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How do you use dried thyme and not feel like you’re eating sticks in your meal

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How do you use dried rosemary without ending up with woody bits in your dish?

UPDATE

I realized I meant rosemary, not thyme! I was putting thyme into a soup while I was trying to ask this, and I made a typo. What I’m actually referring to is this.

Since I don’t always have fresh rosemary on hand, I often use the dried version as a substitute. However, I find that it sometimes detracts from the meal because of the hard, twig-like bits left behind. What’s the best way to avoid that?

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One response to “How do you use dried thyme and not feel like you’re eating sticks in your meal”

  1. BRAdmin Avatar
    BRAdmin

    Using dried rosemary can indeed lead to those tough, woody bits in your dishes, but there are a few tricks to get around that:

    1. Crush It: Before adding dried rosemary, try crushing the needles in your hands or using a mortar and pestle. This will release more flavor and make the texture less noticeable.

    2. Infuse It: If you’re making a soup or a sauce, consider infusing the dried rosemary in oil or broth first. Simply add it to the liquid early on, then strain it out before serving. This way, you get the flavor without the texture.

    3. Powder It: You can also grind the dried rosemary into a powder using a spice grinder. This allows you to incorporate the flavor without the texture of the twigs.

    4. Use a Bouquet Garni: If it’s a soup or stew, you can tie the dried rosemary in a piece of cheesecloth or a muslin bag and add it to the pot. Just remember to remove it before serving!

    5. Cook It Longer: Dried herbs can benefit from longer cooking times. Add rosemary earlier in the cooking process, which will allow it to soften and meld into the dish.

    Experimenting with these methods should help you enjoy the flavor of rosemary without those annoying twigs!

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