>a drizzle of olive oil >a splash of red wine >a

>>8448481
>a drum of margarine

>>8448481
>a pinch of salt

>>8448481
>A squeeze of lemon/lime

>a knob of butter

File: 2.jpg (53KB, 500x465px) Image search: [Google]

53KB, 500x465px

>>8448481
>a heard of bay leaves

>2 cups of flour, sifted

>>8448481

>an inch of ginger

If you don't know what a sprig is, there is no hope for you.

File: 1311704000383.png (159KB, 435x419px) Image search: [Google]

159KB, 435x419px

>>8448481
>A Flock of Seagulls

>a whisper of saffron

File: 1472497238251.png (266KB, 368x657px) Image search: [Google]

266KB, 368x657px

>>8448481
> a cup of onions

>>8448608
how many teaspoons is a sprig?

inb4 you have to look it up

File: airline.png (173KB, 415x373px) Image search: [Google]

173KB, 415x373px

>>8448631

File: eeeeeh.jpg (26KB, 218x360px) Image search: [Google]

26KB, 218x360px

>A bukkake of broth

>>8448638

If you're using dried thyme you're doing it wrong.

>>8448650
dried thyme is literally fine

>>8448663
"fine" isn't good enough. It should be awesome, not "fine".

Fresh herbs are a lot more flavorful than dried ones.

>>8448481
>as much as you think you need
>whatever looks good
>to taste

If I knew any of this I wouldn't be reading a recipe.

>>8448667
it's about the same for thyme, given long enough cooking time

File: the-four-lights-6.jpg (38KB, 1000x764px) Image search: [Google]

38KB, 1000x764px

>An explosion of sprouts

File: Goldust_WM_Axxess_2014.jpg (20KB, 220x346px) Image search: [Google]

20KB, 220x346px

>>8448668
>to taste

File: tenor.gif (604KB, 220x220px) Image search: [Google]

604KB, 220x220px

>>8448481

>>8448673
>>given long enough cooking time

Well sure, if you cook fresh herbs long enough they do indeed lose their flavor so that would make it closer to the flavorless dust that is dried thyme.

Protip: you're not supposed to cook fresh herbs a long time. That defeats the point of them being fresh in the first place.

>>8448697
That's retarded
>this fresh ingredient isn't meant to be cooked
i'll have my steak medium, thanks
as long as it isn't frozen, it's fine

>>8448697
>slow cook stew
>add fresh thyme at the end
thanks for the pro tip

File: 1294063404728.png (361KB, 470x468px) Image search: [Google]

361KB, 470x468px

>until juices run clear

File: kevin.jpg (121KB, 1275x1650px) Image search: [Google]

121KB, 1275x1650px

>a thimble of chicken stock

File: heston_blumenthal_1x1.jpg (16KB, 304x304px) Image search: [Google]

16KB, 304x304px

>(homemade or store bought)

>>8448702

I never said it wasn't meant to be cooked anon, I said it wasn't meant to be cooked FOR A LONG TIME.

I was also quite specific regarding HERBS, not food in general.

You might want to work on your reading comp; you're drawing conclusions that simply weren't stated.

File: 1440004146857.jpg (6KB, 164x216px) Image search: [Google]

6KB, 164x216px

>>8448481
>a gaggle of garlic

>>8448697
>treating all herbs the same
>giving "pro tips"
>Savory herbs that tend to grow in hot, relatively dry climates— like oregano, for instance—have flavor compounds that are stable at high temperatures and are well contained within the leaf. They have to be, in order to withstand the high temperatures and lack of humidity in their natural environment. With these dried herbs, as long as you cook them for long enough to soften them, the flavor is just as good as with fresh—and they're a whole lot cheaper and more convenient to use.

File: reto.jpg (14KB, 238x192px) Image search: [Google]

14KB, 238x192px

yes im so fucking triggered with that..

>>8448481
>a rasher of bacon
>a squib of cum

It's weird to see little memers from /tv/ and /mu/ try to make /ck/ their new epic board.

>>8448738
>visiting girlfriend's family over Christmas holidays
>get roped into cooking Christmas dinner
>didn't bring my probe thermometer
>have to stab the turkey with a knife to see the "juices"

fuck me man, that shit is so dumb

>>8448962
you can thank clover for bringing those people here