Butterfly Fund

Thursday, December 19, 2013

Dill ~ Cooking, Tips, and Hints

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.