To tell you the truth I wouldn't know the exact answer and how long they will keep. The herbs will soften with humidity, I have kept them before between paper towels and in an air tight container for a few days.
I’ve fried herbs in the stove top many times but thought there should be a better and easier way. I found some processes using plastic wrap but never liked the idea of frying things in contact with plastic so I came up with this process using the parchment paper instead.
You can follow the same method and put it in a 400F oven, you may have to weight it down so the parchment paper doesn't unfold. As far as time it will differ so you need to check on it often. Or you can also simply deep fry the herbs in oil.
Herbs with thinner leaves like parsley and basil take 2 minutes on high and herbs with thicker leaves like shiso or sage for example take about 3 minutes. It can vary slightly depending on the microwave.
Wow, these herbs looks absolutely gorgeous! Perfect for garnishing and making any dish look fancy, awesome job as always!
Thank you so much! Appreciated 👍
Meravigliose..un saluto dall italia..❤
Gracie Mille! Cheers!
You should become a food scientist
👏👏👏🙂😉
I love every one of your beautiful, talented, ideas and instructions! Can't wait to try this and others!💙💙💙
Very glad to hear you are enjoying the videos! Thank you for watching!
Wow that was freaking cool the patterns in the basil. I did use olive oil which works well with Basil. I can see myself doing this a lot 😊
Yes, I also use olive oil often. It’s a great easy way to fry herbs and I use it all the time as well. Glad you liked it! 👍👍
Great tip. Thank you for sharing!
Happy to share! 👍
parsley is my fave 🤩 so pretty! ☘️
Thanks! Yes, I really like the way the parsley look as well. 👍
You saved me so many times. Thank you frome the bottom of my hart.🤗🤗
You are very welcome!
Excellent, thank you.......I will try this for sure
Thank you! Happy to share.
You are a legend, carry on
Appreciated! Thank you 🙏
Wow superb Thank U so much Dear
Ich mag dein Konst . 🍀🙋👍
Danke!
Fantastic ❤
Thank you!
WoW You are Amazing!
Thank you so much! Appreciated!
Great!!! 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
Thank you! 👍👍
I love your videos
Thank you so much!
Thanx chef it's amazing 🙏
Thank you! Happy to share!
Awesome!! Can I keep them in the freezer for using them quickly anytime?
To tell you the truth I wouldn't know the exact answer and how long they will keep. The herbs will soften with humidity, I have kept them before between paper towels and in an air tight container for a few days.
Amazing!! How do you come up with these great ideas?
I’ve fried herbs in the stove top many times but thought there should be a better and easier way. I found some processes using plastic wrap but never liked the idea of frying things in contact with plastic so I came up with this process using the parchment paper instead.
Home Chef Seattle amazing!!
An absolute to try
Best method to quickly fry herbs without all the oil splatter.
🤩🤩🤩🤩🤩🤩👏👏👏👏
Thank you
👏🏼👏🏼👏🏼👏🏼😊
Thank you!
Lindo!
Obrigado! 👍
With such patience, you can be a doctor as well.
Haha, thank you 😊
and where we can save it for a long time? chiller? freezer?
Fried herbs are always best when made fresh.
Traduccion en español porfaaa
Ich mag die Leute
How can we do this in an oven? My microwave is broken :(
You can follow the same method and put it in a 400F oven, you may have to weight it down so the parchment paper doesn't unfold. As far as time it will differ so you need to check on it often. Or you can also simply deep fry the herbs in oil.
How long for the microwave chef?
Herbs with thinner leaves like parsley and basil take 2 minutes on high and herbs with thicker leaves like shiso or sage for example take about 3 minutes. It can vary slightly depending on the microwave.
@@HomeChefSeattlehow long for chi view would you say? Or are chives possible
Show
👍👍🙏