The blog of cooking-ez.com

Rosemary in recipes


Rosemary in recipes
Rosemary, as I’m sure you know, is a culinary herb, one of the famous French "herbes de Provence", and is very effective in bringing a real taste of the Mediterranean to any dish.

The classic way to use it in a recipe is to add a sprig or two and leave it in during cooking as a way of capturing the full flavour.
20K 4.7/5 based on 15 reviews
Grade this page:

Last modified on: April 18th 2018

Keywords for this post:RosemaryHerbsProvenceFranceUseRecipesTaste
Rosemary in recipes
But with rosemary there are two slight problems:

1) Rosemary, rather like bay leaves, is difficult to eat. The thick stem is usually woody and hard, and the needle-like leaves are tough, even after cooking.

2) After they have been cooking for a while, the leaves fall off the stem and get mixed into the dish. They are not ideal to eat, as I was saying, so can be unpleasant when they end up in a mouthful. Trying to sort them out of the food is an irksome task.

With such drawbacks, one might be forgiven for wanting to give up using rosemary all together, but that would be a pity, as the flavour is so good. Fortunately, there’s a solution…

The trick is a simple one, and it’s this: imagine you are making a tomato sauce, as you might knock up in advance for home-made pizzas (a real must!). Midway through cooking, once the tomatoes start to look like a proper sauce, add the sprig(s) of rosemary as planned and leave in the sauce – but only for five minutes, then remove and discard.

rosemary in a recipe



This will give your sauce plenty of rosemary flavour, but without leaving the nasty hard bits of herb mentioned above. Five minutes may not sound like very long, but it’s enough, as you will see.

You can do the same with thyme, but this is less necessary, as the leaves are very small and quite easy to eat.

If you are not making a sauce, but cooking meat, for example, the method is even simpler: just rub the rosemary over the meat. This might seem odd or inadequate, but it really is enough – try it out for yourself.

Meat with rosemary



To sum up: When using sprigs of rosemary in a recipe, just rub over the food, or leave in the pan while cooking for no longer than five minutes.


Lasts posts
The right size of zucchini
The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.
September 9th 20241,0125
The (small) miracle of béchamel sauce
The (small) miracle of béchamel sauce
Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.
August 27th 20241,6895
Pastry doughs
Pastry doughs
To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.
August 16th 20242,2824.4
A few tips on homemade ice cream
A few tips on homemade ice cream
If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier. Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.
August 11th 20242,1885
The different cooking modes
The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
July 24th 20242,6104.7
Other pages you may also like
Let's rehabilitate the burger
Let's rehabilitate the burger
The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...
April 10th 20215,5384.9
Sugar syrups
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .
January 17th 20237,0194.8
The time of the jams
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.
July 12th 202123K4.5
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
November 6th 2012106K 14.0
Clean your mixer easily
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
June 26th 20243,7045
Post a comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page