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No. Crushing results in a fine pulp. Mincing gives you finely diced pieces. The difference shows up when you cook it in oil. Since crushing results a more moist product, it will make the oil spatter more than with the minced garlic. Also, when mixing garlic into other ingredients, crushed garlic distributes more evenly.
Rosemary is appropriate for most meats, particularly for poultry and pork. Rosemary can be added to stews and soups, or crushed and blended into savory sauces. It is part of the standard "poultry seasoning" mix.
Any crushed diamond is the same colour as it was before it was crushed.
The herb is generally pulled off the stem when cooking with rosemary. Because the rosemary pieces are relatively long, they are usually chopped into smaller pieces before use. With dried rosemary, like what can be bought in the grocery store, the herb is already off the stem, and may be crushed in the hand before being added to the pot.
crushed oats do the same thing then as regular oats
Crushed ice
no
Hamburger meat and minced meat are both beef the only difference is minced meat is just thick strands of meat.
1 teaspoon gin for every 2 berries or equal parts crushed bay leaves or caraway seeds.
For fresh rosemary substitute 1/4 tsp dried rosemary for each tsp fresh required Or equal amounts of oregano OR basil. For dried rosemary substitute: Dried savory, tarragon, or thyme.
1 tablespoon dried minced onion = 3 tablespoon fresh minced onion
yes it is