23
Heard a line cook say 'fresh herbs are a waste of money' and I can't decide if he's right or wrong
I was grabbing some basil and cilantro at the farmers market last Saturday, and this younger cook from a busy spot in Phoenix told me he just uses dried herbs every time. He argued that after 5 minutes on a flat top, fresh basil loses all its punch anyway, and dried holds up better for volume service. I get his point for speed and cost, but I feel like fresh makes a huge difference in finishing a dish. Anyone here switched to mostly dried or still swear by fresh for everything?
2 comments
Log in to join the discussion
Log In2 Comments
harris.uma22d ago
Three bucks on fresh mint changed my salsa game completely.
1