Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tex's microwave dried herbs 🌿. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tex's Microwave Dried Herbs 🌿 is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Tex's Microwave Dried Herbs 🌿 is something which I have loved my entire life. They’re fine and they look fantastic.
Great Prices on Dried Herbs & More. Take a bowl full of herbs. My indoor basil plant was growing out of control and I had no dried basil, so the answer was obvious. Dried herbs are best kept in a cool, dry place, such as a pantry or cupboard at room temperature.
To get started with this recipe, we have to prepare a few components. You can cook tex's microwave dried herbs 🌿 using 5 ingredients and 7 steps. Here is how you can achieve that.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Tex's Microwave Dried Herbs 🌿:
- Take 1 large bowl of herbs
- Take 1 Microwave
- Make ready 2 sheets of kitchen paper
- Make ready 1 large funnel
- Make ready 1 airtight jar
Wash the herbs in cool water, swishing them around to remove any dirt or dust from the leaves. Lift the herbs out of the water and thoroughly pat them dry with paper towels or a clean kitchen towel. You don't need a fancy dehydrator, all you need are clean, dry, fresh herbs, some paper, and a microwave. Delicate and moist herbs like parsley, mint, tarragon, cilantro, chervil, basil, and chives lose a great deal more of their flavor when dried.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Steps to make Tex's Microwave Dried Herbs 🌿:
- Take a bowl full of herbs. My indoor basil plant was growing out of control and I had no dried basil, so the answer was obvious. I trimmed it back enough so that I ended up with almost a full 3 litre bowl (6 pints)
- Now the boring bit… remove all the stems
- Next, sandwich between two sheets of kitchen paper
- Now, flatten a little with a heavy book for a few minutes, then transfer to the microwave and heat on high for 1 minute then allow to rest for 30 seconds. Heat again on high for 30 seconds and rest for 30 seconds. Keep heating for 30 seconds and resting for 30 seconds until the herbs are ready to crumble. This will take about 6-10 minutes depending on the power of your microwave.
- Notice how much volume you lose once the water has left the herbs
- Break up the herbs with a mortar and pestle, or into a bowl with your hands. Leave a few leaves uncrumbled so that their flavour is preserved stronger for longer. Transfer the whole leaves into an air tight container first (I'm using a 70ml/2½ fluid ounce Kilner spice jar). Use a large funnel for the flaked herbs. Clear the spout with a skewer if necessary
- Finally, seal, label, and try to contain your disappointment at how little you made out of that big bowl full 😸
You don't need a fancy dehydrator, all you need are clean, dry, fresh herbs, some paper, and a microwave. Delicate and moist herbs like parsley, mint, tarragon, cilantro, chervil, basil, and chives lose a great deal more of their flavor when dried. It simply flies off the herbs along with the water while you're dehydrating them. But that's not to say that these herbs are completely useless in dried form, especially if you use the microwave to dry them. Crisp-fried herbs such as parsley, sage, mint, and basil make appealing garnishes, but frying them can be a messy process that uses a lot of oil.
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