Spices, herbs, oils & vinegars

Highlights from our class @ PREP Kitchen Essentials

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HERB BUNCHES – parsley, dill, cilantro, etc:

  • Washing: (1) dunk upside down in water, (2) straighten and rinse under runningwater, (3) wrap in towel to dry, (4) bang against leg/counter to dry even more
  • Slicing: (1) Roll bunch to tame strands, (2) slice from top and discard stems, (3) form chopped bits into pie shape and chop with 5 strokes, (4) repeat until bits are desired sizStoring bunches in fridge: Wrap in paper towel, place in ziplocStoring chopped bits in fridge: Wrap in paper towel, place in ziploc
  • Storing chopped bits in freezer: Put in ziploc, cover with water to avoid freezer burn

THICK-STEMMED HERBS – basil, mint, rosemary etc

  • Slicing: Pull leaves off, roll, slice
  • Storing chopped bits in fridge: Wrap in paper towel, place in ziploc
  • Storing chopped bits in freezer: Put in ziploc, cover with water to avoid freezer burn

HARDY HERBS – sage, rosemary, thyme, oregano, marjoram, etc

  • Storing by drying: Dry in oven at 200˚F for 20 mins, store in mason jars. To remove leaves, roll btwn hands.
  • In cooking: 1/2 dried = 1 fresh

SCRAPS

  • Store leftover pieces such as mushroom stems, herb extras, etc in ziploc bag in freezer – "stock bag." At stock-cooking time, dump entire bag in.