(1) Air Dry
Scatter fresh herbs on sheet trays. Placed on top of warm ovens, they drive overnight.
(2) Microwave
Place basil, sorrel and mint on a paper towel and place in Microwave. Nuke them in 30-second bursts, then grind them together for an intense dust mix with sugar.
(3) Salt-Pack
Layer salt, chides and dill on a sheet tray. Then dry them overnight in a 120 degree Fahrenheit oven.
(Food & Wine August 2013)
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