Cooking/chef advice needed

[bobkomar]

I'm going to attempt spaghetti sauce from scratch, but the recipe calls for dried sage leaves, as in whole. I don't have any, and the stores I went to did not have them either, but I can find ground sage.

Is there a conversion for dried sage leaves to ground sage leaves, and will the end result be the same as far as taste?

 

[raptor700]

I have used both and the flavor can vary,I just add what i have until i find the flavor profile i'm looking for.

 

[bama bbq]

1 tbsp chopped = 1 tsp dried
12 leaves = 1 tsp dried
1/2oz = 1/2 cup leaves
1 tbsp. fresh chopped = 1 tsp. dried
12 leaves = 1 tsp dried

 

[chef jimmyj]

Ground Sage is at least twice the amount by volume so if the recipe calls for 1tsp of Whole Dry Sage Leaves put 1/2tsp Ground Sage. The problem, as Raptor pointed out, is if the Ground Sage is more than 3 months old, the flavor will have diminished. You may have to add a little bit more to equal the greater strength of freshly Rubbed Dry Sage Leaves...JJ

 

[bama bbq]

1 tbsp chopped = 1 tsp dried
12 leaves = 1 tsp dried
1/2oz = 1/2 cup leaves
1 tbsp. fresh chopped = 1 tsp. dried
12 leaves = 1 tsp dried

http://www.gourmetsleuth.com/Dictionary/S/Sage-leaves-5452.aspx

 

[chef jimmyj]

http://www.gourmetsleuth.com/Dictionary/S/Sage-leaves-5452.aspx

 That is a cool site. Thanks. They give the common rule of 1T Fresh = 1tsp Dry. It too bad they don't have Dry Whole to Dry Ground...JJ

 

[jarjarchef]

Me personally I would add 1/3 the amount of ground/rubbed sage to whole sage. Then taste after about 30 min. If the flavor is what I am wanting move on, if not make a slight adjustment. I find for me that sage is one of those flavors that can take over a dish. So I usually use it very cautiously, especially when I am trying a new dish.

 

[chef jimmyj]

Sage...I like...Clove...I go light and add as needed, Nutmeg and Mace too, STRONG stuff...JJ