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recipe calls for "rubbed" sage

does that mean you "bruise" it, say, between your hands and then chiffonade?

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  1. TTBOMK, rubbed sage is the powdered form - it's what it says on the bottle as opposed to sage which is leaves

    1. I believe it's dry on the stem you cant slice it, you do rub it in your palms

      1. It means dried sage that is rubbed between your fingers to crush it. Or bought already crumbled.
        Make sure to buy new sage for Thanksgiving. It deteriorates quickly so the stuff left in your pantry from last year is likely to be as tasteless as the dust you'll sweep out from under your couch before your Mom arrives.

        1. I would just chop up a few fresh leaves. Fresh sage is so much better than the dried form.

          3 Replies
          1. re: Springhaze2

            Thanks everyone......this is for venison meatloaf.

            1. re: Springhaze2

              Although the flavor of fresh sage is much better than that of the dried, rubbed sage is often used in dishes such as bread stuffings that have little liquid to disperse the flavor of the sage throughout the entire mass. The fine particles of rubbed sage will be more evenly distributed than a much smaller number of chopped pieces of a few fresh leaves.
              The method you suggest would be much preferred for use in a sauce since the liquid would become evenly flavored.

              1. re: MakingSense

                I agree, FWIW - I generally also prefer to use fresh herbs, but in certain dishes (stuffing comes to mind), I think rubbed sage is a better option.

            2. I have several sage varieties in my garden which are perennial. Before the frost, I harvest the tender outer leaves on each branch. They are dried thoroughly, and stored in air tight jars. When I need to use them, the leaves are crushed/rubbed between my hands into what ever I am making. The bruising you're referring to means that you "squinch" the leaves in your fingers to release the oils, then lay them atop each other and slice in thin strips top to bottom.

              3 Replies
              1. re: Gio

                gio, i've had sage bushes that lasted for years, but i did notice that near the end (their whisky barrel tub fell apart!), the sage was not as strong. like the plants had given up or just gotten too old to care anymore....

                ps, i agree with using the dried form for dressing. would be neat to do an experiment to see if the fat in meatloaf would help disperse the sage oil from fresh. (though venison is pretty lean.....)

                1. re: alkapal

                  wrapped it in bacon.....no ketchup glazed meatloaf for this guy. Though, when it's cold, all bets are off. :)

                  1. re: thegreekone

                    hard to go wrong with bacon! greekone, do you have one of those tenderizers that has the multiple needle-like stainless points? my nephew, the outdoorsman and deer hunter, uses his to great advantage with venison. he got it at a restaurant supply store, but i found a smaller version at bj's.
                    he'll just toss the venison pieces (i don't know the cuts he is using in this technique) in well-seasoned salt & pepper flour, dusts off excess, and deep fries. tender and delicious!