Tip 1: When work working with fresh herbs like rosemary or thyme, you should typically leave the stems or any woody parts out. I find that the easiest way to separate the leaves from the stem is to hold the sprig at the very end with one hand and then slide my fingers down towards the base, working opposite the direction the leaves grow. They’ll fall right off. See the photo to the left!
Tip 2: If you wind up with extra herbs, unless you plan to use them right away, don’t put them back in the fridge. They go mold or get slimy very quickly. Instead, tie a bunch together with a string and hang it from a hook or thumb tack in your kitchen to dry. They smell and look great and will come in useful some time if you don’t have anything fresh around.
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Herb Encrusted Pork Tenderloin « Digest This! // June 12, 2008 at 11:30 pm |
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