Seitan to Ground Beef Conversion Ratio
Fresh Herbs to Dry Herbs Conversions Ratios
How To Convert Fresh Herb to Stale Herbs
Let me start by saying, I try to use fresh herbs over stale herbs equally much every bit humanly possible. We grow fresh herbs in the spring and throughout the summer and many of them last through the autumn and some right into wintertime.
If we don't have them in the backyard, they are easy enough to find at the supermarket but can get extremely expensive certain times of the yr and so if you only need a little of a item herb for a recipe, be sure to comprise information technology in something else you are preparing. If all else fails, make a soup or stew and use up some of those herbs.
How Fresh Are Your Dried Herbs?
One reason I don't like using dried herbs is I never know how long they've been in the spice cabinet. As a full general rule, ground spices and herb leaves will exist considered "fresh" if stored in optimal weather condition for 1 to 2 years.
I know some of the spice jars in my pantry are as old as my kids, well maybe not that sometime, but they do tend to get lost and unused especially those style in the dorsum.
And what about when you purchase a new container but feel like you lot accept to wait until you end the older jar even if the spices in it are flavorless? I suppose we should all employ a permanent marking and date the jars as soon every bit we purchase them or put a throw out appointment on them just then how do we know how long they've been in some storage facility or on the supermarket shelves?
How do we actually know how much shelf life is left in our seasonings?
Personally, I don't think we do, then I advise earlier yous start cooking a meal that requires dried herbs, y'all first check your spice chiffonier to make certain you have what you need and then give them a quick sniff and then taste to make sure they are fresh enough to use.
If they don't taste as potent as you like, yous may need to add more than called for to make up for the difference.
Ratios For Converting Fresh Herbs to Dry Herbs to Ground Herbs
All You Really Need To Know About Converting Fresh Herbs to Dry Herbs
The general rule for dried "flaky" herbs similar stale cilantro or dried tarragon is 3 to 1 or three parts fresh to one part dried. You can also expect at this as
one tablespoon fresh herbs = 1 teaspoon dried herbs
If you are working with stale footing herbs like ground ginger which is going to be fifty-fifty more potent than the dried flaky herbs, the general ratio is four to 1 or four parts fresh to one role dried.
Another full general rule:
1 teaspoon stale leafage herb = ½ teaspoon ground dried herb
Why These Ratios?
If y'all're wondering why yous need and then much more fresh herbs compared to dried herbs, you accept to remember that fresh herbs like basil and parsley are fourscore% to ninety% h2o. In the drying process, the water gets evaporated leaving extremely stiff essential oils with more full-bodied flavors than their fresh counterparts.
When yous talk about herbs like rosemary and thyme with even harder leaves than something like a basil, the intensity of flavor can be even greater so exist careful when adding these dried spices to a dish.
Exceptions to the Rule
Like everything in life, in that location are always exceptions to my general rules in a higher place. For case, you would substitute 1 fresh bay leaf for 2 dried or 1 medium onion for 1 teaspoon onion pulverisation. Both basil and parsley surprised me with a 2 to 1 fresh to dried.
I did a search on the Net to encounter what I could find for these conversions and came up with this nautical chart. In that location was no one consensus between all the sites, only this should exist a good beginning to work with until you come upwardly with your own ratios.
Print & Save
There'south no way I'grand going to remember all these conversions so I'll make a copy of the chart below and print it out then tape it to the inside of one of my chiffonier doors so it's handy when I need information technology. It sits right next to my Meat Doneness Chart.
| Herb | Fresh | Respective Stale |
| Basil | 2 teaspoons finely chopped | one teaspoon dried |
| Bay Foliage | 1 leaf fresh | 2 leaves dried |
| Chervil | iii teaspoons fresh | 1 teaspoon dried |
| Cilantro | 3 teaspoons fresh | i teaspoon dried |
| Cinnamon | 1 cinnamon stick | ½ teaspoon ground |
| Cumin | four.5 tablespoons whole seed | 4 TBS ground (1 oz.) |
| Dill | three teaspoons fresh | 1 teaspoon dried |
| Garlic (large) | ane clove fresh (1.5 teaspoon minced) | ½ teaspoon powder |
| Garlic (pocket-size) | one clove fresh (½ teaspoon minced) | ⅛ teaspoon pulverization |
| Ginger | 1 tablespoon freshly grated | ¼ teaspoon dry ground |
| Ginger | 1 tablespoon minced | ½ teaspoon dry out ground |
| Marjoram | 3 teaspoons fresh | 1 teaspoon dried |
| Onion | i medium onion | 1 teaspoon onion powder |
| Oregano | 3 teaspoons fresh | 1 teaspoon dried |
| Parsley | ii teaspoons fresh | 1 teaspoon dried |
| Rosemary | 3 teaspoons fresh | 1 teaspoon stale |
| Sage | 2 teaspoons fresh | i teaspoon stale |
| Star Anise | 1 star anise fresh | ½ teaspoon anise seed |
| Tarragon | 3 teaspoons fresh | 1 teaspoon stale |
| Thyme | three teaspoons fresh | 1 teaspoon dried |
| Thyme | 1 teaspoon dried | ¾ teaspoons footing |
| Vanilla | 1 inch vanilla bean | 1 teaspoon extract |
Other Important Ingredient Conversions
Source: https://www.reluctantgourmet.com/converting-fresh-herbs-to-dried-ratios/
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