campingcorgis
AGA Farmer
π΄ I wet my plants. :-) π΄
Posts: 3,114
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Post by campingcorgis on Apr 23, 2021 17:26:35 GMT -5
Who remembers "Gee Your Hair Smells Great!" Shampoo? Anyway, I have a tub full of frozen basil leaves and I've filled the top of my Bounty with basil leaves to dry, but I've found I still have an abundance of basil, right now. Things have been busy and I've not had a chance to use a lot of basil, and it won't happen today either, as there is plumbing work in the kitchen today. So, I decided to try drying some in the Excalibur Dehydrator. I filled up 4 trays, one is with just the tiny stuff, in case that's finished quicker. I know some folks complain that it loses much of the flavor in the drying process, but I figure my fresh dried basil has to be better than letting it just go to waste! Wish me luck! What I've dried on the Bounty has filled a jar, and I use that when I need dried without issues. In fact, I find it more flavorful than the store-bought stuff. Added bonus: The house smells delicious!
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Sher
AGA Farmer
Posts: 7,025
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Post by Sher on Apr 23, 2021 19:04:00 GMT -5
Ummmm! I can almost smell it from here.
And you are right. Home dried basil is much more fragrant than store bought!
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Shawn
Administrator
Posts: 16,267
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Post by Shawn on Apr 24, 2021 4:41:23 GMT -5
Another use . Pesto .. I have used (at different times) walnuts, pistachios, pecans and of course pignoli nuts
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campingcorgis
AGA Farmer
π΄ I wet my plants. :-) π΄
Posts: 3,114
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Post by campingcorgis on Apr 24, 2021 11:08:05 GMT -5
I considered pesto too and I may still get around to it. Still plenty of basil left in the garden...for the time being. Just need to get a round tuit.
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bigshot
AGA Sprout
As an old sage once said, "I'm running out of thyme. I hope my basil isn't faulty."
Posts: 155
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Post by bigshot on Jul 4, 2021 1:37:21 GMT -5
I aspire to have more basil than I can possibly eat! When I have extra fresh herbs, I just toss them in a ziplock freezer bag along with some boneless skinless chicken breasts. Squeeze out the air and freeze it. Then I pull it when I am ready to cook and toss the bag in a water tank with a sous vide circulator. It infuses the flavor of the herbs into the meat. When it's cooked, I just give it a one minute sear on each side in a screaming hot cast iron skillet and serve. You can put a little dijon mustard in with the fresh herbs when you freeze it too. Or red wine vinegar. Or worcestershire. Or whatever you want. Just not fresh garlic. That doesn't sous vide well.
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campingcorgis
AGA Farmer
π΄ I wet my plants. :-) π΄
Posts: 3,114
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Post by campingcorgis on Jul 4, 2021 10:29:25 GMT -5
That sounds yummy, bigshot! I do a Sous Vide Chicken Caprese. You don't even need to brown the Caprese version and it is super yummy too. See recipe here.
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ponicspilot
AGA Sprout
Aeroponics is where itβs at
Posts: 8
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Post by ponicspilot on Jul 4, 2021 19:21:02 GMT -5
Equipment: Mason Jars
Ingredients: Fresh basil leaves Good ol' salt of any kind.
Process: pour salt in bottom of jar. layer basil leaves two or three layers deep. sprinkle more salt Layer some more fresh basil leaves.
repeat; layering leaves and salt until well packed.
Refrigerate
results: You shall have almost fresh basil for months on end. Just rinse before use.
Learned in the middle 70's whence in my teens from an old Lithuanian neighbor and mentor who taught me gardening, canning, knitting and washing floors on knees and hands.
kind regards,
Lou.
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campingcorgis
AGA Farmer
π΄ I wet my plants. :-) π΄
Posts: 3,114
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Post by campingcorgis on Jul 4, 2021 19:25:39 GMT -5
Well, thank you very much, Lou! I'll make a note and try this with my next bunch of basil! P.S. Welcome to AGA!
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Sher
AGA Farmer
Posts: 7,025
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Post by Sher on Jul 4, 2021 20:29:35 GMT -5
Thank you, Lou! And welcome!
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Shawn
Administrator
Posts: 16,267
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Post by Shawn on Jul 5, 2021 4:00:38 GMT -5
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Shawn
Administrator
Posts: 16,267
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Post by Shawn on Jul 12, 2021 5:39:47 GMT -5
ponicspilot how are all your jars doing? We would love to see some pictures
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