The blog of cooking-ez.com
Coarsely chopped herbs
Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant.
A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better: taste, freshness, chewiness, herbs bring all that, and you really shouldn't hesitate to put them everywhere, if you like it of course.
Well, do you have to chop them up ? cut them with scissors ? thin ? thick ?
A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better: taste, freshness, chewiness, herbs bring all that, and you really shouldn't hesitate to put them everywhere, if you like it of course.
Well, do you have to chop them up ? cut them with scissors ? thin ? thick ?
3,290 3 4.3
Last modified on: January 9th 2021
Keywords for this post:HerbsKnifeChoppingSaucesSaladsScissorsChopperCoarsely chopped herbs
In the old days, it was customary to chop parsley very finely, for example, before adding it to a recipe. Generations of cooks have learned to make a quasi "powder" of parsley, because that was how it was done.
And then, with the arrival of the new kitchen, the chefs realised that the finer you chopped, the more the taste of the herb was lost, the expression to express this is "The taste remains on the board", understand: you chopped so much that all the taste is gone on the cutting board, and very little is left with the mince itself.
As a result, we backtrack, we no longer chop finely, we chop big, very big, or even we don't chop at all.
In practice, at home, no more fine chopping so the best thing is either to chop, "chisel" is a better term, roughly, with a sharp knife, and add immediately to the recipe/salad.
To do this:
- Remove all the leaves from your chosen herb (parsley for example), discard the tails, or better still, use them in another recipe.
- Gather all the leaves into a small, tightly packed pile
- Cut this small pile, fairly roughly, with a sharp knife (4 or 5 strokes, not more)
- Immediately add the herbs to your recipe.
By doing this, you will get the taste and freshness of the herbs in your dish, and if you can stir after adding them, cover and wait 30 minutes, it will be even better.
And if you come across chopped herbs in a shop, it is a heresy, don't buy them, depending on their degree of freshness they will simply have little or no taste.
To sum up: Don't chop your herbs too finely, chop instead, with a knife and add immediately, to really reveal the taste.
And then, with the arrival of the new kitchen, the chefs realised that the finer you chopped, the more the taste of the herb was lost, the expression to express this is "The taste remains on the board", understand: you chopped so much that all the taste is gone on the cutting board, and very little is left with the mince itself.
As a result, we backtrack, we no longer chop finely, we chop big, very big, or even we don't chop at all.
In practice, at home, no more fine chopping so the best thing is either to chop, "chisel" is a better term, roughly, with a sharp knife, and add immediately to the recipe/salad.
To do this:
- Remove all the leaves from your chosen herb (parsley for example), discard the tails, or better still, use them in another recipe.
- Gather all the leaves into a small, tightly packed pile
- Cut this small pile, fairly roughly, with a sharp knife (4 or 5 strokes, not more)
- Immediately add the herbs to your recipe.
By doing this, you will get the taste and freshness of the herbs in your dish, and if you can stir after adding them, cover and wait 30 minutes, it will be even better.
And if you come across chopped herbs in a shop, it is a heresy, don't buy them, depending on their degree of freshness they will simply have little or no taste.
To sum up: Don't chop your herbs too finely, chop instead, with a knife and add immediately, to really reveal the taste.
Lasts posts
The delicious complexity of Jura wines
Do you know the wines of the Jura? Maybe not, it's a small appellation, 2000 hectares, with a production of wines that are both very atypical and very typical, even unique for some of them. Let me tell you a few words about it.5234.7 May 14th 2022
Shall I take the tops off?
If you buy your vegetables at the market, at a farmer's stand, once you have chosen a bunch of carrots or beets for example, you must have already heard this proposal from the salesman: "Shall I pull the tops? This sentence is his proposal to remove for you all the tops, which he puts aside, to...9374.7 May 7th 2022
The color of the bread crumb
When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...1,1024.5 April 30th 2022
The salad spinner is not only for salad
Where we see that the salad spinner can be used for many other purposes.2,9794.3 March 25th 2022
Sorrel and its cooking
Do you like sorrel? This delicious plant with its beautiful bright green leaves, whose subtle acidity goes very well with many other things, including in particular cream, to form with salmon the emblematic dish of the 70's, "Salmon with sorrel" on which was built the beginning of the fame of the...2,2135 March 19th 2022
Other pages you may also like
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...49K3.7 March 6th 2013
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .89K 13.9 February 7th 2017
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...81K4.1 May 2nd 2017
Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...52K4.1 March 15th 2019
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...31K3.3 February 27th 2013
Post your comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.