Food Facts Welcome to Food Facts for the week of August 26-September 2.
FRIDAY, AUGUST 30, 2002 7:23 PM
Don’t have time to go pick up some basil? Trying to...
Don’t have time to go pick up some basil? Trying to get rid of some leftover cilantro? You can substitute a different herb if you don’t have the herb your recipe calls for. Some of these suggestions are similar flavors, some are just acceptable flavor alternatives. One general rule to remember when substituting: start with half the amount called for, then add more of the herb until it suits your taste. Here’s the list: basil can be substituted for marjoram, mint, oregano, or thyme. Parsley works for chervil or cilantro. Use thyme for basil, marjoram, oregano, rosemary, or savory. If your recipe calls for Italian seasoning, blend together any of the following: basil, oregano, rosemary, or ground pepper. For Poultry seasoning, use sage plus a blend of thyme, marjoram, savory, black pepper, or rosemary. And black pepper can easily double for red pepper. That’s Food Facts for this week
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