Leftover fresh herbs can be preserved efficiently by drying them, a technique highlighted by Alton Brown. To prevent herbs from turning brown, blanch them in boiling water for 15 seconds, then cool them in an ice bath. For drying, methods like using a salad spinner or air-conditioning filters are recommended. Herbs can last up to three years when stored properly. Brown often utilizes dried herbs to enhance various dishes, showcasing their versatility while preserving their appealing appearance.
To stop this process, all you need to do is blanch the herbs in hot water for a few seconds before drying them.
He also likes to use air-conditioning filters to dry out the herbs for storage, spreading them across the filters before stacking them in front of a fan for 24 hours.
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