I have a question about the recipe "Quick Braised Sirloin with Horseradish Sauce" from thirschfeld. I don't have fresh marjoram. Can I use dried? Or another fresh herb?
Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.
Josie, I wouldn't worry too much about marjoram, fresh or dried. It gets a little lost with the horseradish in any case. If you want to substitute another herb, why not thyme, fresh or dried, to offset the pungent horseradish flavor. In general, it's a good idea not to feel put in a box by recipes. They're meant on the whole to be suggestions rather than formulas--the more you cook, the more you'll discover that there are no hard and fast rules, except perhaps for pastry.
Pegeen is a trusted home cook.
As Nancy explains, yes, you can substitute dried herbs for fresh. The rule of thumb I know is to use 1 part dried herbs in exchange for 3 parts fresh herbs. Checking first that the dried herbs aren't old and still have good aroma and flavor when you pinch, smell and taste them.
pierino is a trusted source on General Cooking and Tough Love.
Oregano is a close relative of marjoram and it's one of the few herbs that tastes better dried rather than fresh.
Please enter a valid email address.
Well played. You deserve a cookie.
The only think between you and dinner is a batch of pie dough
Cheesy, Mustardy Tomato Galette
Sides That Complete Korean Meals
Burnt Toast: Road Trip Edition
The Heirloom Tomatoes In Danger of Extinction
Dessert, Sans Oven
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.