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The day I learned frozen herbs are not a garnish
I used to throw a handful of frozen basil into pasta sauce right at the end, thinking it would just wilt in. Last week my sister asked why my food always had these sad, mushy green chunks in it, and I realized I'd been ruining every dish for like 5 years. Anyone else make this mistake with frozen herbs, or am I the only one who didn't know you have to thaw and drain them first?
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the_kevin24d ago
Heard a chef on a podcast say frozen herbs basically turn to green mush because the ice crystals break down the cell walls before you even cook them. She said to thaw them in a paper towel and squeeze the water out, or just skip frozen and use the tube stuff for sauces. Tried the paper towel thing last month and it made a huge difference in my chili. Five years is rough though, your sister did you a solid.
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