a supermarket, they could have been
>> sitting there for a year and will have lost flavour.
>>
>> Jill
>>
>
>
> Measure for measure, dried herbs are stronger than fresh, even if they
> have sat on the shelf for a year. If he doubles the herbs in that
> recipe (especially the thyme and rosemary) it will taste awful.
>
> Bob

Damn, you're right. I was still half asleep and couldn't figure out which
direction it should go. LOL Sorry!!!!!

zxcvbob wrote:
> jmcquown wrote:
>> Herman Munster wrote:
>>
>>> Hi all,
>>> I was pondering making Alton Brown's breakfast sausage recipe for
>>> Christmas morning.
>>>
http://www.foodnetwork.com/food/reci..._23907,00.html
>>> The recipe calls for fresh herbs. Can you substitute dry? If so to
>>> what proportion?
>>
>>
>> The quantity of dried herbs is usually doubled. Depends on how
>> freshly dried they are. If you bought them off the shelf - aka
>> McCormick's, Lawry's from a supermarket, they could have been
>> sitting there for a year and will have lost flavour.
>>
>> Jill
>>
>
>
> Measure for measure, dried herbs are stronger than fresh, even if they
> have sat on the shelf for a year. If he doubles the herbs in that
> recipe (especially the thyme and rosemary) it will taste awful.
>
> Bob

Damn, you're right. I was still half asleep and couldn't figure out which
direction it should go. LOL Sorry!!!!!

The Cook wrote:
> "jmcquown" > wrote:
>
>> Herman Munster wrote:
>>> Hi all,
>>> I was pondering making Alton Brown's breakfast sausage recipe for
>>> Christmas morning.
>>>
http://www.foodnetwork.com/food/reci..._23907,00.html
>>> The recipe calls for fresh herbs. Can you substitute dry? If so to
>>> what proportion?
>>
>> The quantity of dried herbs is usually doubled. Depends on how
>> freshly dried they are. If you bought them off the shelf - aka
>> McCormick's, Lawry's from a supermarket, they could have been
>> sitting there for a year and will have lost flavour.
>>
>> Jill
>>
>
> Actually dried herbs are stronger than fresh by about 2 or 3 times.

Again, I wasn't thinking straight. Of course my information is wrong.

The Cook wrote:
> "jmcquown" > wrote:
>
>> Herman Munster wrote:
>>> Hi all,
>>> I was pondering making Alton Brown's breakfast sausage recipe for
>>> Christmas morning.
>>>
http://www.foodnetwork.com/food/reci..._23907,00.html
>>> The recipe calls for fresh herbs. Can you substitute dry? If so to
>>> what proportion?
>>
>> The quantity of dried herbs is usually doubled. Depends on how
>> freshly dried they are. If you bought them off the shelf - aka
>> McCormick's, Lawry's from a supermarket, they could have been
>> sitting there for a year and will have lost flavour.
>>
>> Jill
>>
>
> Actually dried herbs are stronger than fresh by about 2 or 3 times.

Again, I wasn't thinking straight. Of course my information is wrong.

"jmcquown" > wrote in message
. ..
> Herman Munster wrote:
> > Hi all,
> > I was pondering making Alton Brown's breakfast sausage recipe for
> > Christmas morning.
> >
http://www.foodnetwork.com/food/reci..._23907,00.html
> > The recipe calls for fresh herbs. Can you substitute dry? If so to
> > what proportion?
>
> The quantity of dried herbs is usually doubled. Depends on how freshly
> dried they are. If you bought them off the shelf - aka McCormick's,
Lawry's
> from a supermarket, they could have been sitting there for a year and will
> have lost flavour.
>
> Jill
>
>

Everything I have ever read says the opposite. Herbs shrink when they dry so
1 TB of dry is equivalent to 2, 3, 4, or even more TB of fresh.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:
> "jmcquown" > wrote in message
> . ..
>> Herman Munster wrote:
>>> Hi all,
>>> I was pondering making Alton Brown's breakfast sausage recipe for
>>> Christmas morning.
>>>
> http://www.foodnetwork.com/food/reci..._23907,00.html
>>> The recipe calls for fresh herbs. Can you substitute dry? If so to
>>> what proportion?
>>
>> The quantity of dried herbs is usually doubled. Depends on how
>> freshly dried they are. If you bought them off the shelf - aka
>> McCormick's, Lawry's from a supermarket, they could have been
>> sitting there for a year and will have lost flavour.
>>
>> Jill
>>
>>
>
> Everything I have ever read says the opposite. Herbs shrink when they
> dry so 1 TB of dry is equivalent to 2, 3, 4, or even more TB of fresh.

I'm totally wrong - I was sleepy and had it backwards. mea culpa.

Jill

Peter Aitken wrote:
> "jmcquown" > wrote in message
> . ..
>> Herman Munster wrote:
>>> Hi all,
>>> I was pondering making Alton Brown's breakfast sausage recipe for
>>> Christmas morning.
>>>
> http://www.foodnetwork.com/food/reci..._23907,00.html
>>> The recipe calls for fresh herbs. Can you substitute dry? If so to
>>> what proportion?
>>
>> The quantity of dried herbs is usually doubled. Depends on how
>> freshly dried they are. If you bought them off the shelf - aka
>> McCormick's, Lawry's from a supermarket, they could have been
>> sitting there for a year and will have lost flavour.
>>
>> Jill
>>
>>
>
> Everything I have ever read says the opposite. Herbs shrink when they
> dry so 1 TB of dry is equivalent to 2, 3, 4, or even more TB of fresh.

I'm totally wrong - I was sleepy and had it backwards. mea culpa.

Jill