That’s … a lot of rosemary. Are you absolutely sure that isn’t a typo? 3/4 tsp of rosemary wouldn’t be enough, so there is no obvious mistake there. But it feels like 1-2 tablespoons would be plenty.
Thanks for the double check. I found the original source for the recipe. It calls for 3/4c of chopped fresh rosemary:
Cross-checking with another source:
1 tablespoon finely chopped fresh rosemary, or more, to taste
And yet a third source:
1½ tablespoon fresh rosemary, finely chopped
So … I’m confused … but, when called on it in a comment, the first author simply advises that you can modify the amount of rosemary to taste.
It’s gotta be a typo
Yeah, you’re probably right that it should not make an observable difference. I might wonder if food is more prone to scorching on the bottom of an Instant Pot, but if you’re cooking with enough liquid, that wouldn’t be a problem.
That does seem like an extravagant amount of rosemary, but I might try it once to see if it just happens to work. My own instinct would be to put, like CairoCarol said, 1-2 tablespoons, probably on the higher side (maybe even as much as 4 tablespoons, or a 1/4 cup, but erring the first time out on the side of 2 tablespoons), since I really like rosemary. (I would only try it with homegrown rosemary as 3/4C of rosemary in that clamshell packaging would be something like ten bucks worth of rosemary or maybe even double that – I’m just guessing on the yield when you strip it down.)
BTW, this thread had me jonesing for some pork, so I made the dry-rubbed pork shoulder I mentioned above, cooked in a conventional oven on a rack, uncovered. God damn that stuff is good. Side of coleslaw, corn, and Mexican-style beans (not refried–I just don’t like barbecue beans or sweet beans of any kind.) Nice bit of a fat cap that crisped up, and a 4-pound roast took about 7 hours at 275 (then 300 about 5 hours through as I wanted to get dinner on the table, and then 325 at 6 hours through to finish – normally, I just let things be, but this was taking a little longer than usual.)
I had that thought too! Even using homegrown rosemary might be problematic; if you don’t have a ginormous bush it would be pretty devastating to the plant to harvest that much at once.
I do have access to an extremely large rosemary bush and I might be tempted to try not the full 3/4 cup, but perhaps 1/4 cup to see how it turned out. Rosemary is indeed delicious, though I wonder if it would taste a bit bitter if it overwhelmed everything else in the recipe.
Yeah, I clicked on that recipe for two reasons: to see if there was a visual step-by-step guide of the recipe like many recipes have these days where I can see the amount of rosemary being used (no), and two, whether there’s an active comments section with some comments about the rosemary (yes.) To my surprise, though, only a few posters mentioned the amount of rosemary. The others didn’t seem to say anything about changing the amount. A few did say “WTF? That’s a lot of rosemary,” and, like you said, the author replied that you can change the amount to your taste. So it’s clearly not a typo. The author really likes her rosemary. In one comment asking for dry rosemary substitutions, she suggested using 4 tablespoons (1/4 C) dried, and the usual ratio for fresh:dry substitutions with herbs is 3:1 (1 tablespoon fresh:1 teaspoon dried), which works out to 3/4C fresh.
Good idea to click on the recipe. The photos may offer a bit of a clue. When I chop rosemary, I tend to chop it quite fine, both so that its flavor thoroughly infuses whatever I’m making, and because whole rosemary leaves can be a bit annoying, texture-wise. (Though fresh is much less intrusive than dried.)
But if you look at the photos, her definition of “chopped” seems to be nothing more than taking a whack or two at the whole leaves - the rosemary bits you can see are pretty close to whole.
So if she is using barely chopped fresh rosemary and not tamping it down in the measuring cup at all, her “3/4 cup” may not be as much as I was imagining.
I was looking at that, as well. Still, even roughly chopped, 3/4 cup seems to be a good clip of rosemary. That being said, I do also agree that the pictures of the sliced bread don’t look quite as heavy as I’d expect 3/4 cup of rosemary to look.
I used to make a rosemary/sea salt/garlic bread and the amount of fresh rosemary was quite high. I don’t recall the proportions, but it was enough that it was very well distributed through the raw dough.
Go ahead and try it as written.