di reston
Sous Chef
My question is very simple! When, in your opinion, is it better to use fresh herbs rather than dried, and when is it better to use spice pastes rather than powder? Obviously, if we live somewhere where it's hard to actually get an ingredient, we have to make use of what's there, and convenience is always a factor. But when is it actually better to use one rather than the other, and if you do go for one option rather than the other, what, in your opinion, is the difference? Dried basil vs. fresh, for example.
The question came into my mind when I saw Nigella Lawson in one of her programmes using a dried herb rather than the fresh one, but she simply said it was better. I have great respect for you all on this site, and look forward to your opinions.
di reston
Enough is never as good as a feast Oscar Wilde
The question came into my mind when I saw Nigella Lawson in one of her programmes using a dried herb rather than the fresh one, but she simply said it was better. I have great respect for you all on this site, and look forward to your opinions.
di reston
Enough is never as good as a feast Oscar Wilde