Can I substitue dried basil for fresh basil in this recipe below?Just asked this but I've now added the recipe

Question

Ok so I'm wanting to know if I can substitue dried basil for fresh basil in this recipe and if yes, how much of the dried basil should I use?
Here's the recipe:
Chicken Sausage with Peppers & Basil
Heat 1 TBLSP olive oil in a skillet over med. heat. Add 1 clove minced garlic and 1/2 yellow onion minced and cook until translucent. Remove sausage (1 pound sweet or hot Italian chicken sausage) from casing and cut into 1 inch chunks. Add to pan and cook for 3 to 4 minutes, until just beginning to brown. Transfer to Crockpot clow cooker with slotted spoon skimming off some of the fat. Add 1 can (28 ounces) whole tomatoes drained and seeded, 1/2 red bell pepper, 1/2 yellow bell pepper and 1/2 orange bell pepper all julienned into 1/2 inch slices, 3/4 cup fresh basil, red pepper flakes to taste and salt and black pepper to taste to the Crockpot slow cooker. Stir to blend. Cover and cook on High for 2 1/2 to 3 hours until peppers have softened. Adjust seasonings to taste.
That's it

Answer 1

Yes, you can definitely add dried basil to this recipe, just DON'T add 3/4 cup...will be way too much of the dried. The most I would add to a dish like this is a tablespoon, and then taste after it cooks a bit. You can always add, but you can't take it out! lol!
It sounds like a great recipe, by the way!!

Answer 2

Yes you can. I have started growing my own, as it is way to expensive to buy fresh, and I was tired of the store not having it. I did find a liquid item that has the herbs suspended in a liquid. It is near the herbs in the produce section of the grocery store. You can refrigerate it, but better yet, you can freeze it for up to 3 months. It is a tube so you just squeeze out all you need, put the lid on and stick it back in the freezer. No need to even defrost. But, even without these 2 products, a recipe made with dried basil works fine.

Just don't put in the 3/4 c it calls for, that would be way to much. You might want to substitute a light tasting green for the basil. Baby spinach would work, and then use the dried basil for seasoning. The recipe may be calling for the fresh to also add color, and the spinach would help if your missing the basil.

Answer 3

Yes you can, but keep in mind that in many recipes, if fresh herbs are called for, it is probably because the bright, alive flavor of a fresh herb are complementary to the recipe. However, not all is lost on dried herbs, and sometimes it makes little difference, or can even lend a new kind of flavor that you might prefer.

Dried herbs have a much more concentrated flavor, so the general rule of thumb is to use a third of the amount of dried as you would fresh herbs. Often a recipe will call for chopped fresh herbs in units of tablespoons. Since one tablespoon is equal to three teaspoons, use one teaspoon chopped dried herbs instead.

There is one more change you'll have to make when substituting fresh herbs with the dried variety. Fresh herbs are almost always added to a recipe at the end of the cooking process to avoid destroying their color and delicate flavor with heat. However, dried herbs need time for their flavor to seep into the dish, so they should be added more toward the beginning.

Answer 4

Technically convinced you may even though it is going to grant you an fullyyt diverse style. there is not any replace for freshness. in this situation i'd use a a million/2 cup of dried basil. If I were you i'd make the dish back with clean herbs, it fairly makes a distinction. sturdy success!

Answer 5

Is the 3/4 cup chopped? If so it will be less than if it is whole leaves. I don't know if I would use dry basil, it will have a different taste. But I definitely wouldn't use more than 1 tbsp. Dry herbs are a lot stronger.

Answer 6

Yes, you can sub dry for fresh.

Use only 1/3 of what is called for with fresh. So if it called for 3/4 cup fresh chopped basil, use 1/4 cup dry flakes. If you are supposed to use the basil unchopped, then I'd do a scant 1/4 cup dry.

Answer 7

Just remember that basil is a very delicate leafy herb. If you use fresh, put it in near the end of the cooking time or you will cook the flavor right out. If you use dried, you can put it in near the beginning of the cooking time.

Answer 8

Yes you can. You show 3/4 cup of fresh basil. I would only use 1/4 a cup of dried basil as dried basil is more potent than fresh basil.

Answer 9

In general - dried spices/herbs are used at the rate of 1/3 measure of dried for each 1 measure of fresh. Insure that the dried spice/herb is fresh.

Answer 10

Typically when substituting dry herbs for fresh you want to add a little less than double what the recipe calls for. You can always substitute dry for fresh. Dry are just less flavorful.