Never Cook Naked: Toast, Cooking With Wine, Dried Herbs

Our very clever, very clothed Never Cook Naked columnists, Mark Scarbrough and Bruce Weinstein, are at your disposal, able to troubleshoot everything from questionable table etiquette to tricky cooking techniques (as well as, natch, proper cooking attire). Curious to read more solutions to culinary conundrums? You may wish to peruse previously asked questions, starting with the last column’s answers pertaining to heating hot cocoa, lemon life expectancy, and oven rack positioning.


Dried Herbs

Dear Never Cook Naked Guys: Here’s a question that always pops into my mind. Recipes say that dried herbs should be used more sparingly than fresh. But my first inclination is to think, Hmm, wouldn’t you expect something dried to lose its flavor?—Skeptically Inclined

Dear Inclined: Don’t think dry, as in the Sahara. Think concentrated, as in a good sauce reduction.

See, herbs are stocked with essential oils that carry the plant’s volatile compounds. But as you know, herbs, like most living things, contain even more water than oil—leafy green plants can consist of up to 95 percent water.

As herbs are dried, that water evaporates, leaving the heavier oils (and their aromatic compounds) behind. The leaves shrink, the essential oils turn more concentrated in terms of overall volume and mass, and the taste becomes more pronounced. In other word, the herbs are less watery.

However, over time, a dried herb can come to taste nothing like its living kin. Dried herbs have a surprisingly short shelf life—9 to 12 months, on average. Any longer and they take on a dusty, tea-like tang. Witness the bottles from the year of your birth still sitting on your mom’s spice rack.

There’s a general rule among culinary pros about using half the amount of a dried herb as a substitute for a fresh one. If you’ve got exceptionally fresh dried herbs—herbs you’ve dried yourself, or those from a reputable stand at a farmers’ market—you should use a third as much as the recipe calls for.

How does that work out in real life? Remember that 1 tablespoon = 3 teaspoons. If the recipe calls for “1 tablespoon fresh rosemary,” and all we’ve got on hand in the dead of a New England winter is dried, we’ll use 1/2 tablespoon (or 1 1/2 teaspoons) dried rosemary as a substitute. However, if the recipe also calls for “1 tablespoon fresh thyme,” we’ll use 2 teaspoons dried thyme as a sub.

Got more questions? Good. We do, too. That is, more questions AND answers. In case you missed the mention above, for more cooking etiquette and enigmas explained, you can take a peek at previous columns from our Never Cook Naked Guys. Anything pertaining to food or drink goes. Well, anything within reason. But first, those previously tended-to questions we promised….

“Blonde” Coffee, Old Eggs, Diplomatic Diners, Flat Cookies

Mayo Salads, Shared Steak, Pie Crust

Host(ess) Gifts, New Mexican Chiles, Wax (?) Paper

Nonstick Grilling, “Reusable” Bamboo, Meat Safety

Pesky Pin Bones, Rude Roomies, Soapy Challah

How to Make a Better Brownie

Thanksgiving Dinner Perfected

Hot Chocolate, Lemons, and Oven Racks



  1. Gentlemen, I think you missed the boat on your wine advice. Most wine has too little residual sugar to be considered a sweetness additive, and you’ve overlooked the acidity component. Plus if you’re adding red wine, you do need some time (or protein) for them to soften in the cooking process. Yes, you should use a wine that you’d serve with the dish — but some dishes might not cook for long enough to make the wine taste anything but bitter.

    1. Tom, greatly appreciate you sharing your thoughts here. Can completely understand what you suggest. I wonder if perhaps the gentlemen were referring to sweetness in a relative sense, white versus red being sweeter? At any rate, yes, completely agree on the acidity component. Thank you for taking the time to chime in.

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