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Subbing


While reading Essential Pepin and watching re-runs of his cooking shows, I've noticed that one of Jacques' favorite herbs to use is chervil.


They say chervil is a mix between parsley and tarragon with a hint of anise.
I am not a fan of anything anise flavored, so I looked up substitutes for chervil.

Per Google, I can use parsley or tarragon. If an egg dish calls for chervil, you can sub with dill or chives. I'm also not a big fan of tarragon, so I'm going to use parsley. 

Keep in mind that you can always substitute something for something.
You can't always change measurements (especially in baking), unless you're changing the quantity, but if you don't like the taste, or the flavor, or you can't use gluten, or you're a vegetarian/vegan, or etc., etc. etc. you can always change an ingredient. Yes it changes the recipe, but not drastically. You see, recipes are really just road maps. You can follow the directions, you can take shortcuts, or you can be like most men, and ignore the directions altogether.

If you've ever gone on social media and watched a video clip of some recipe by Tasty, the Food Network, or Giada ... I mention Giada specifically, because so many of her recipes end up pissing people off. If you haven't already, click on one of her videos and read the comments. People are practically up in arms in there with their CAPS LOCK ON, saying that isn't the real recipe, that's not Italian, she's not really Italian, people don't pronounce spaghetti that way, and so on and so forth.

Listen -
If you're goal is to make, i.e. Julia Child's boeuf bourguignon, then use the ingredients listed, and follow the directions step by step. If your goal is to make bouef bourguignon, my suggestion is to search on google, look at the 100 different recipes that pop up, pick and choose what sounds good to you, and make your very own version. Then it becomes Your bouef bourguignon, and no one can tell you otherwise.

Cheers.

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