Hi.

Just wanting to share an experiment... I read quite a while ago that some
top chefs freeze finey chopped spices/herbs for winter use, and for salads
and what have you, in ice cubes.

So I chopped basil really fine, and put 1 teaspoon into the tray cups,
filled with water and froze it. Hope to try it out this weekend.

Any feedback on this method?

Thanks,
B.

On Sat, 12 Jul 2003 06:34:28 -0700,
wrote:


Hi.

Just wanting to share an experiment... I read quite a while ago that some
top chefs freeze finey chopped spices/herbs for winter use, and for salads
and what have you, in ice cubes.

So I chopped basil really fine, and put 1 teaspoon into the tray cups,
filled with water and froze it. Hope to try it out this weekend.

Any feedback on this method?


I do it. It's fine: it doesn't keep the texture of course,
but it keeps all that good fresh basil taste. Then you can
just toss the basil-ice-cube in sounds or stews or pasta
sauce or whatever you're cooking.

I use the blender though: I blend the basil leaves and
water together into a thick slurry, then freeze. This is
probably faster than chopping them by hand. Or you could
use a stick-blender (hand-held blender) or a food processor.

Pat

On Sat, 12 Jul 2003 10:18:06 -0400, Pat Meadows
wrote:



I do it. It's fine: it doesn't keep the texture of course,
but it keeps all that good fresh basil taste. Then you can
just toss the basil-ice-cube in sounds or stews or pasta

AAARRRGGGGHHHHH - spellcheck run amok! Soups, soups!

Pat