All About Herbs (for cooking)

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All About Herbs (for cooking)

Postby autumnbronze » Tue Apr 17, 2012 4:35 pm

Hi!

I have some leftover Thyme that I bought from NTUC. I have used half of it to make Carribean stew.

I would like to store the other half until this weekend. How can I go about doing it so that it doesn't perish.

I am asking this question cuz the Basil leaves always turn blackish and wilt if I do not make my pesto sauce immediately.

Also, I intend to use the 2nd batch to make pasta. Can someone kindly advise me which pasta sauce goes with this particular herb.

Schweppes jie, Funz, Chen or anyone else please ..... :?:

:thankyou:

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Re: All About Herbs (for cooking)

Postby Chenonceau » Tue Apr 17, 2012 5:05 pm

autumnbronze wrote:Hi!

I have some leftover Thyme that I bought from NTUC. I have used half of it to make Carribean stew.

I would like to store the other half until this weekend. How can I go about doing it so that it doesn't perish.

I am asking this question cuz the Basil leaves always turn blackish and wilt if I do not make my pesto sauce immediately.

Also, I intend to use the 2nd batch to make pasta. Can someone kindly advise me which pasta sauce goes with this particular herb.

Schweppes jie, Funz, Chen or anyone else please ..... :?:

:thankyou:


Stick it into a jam jar of water and place in a well ventilated area in bright shade (i.e., an area with light, but no direct sun)? Some people root thyme that way. I've never done it like that but no harm trying. It's only a couple days more to weekend?

I've never tried to store thyme. Kekekeke! Very spoilt. Always cut fresh from garden. :lol:

Thyme and rosemary are a great combi in spaghetti bolognaise. Here is my recipe.

3 packets Cold Storage thyme
3 packets Cold Storage rosemary
2 kg minced beef.
50 red and soft tomatoes
1 big bottle Maggi ketchup

(1) Fry up the beef in olive oil and garlic. Set aside.
(2) Throw away the thicker herb stems. Mince finely in food processor.
(3) Chop 50 tomatoes.
(4) Reduce 50 tomatoes to liquid mush in a large pot.
(5) Add whole bottle ketchup.
(6) Add minced herbs.
(7) Stir till thick and add minced beef.
(8) Add salt to taste.

If have breadmaker, can make rosemary-thyme and anchovy bread. Just add these at the right time and let bake.

What's Caribbean Stew? Sounds yummy!

Or if ya dun wanna waste that half backet. Brew it into thyme tea. Great for respiratory health... clears the nose and is anti-bacterial. Makes a delicious tea too with a drop of honey?

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Re: All About Herbs (for cooking)

Postby autumnbronze » Wed Apr 18, 2012 1:05 pm

Hi Chen!

:thankyou: for the tips :hugs:

Will try some of them out.

I usually use oregano for my bolognaise, but will try Thyme this weekend.

And ohhh, I have some leftover from last nite, will take a pix and post it and share the recipe for the stew as well. You can try it if you want. DH loved it. It was my first time cooking it.


*fly kiss*

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Re: All About Herbs (for cooking)

Postby Chenonceau » Thu Apr 19, 2012 7:20 am

TIA AutumnBronze... I love stews. Especially after I got my thermal pots. Quite hassle free to make, and easy to heat up. I usually make heaps at a time and freeze in boxes.

Yeah... most people use oregano in spaghetti sauce. I like it better with the thyme and rosemary combi though. Recently, I added chopped sage. Hmmmm... didn't like it that much...

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Re: All About Herbs (for cooking)

Postby CMF » Thu Apr 19, 2012 8:08 am

autumnbronze wrote: I would like to store the other half until this weekend. How can I go about doing it so that it doesn't perish:

I have been storing extra / leftover herbs in the freezer in their original packaging. I place all these packets in a container in the freezer and they all keep very well.

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Re: All About Herbs (for cooking)

Postby Funz » Thu Apr 19, 2012 3:03 pm

I don't use that much of thyme. So afraid not gonna be of much help here. But somehow when someone mention thyme, I think lemon, cream/butter and thyme with garlic & mushroom.

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Re: All About Herbs (for cooking)

Postby Funz » Tue Sep 25, 2012 6:31 pm

Made some Basil Pesto from freshly harvested basil.

AB you mention that you made pesto, how long can they keep for in the fridge? I think I will be the only one enjoying this so wondering if I should freeze some instead.

Image

With this, my carbo intake is going to go up. Already thinking of pasta, pita, pizza with the pesto.

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Re: All About Herbs (for cooking)

Postby autumnbronze » Tue Sep 25, 2012 6:41 pm

Funz wrote:Made some Basil Pesto from freshly harvested basil.

AB you mention that you made pesto, how long can they keep for in the fridge? I think I will be the only one enjoying this so wondering if I should freeze some instead.

Image

With this, my carbo intake is going to go up. Already thinking of pasta, pita, pizza with the pesto.


:drool: :drool:

Hi Funz!

I have never tried freezing it. The longest I have kept is in the chiller section of the fridge, about 4 days, tightly sealed in a tupperware.

How I wish I have a herb garden like you :love: :love:

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Re: All About Herbs (for cooking)

Postby autumnbronze » Tue Sep 25, 2012 6:44 pm

Paiseh Chen :oops: :oops:

Just realized I never posted the recipe and the pix of the stew.

Will dig out the recipe and post it later .....

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Re: All About Herbs (for cooking)

Postby Chenonceau » Tue Sep 25, 2012 6:48 pm

Nehmind lah...

I freeze pesto can keep 3 months. Good for wraps... Pizza... Open faced sandwiches. No emoticons. Me on the move.

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