What is dried thyme?
drying thyme is a herb that is commonly added to meat, marinades and most food that needs spices. Fresh thyme and dry thyme can usually be used interchangeably, albeit in different proportions. Dried thymes can be homemade from fresh twigs. It is also widely available in grocery stores and special spices.
It is the basis of many European and North African foods. It is a native herb for the Mediterranean region, from Spain to Greece and Morocco to Tunisia. Thyme usually has a long vegetation period in these warmer climate, but it's not permanent. Drying thyme in the summer allows it to be stored and stored for winter, so cooking with thyme is a year -round option.
Home chefs and gardeners can easily dry thyme in small doses. Thyme generally grows on high stems of similar stems, which should be cut near their base just before the flower of plants-in the end of summer. Gardeners should tie up upside downAnd then hang them somewhere in the cold and dark to dry up to two weeks. Baking or toasting with a low temperature can achieve similar results in a shorter time.
chefs can watch the same drying method for thyme shopped in the store. A person who does not grow his own thyme can often find fresh twigs for sale in the part of her grocery store. Most of the time wrapped thyme contains more branches than needed for one recipe. Many chefs are rather excess thyme to dry it to maintain it for future use.
After drying, the stems can be either stored in airtight containers for later use, or, as is more common, individual sheets can be removed, crushed and stored. Thyme stems are edible, but do not wear much taste and are usually difficult to chew. The leaves are the only parts of the thyme plant that is usedovaries while cooking.
dried thyme is usually available for sale. In most parts of the world, the thyme has become the ubiquitous herb of cooking and dried thyme is the basis of the shelves of the spices in most shops. Most commercially prepared thymes are dried in large dehydratator machines. Chefs who are serious about drying herbs can often buy dehydrators for home use, although it can be quite expensive.
In most cases, chefs can replace dry thyme in recipes that require fresh thyme. If the thyme has only recently been dried, its taste is likely to be quite strong. In dried form, however, takes less space, which means that the same measurements of fresh thyme and dried thyme can actually contain different amounts of herbs. Most of the time chefs use about half as much dried thyme as fresh. For a thyme that has long been dried, it may be necessary to make modifications because for a long time on the shelf because of the courseHu time distracts the intensity of taste.