Hi, I need a bit of help here, I am now a mother and very very new to cooking. I made a rosemary chicken dish a couple of months ago and the flavor was very nice. The only problem was that the rosemary was so hard when I ate it. After I tasted my piece I scraped as much rosemary off the other pieces as I could, but it was alot of extra work. Last time I used fresh rosemary Im out of that so this time I would like to use dried rosemary. Ive read that some who cook with it remove it before serving, but I applied it directly to the chicken and to remove it I have to pick off every little piece. Please if there is a technique I dont know about or something I can do to soften the texture so that it isnt so noticible please let me know, thanks!
2007-06-25
13:57:36
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11 answers
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asked by
sugasuga
2
in
Cooking & Recipes