Thursday, October 7, 2010

Dried Herbs

From J. Kenji Lopez-Alt:
Savory herbs that tend to grow in hot, relatively dry climates—like oregano, for instance—have flavor compounds that are relatively stable at high temperatures, and are well-contained within the leaf. They have to be, in order to withstand the high temperatures and lack of humidity in their natural environment. Other arid herbs like rosemary, marjoram, bay leaf, thyme, and sage fare similarly well in the drying process.
Useful information (note the absence of basil)... makes me feel better about using dried herbs in my marinated queso fresco. Click through the above link if you're interested in The Food Lab's take on New York Style pizza sauce.