Dill Cooking Tips and Hints
• The difference between fresh and dried dill weed is like night and day. Use fresh for the most intense flavor. If you must use dried, use generously.
• 1 tablespoon chopped fresh dill is the equivalent of 1 teaspoon dried dill weed.
• 1/2 ounce fresh dill yields about 1/2 cup leaves.
• The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma.
• Conversely, heating brings out the aroma and flavor of dill seed, which is why recipes commonly call for the seed to be toasted in a hot frypan before using.
• For general pickling: Add 1-1/2 teaspoons dill seed per 1 quart of pickling liquid.
• Dill seeds taste like a mild version of caraway and can be substituted for caraway in breads on a one to one ratio.
• Quick dill butter: Add 1/4 cup minced fresh dill weed to 1/2 cup softened butter. Mix well, cover and refrigerate at least 2 hours before using to let flavors blend. Use with broiled seafood or as a spread for savory breads.
• Dillweed pairs particularly well with all types of seafood. It is also good with , spreads, , sour cream, cream cheese, , , , , , lamb, , and many .
More About Dill Weed and Dill Recipes:
|•||Herb Mixtures and Spicy Blends|
|•||Herbs & Spices: The Cook's Reference|
|•||The Spice And Herb Bible|