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How many sprigs of chopped fresh thyme is required to fill 1/4 cup?

Thanks in advance §@¿@§

2006-10-26 09:10:03 · 6 answers · asked by ♥ Susan §@¿@§ ♥ 5 in Food & Drink Cooking & Recipes

Here's the recipe I'm working on!

Chicken Crepés
Serves 4 (2 per serving)

Ingredients:
1/2 Cup White Onion
2 Tbsp Vegetable Oil
1/4 Cup Fresh Thyme Leaves, chopped
1 Rib Celery
1/3 Cup Heavy Cream
1 Carrot
1 (14.5 oz can) Chicken Broth, low sodium
1/3 Tsp Cayenne Pepper
4 Chicken Thighs
1/2 Cup Fresh Parsley
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper

Peel and finely dice the onion, carrot and celery. Set aside.

Rinse the chicken thighs, pat completely dry with paper towels and set aside.

Heat a large saucepan over high heat and add the oil. When the oil's hot, add chicken thighs and brown on all sides.

Remove chicken to a plate when brown.

Lower the heat to medium and add the vegetables. Sauté until tender, then season with a tiny shake of salt and a generous shake of pepper. Add the cayenne.

Return the chicken to the pan and add the parsley, thyme and chicken broth.

Bring to a boil, then lower the heat, cover and simmer one hour.

2006-10-26 09:19:03 · update #1

Carefully remove the chicken from the cooking liquid.

Simmer the cooking liquid until it reduces to about half a cup or so. Skim off fat that rises to the surface.

Add the cream and continue to simmer until the mixture is very thick, about two to five more minutes.

Meanwhile, skin and bone the thighs. (You can also remove the skin before cooking.) The bones should slip out easily. Be sure to remove all pieces of bone and cartilage.

Chop the meat into medium-sized pieces and return it to the pan when the mixture has thickened. Turn off the heat and stir the meat into the liquid.

To serve, divide the mixture between eight crepes and roll them up. Serve two crepes per person. Spoon any extra sauce over the top and garnish with a little more chopped parsley.

2006-10-26 09:19:19 · update #2

6 answers

You'll think I'm nuts BUT! the true answer is 192 pinches. More detail? Oki Doki, 2 pinches equals 1/8 tsp. 2 X 8=16 per tsp X 3 tsp.=1 Tbs(48) 16 Tbs = 1 C div. by 4=4X48=192. If ya got all that one pinch of Thyme is 3 inches of a sprig, DON'T ASK!

2006-10-26 09:46:00 · answer #1 · answered by Steve G 7 · 0 0

Are you sure you need a whole 1/4 cup of thyme leaves for a recipe that serves just 4 people? I assumed you must be cooking a recipe that serves 20, or something, with that amount of thyme.

It seems like a recipe for 4 would be more likely to use, maybe, a teaspoon of thyme leaves, or something.

You don't chop the sprigs because they're woody. You strip the itsy-teeny leaves off the sprigs.

2006-10-26 19:52:10 · answer #2 · answered by kbc10 4 · 0 0

MANY!!! I'd buy two of those little prepackaged fresh herbs or buy a small handful/bunch. If you hold the spring from the top and then run your pinched thumb and pointer finger down the stem (in the opposite direction of the growth) all the leaves will come right off... this is the easiest way to get all your leaves off without having to pluck at them. If your thyme is really young and the stem is still soft you can just chop it whole and not have to remove the leaves.... Or if you're putting it in soup that's going to be boiled or simmered, put it in whole and the leaves will fall off of the stem- leaving just the stem to be removed once the cooking is done!

Happy cooking!

2006-10-26 16:21:57 · answer #3 · answered by annathespian 4 · 0 0

That's an awful lot of thyme. However, the way thyme grows each sprig would yield a different amount of leaves. When stripping the leaves from the sprig you will see the different sizes even on each sprig. 1/4 cup??? I haven't seen or prepared any recipe that calls for that much.

2006-10-26 16:16:32 · answer #4 · answered by Robert 3 · 0 0

I once made a rather complicated appetizer for a friend's wedding shower. "What did you put in this that makes it taste so good?" she asked. "Thyme," I told her. There were chuckles all around at the double meaning but knowing looks at the truth of it: Pulling the leaves off fresh thyme sprigs can be painstaking--when the branching stems are twiggy, you can't strip the main stalk bare in one clean sweep. Tearing off the leaves is easier if the thyme is dry; whirl it in a salad spinner or pat it dry after you rinse it.

[ILLUSTRATION OMITTED]

This distinctive pungent, earthy herb is worth the labor. We've found that it sets off slightly sweet dishes as well as the more familiar savory partners like poultry. Executive chef Robbie Lewis of Jardiniere in San Francisco puts thyme into a beautiful salad of nectarines and prosciutto, which we've adapted here. It makes a great light lunch or, in smaller portions, a first course for a special dinner.

RELATED ARTICLE: Honey-Thyme Summer Salad

PREP AND COOK TIME: 1 hour

MAKES: 6 main-dish servings

7 firm-ripe nectarines (6 oz. each), rinsed
3 tablespoons honey
2 sprigs (5 in.) thyme, rinsed, plus 2 tablespoons thyme leaves
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil Salt and pepper
6 heads Belgian endive (1 1/2 lb. total), leaves separated 1/2 cup
sliced fresh chives
2 tablespoons minced shallot
6 ounces thin-sliced prosciutto
1 1/2 cups arugula leaves
1/2 cup chopped toasted almonds
1. Pit nectarines, reserving pits; coarsely chop one nectarine. In a 2- to 3-quart pan over high heat, combine pits and chopped nectarine with honey, thyme sprigs, and 2 cups water. Boil, stirring accasionally, until liquid is reduced to 1/3 cup, about 20 minutes; pour through a fine strainer into a glass measure. Let syrup cool about 10 minutes.

2. Whisk lemon juice and mustard into syrup; slowly pour in oil, whisking until emulsified. Add salt and pepper to taste.

3. Slice remaining nectarines and combine in a large bowl with endive, chives, and shallot. Gently mix in dressing.

4. Divide salad among six plates. Drape prosciutto equally over servings and sprinkle with thyme leaves, arugula, and almonds.

Per serving: 381 cal., 54% (207 cal.) from fat; 13 g protein; 23 g fat (3.3 g sat.); 37 g carbo (6.7 g fiber); 597 mg sodium; 23 mg chol.




INGREDIENTS:
4 1-3/4" thick boneless pork loin slices
3 Tablespoons olive oil
12 sprigs fresh Thyme
sea salt & freshly ground pepper
PREPARATION:
1. Coat the bottom of a grill pan with the oil and heat over med-high heat.

2. Place 4 sprigs of the the thyme in the pan and when the herbs begin to release their fragrance, lay the loin slices on top of them.

3. Reduce the heat to med-low and cook the pork about 12 minutes.

4. Remove the thyme sprigs as they char and replace them with the fresh sprigs.

5. Turn the pork and cook an additional 12-15 minutes.

6. Season with salt and pepper and remove from pan

2006-10-26 16:18:47 · answer #5 · answered by cartier95 6 · 0 1

That would depend on the length of the sprigs, now wouldn't it?
Also, it depends on whether you want the woody stems or mainly the leaves.

When it comes to fresh herbs, use your own guestimation...you don't have to be exact.
And in the case of thyme, the herb is very mild so you can't really overdo it, like garlic.

2006-10-26 16:18:58 · answer #6 · answered by docscholl 6 · 0 0

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