sprig of thyme
I cook with fresh thyme fairly often and I actually have never been entirely sure if a sprig thyme is the main branch AND all the little branchlets off of it or if one of the branchlets is a sprig itself. I have always just estimated but the recipe I'm using right now calls for a lot of sprigs and it seems like a lot of thyme if the sprig includes multiple branchlets.
While I'm here, if anyone cares to comment, the recipe I'm usiing has as much rosemary as thyme and my husband hates rosemary (sad...I know) so I avoid using it. SHould I double up on the thyme or find another herb...or just forget it? I'm making brisket and rosemary and thyme are the only two herbs in the recipe.
A sprig is whatever size you think it needs to be for the recipe. What you want is "some" thyme.
And, no, I wouldnt double up on the thyme unless you think that doubling up won't give you an overly strong flavour of thyme. If you can come up with another herb that you both like and will work with the dish you're making then, yes, why wouldnt you use it?
Thanks for your reply. I've always treated it like that: making it whatever size I thought was appropriate for the recipe. Since, however, so many recipes specify "a sprig" I thought I'd try to find out...once and for all! My suspicion is that not that many people really know what a sprig is and usually wing it. Clearly, it does refer to something specific, horticulturally if not "culinarily." So I ask, once again, what is a sprig of thyme??
Does your husband dislike fresh or dried rosemary or both? Because dried and fresh have different flavor to the brisket. Subs for rosemary can be as mild as parsley and as scented as peppermint. Peppermint in brisket sounds awful! Or work in spices instead of herbs.
Last time we made a roasted brisket we used thyme, garlic powder and ramps along with a bit of beef stock, foiled the whole thing and roasted it.