flg
Souschef
Posts: 1,578
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Post by flg on Jul 7, 2023 21:59:20 GMT 1
Was in the grocery store the other day. Usually I don’t go that often. But I do know the prices for the small jars of them is crazy here. 5.99 to 7.99 Canadian. Any way hidden in a corner down by where the swing doors for the employees are. I noticed this cardboard rack of herbs and spices in these little plastic dishes. A real good selection and most of them were 2.50 to 4.00 Canadian depending on what it was. 20g to 8g or so in size range. Picked up more savory, and grabbed a container of Chervil. Something to try on eggs or fish. States on bottom hints of parsley, chives and anise.
Anyone tried it in anything before? KFC or otherwise.
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Post by Silver on Jul 8, 2023 2:44:04 GMT 1
Was in the grocery store the other day. Usually I don’t go that often. But I do know the prices for the small jars of them is crazy here. 5.99 to 7.99 Canadian. Any way hidden in a corner down by where the swing doors for the employees are. I noticed this cardboard rack of herbs and spices in these little plastic dishes. A real good selection and most of them were 2.50 to 4.00 Canadian depending on what it was. 20g to 8g or so in size range. Picked up more savory, and grabbed a container of Chervil. Something to try on eggs or fish. States on bottom hints of parsley, chives and anise. Anyone tried it in anything before? KFC or otherwise. It sounds interesting. Certainly can't hurt, and may help.
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Post by underpressure on Jul 8, 2023 20:06:17 GMT 1
I’ve used fresh chervil extensively as a chef in French cooking. It’s like a parsley/tarragon mixed. Great in a bearnaise instead of tarragon to mellow the flavor. Also a must, for me, in making a green goddess dressing. But very expensive.
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Deleted
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Post by Deleted on Jul 8, 2023 22:57:09 GMT 1
I use it a lot and to me it is more like a combination of Parsley and Celery Leaves, definitely not tarragon-like. I use it in a seasoning blend for a quick pasta sauce, a copycat of a very popular packaged food product where I live. ('spaghetti miracoli'). I can share the recipe if anyone is interested.
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 8, 2023 23:07:56 GMT 1
I use it a lot and to me it is more like a combination of Parsley and Celery Leaves, definitely not tarragon-like. I use it in a seasoning blend for a quick pasta sauce, a copycat of a very popular packaged food product where I live. ('spaghetti miracoli'). I can share the recipe if anyone is interested. Please share. Gives me a reason to try Chervil
Hopefully I don't have to wait until you get it dated by professionals to know when you wrote it. LOL
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Deleted
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Post by Deleted on Jul 8, 2023 23:26:18 GMT 1
Onion powder 30% Salt 27,5% Cornstarch 22,5% Sugar 10% Beetroot powder 2,5% Garlic powder 2,5% Chervil 2,5% Celery seed, ground 1,25% Basil 0,625% Oregano 0,625%
For a single serving (1-2 persons):
Onion powder 6g Salt 5,5g Cornstarch 4,5g Sugar 2g Beetroot powder 0,5g Garlic powder 0,5g Chervil 0,5g Celery seed, ground 0,25g Basil 0,125g Oregano 0,125g
Mix 20g of this seasoning with 150g of tomato paste (double concentrated!) and 200g of water. Bring it to a simmer, it will thicken up immediately and is supposed to be a very quick meal. Cook spaghetti (300-350g) accordingly. Do the pasta first actually.
We make huge batches of this and love it. It is a childhood memory for us. Maybe something like Mac 'n Cheese in the US and Canada. Hope you will try it. I am sure you will like it.
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 8, 2023 23:33:21 GMT 1
I will have to get some beetroot powder
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Deleted
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Post by Deleted on Jul 8, 2023 23:42:27 GMT 1
I will have to get some beetroot powder It is not that crucial. I use for colouring, as the spices and starch dilute the vibrant redness of the tomato paste and sauce. Maybe it adds some earthy vegetableness too. But you should be fine without it.
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Post by underpressure on Jul 8, 2023 23:45:37 GMT 1
I use it a lot and to me it is more like a combination of Parsley and Celery Leaves, definitely not tarragon-like. I use it in a seasoning blend for a quick pasta sauce, a copycat of a very popular packaged food product where I live. ('spaghetti miracoli'). I can share the recipe if anyone is interested. You really don’t get any anise/licorice aroma from chervil? Albeit much more tame than tarragon? It’s definitely there. *edit: Are we talking dried or fresh?
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Deleted
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Post by Deleted on Jul 8, 2023 23:50:24 GMT 1
I use it a lot and to me it is more like a combination of Parsley and Celery Leaves, definitely not tarragon-like. I use it in a seasoning blend for a quick pasta sauce, a copycat of a very popular packaged food product where I live. ('spaghetti miracoli'). I can share the recipe if anyone is interested. You really don’t get any anise/licorice aroma from chervil? Albeit much more tame than tarragon? It’s definitely there. Not at all I'm afraid. And my Chervil is from France actually. So is my Tarragon... I had many different brands of both. But maybe your taste perception or Chervil are superior
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