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The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. However, the fresh form can last many months if carefully frozen, [10] and thyme retains its flavour on drying better than many other herbs. [11] Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant ...
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sprigs fresh thyme. 5 tbsp. all-purpose flour. 1/2 c. dry white wine. Kosher salt and black pepper, to taste. ... Add the paprika, dried thyme, garlic powder, onion powder and pepper and stir to ...
¾ tsp. fresh thyme leaves, plus 2 (5-in.) thyme sprigs ... stirring occasionally, until lightly browned on edges, 5 to 6 minutes. Add thyme leaves and pepper; continue cooking until sprouts are ...
Bouquet garni of thyme, bay leaves, and sage, tied with a string A bouquet garni in cranberry sauce. The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni] [1] [2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.
The text suggested that where otherwise not specified in recipes, assume that fresh thyme is intended. While it certainly doesn't hurt (fresh thyme versus dried thyme is less dissimilar in taste than fresh versus dried garlic, and generally just has a rounder and less woody taste), but it is in fact the opposite: usually recipes use "thyme" as ...
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