A drizzle of olive oil

>a drizzle of olive oil
>a splash of red wine
>a sprig of thyme

>a drum of margarine

>a pinch of salt

>A squeeze of lemon/lime

>a knob of butter

>a heard of bay leaves

>2 cups of flour, sifted

>an inch of ginger

If you don't know what a sprig is, there is no hope for you.

>A Flock of Seagulls

>a whisper of saffron

> a cup of onions

how many teaspoons is a sprig?

inb4 you have to look it up

...

>A bukkake of broth

If you're using dried thyme you're doing it wrong.

dried thyme is literally fine

"fine" isn't good enough. It should be awesome, not "fine".

Fresh herbs are a lot more flavorful than dried ones.

>as much as you think you need
>whatever looks good
>to taste

If I knew any of this I wouldn't be reading a recipe.

it's about the same for thyme, given long enough cooking time

>An explosion of sprouts

>to taste

...

>>given long enough cooking time

Well sure, if you cook fresh herbs long enough they do indeed lose their flavor so that would make it closer to the flavorless dust that is dried thyme.

Protip: you're not supposed to cook fresh herbs a long time. That defeats the point of them being fresh in the first place.

That's retarded
>this fresh ingredient isn't meant to be cooked
i'll have my steak medium, thanks
as long as it isn't frozen, it's fine

>slow cook stew
>add fresh thyme at the end
thanks for the pro tip

>until juices run clear

>a thimble of chicken stock

>(homemade or store bought)

I never said it wasn't meant to be cooked user, I said it wasn't meant to be cooked FOR A LONG TIME.

I was also quite specific regarding HERBS, not food in general.

You might want to work on your reading comp; you're drawing conclusions that simply weren't stated.

>a gaggle of garlic

>treating all herbs the same
>giving "pro tips"
>Savory herbs that tend to grow in hot, relatively dry climates— like oregano, for instance—have flavor compounds that are stable at high temperatures and are well contained within the leaf. They have to be, in order to withstand the high temperatures and lack of humidity in their natural environment. With these dried herbs, as long as you cook them for long enough to soften them, the flavor is just as good as with fresh—and they're a whole lot cheaper and more convenient to use.

yes im so fucking triggered with that..

>a rasher of bacon
>a squib of cum

It's weird to see little memers from /tv/ and /mu/ try to make Veeky Forums their new epic board.

>visiting girlfriend's family over Christmas holidays
>get roped into cooking Christmas dinner
>didn't bring my probe thermometer
>have to stab the turkey with a knife to see the "juices"

fuck me man, that shit is so dumb

you can thank clover for bringing those people here