Can I use fresh lavender instead of dry lavender for baking a chocolate lavender cake?
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
That should be fine -- I would increase the quantity however, as the dried stuff has a much more potent flavor. And, perhaps, mortar-and-pestle it a bit so it releases its oils.
Amanda is a co-founder of Food52.
The rule of thumb with converting fresh herbs and dried herbs is 2 to 1. If a recipe calls for 1 teaspoon fresh herbs, then use 1/2 teaspoon dried (and vice versa).
Cynthia is a trusted source on Bread/Baking.
Agree. I'd process the flowers with whatever sugar called for before proceeding. And be sure the blossoms are organic.
Thank you for the fast response - this is awesome!!
French toast and ham and cheese? Yes, please
Monte Cristo: a breakfast-lunch hybrid.
The new Food52 office.
We're obsessed: wooden everything.
Freestyle berry jam.
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Well played. You deserve a cookie.
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