Just wanting to share an experiment... I read quite a while ago that some
top chefs freeze finey chopped spices/herbs for winter use, and for salads
and what have you, in ice cubes.
So I chopped basil really fine, and put 1 teaspoon into the tray cups,
filled with water and froze it. Hope to try it out this weekend.
Any feedback on this method?
On Sat, 12 Jul 2003 06:34:28 -0700, email@example.com
I do it. It's fine: it doesn't keep the texture of course,
but it keeps all that good fresh basil taste. Then you can
just toss the basil-ice-cube in sounds or stews or pasta
sauce or whatever you're cooking.
I use the blender though: I blend the basil leaves and
water together into a thick slurry, then freeze. This is
probably faster than chopping them by hand. Or you could
use a stick-blender (hand-held blender) or a food processor.
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