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What is the easiest and best way to cut fresh cilantro? I am planning on making some salsa, and haven't had much luck in the past working with the cilantro. Any help is appreciated.
Andrew
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Sharp knives and don't cut it before drying off. Any leafy herb that's wet doesn't dice very well.
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Yeah, I have pretty good knives. So i should wash it off, then let it dry, then cut it? I think that has been my problem in the past, not letting it dry. Thanks for the tip. Also, I never asked before, but can you use the stems? Or should I just use the leafy part?
Andrew
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I use everything. Leaves have the most flavor, while the stems add a bit of crunch. Don't go overboard on the leaves. Too much and your salsa will end up tasting "soapy". I found out the hard way using my "more is better" philosophy. 
JaTo
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Originally posted by Mines Mystique:
...So i should wash it off, then let it dry, then cut it? Andrew
Yes.
JaTo
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Unless you're making pico de gallo, you should be grinding your salsa. 
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I don't really understand this whole drying off stuff...I mean what I'd do is just let is soak in a bowl of water for a few minutes, wash it off, knead it with my hand, then put it in the salsa...Salsa has an extremely high water content, not understanding this cilantro being totally dry perspective...but ahh well... 
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Originally posted by ancientsanskrit:
I don't really understand this whole drying off stuff...I mean what I'd do is just let is soak in a bowl of water for a few minutes, wash it off, knead it with my hand, then put it in the salsa...Salsa has an extremely high water content, not understanding this cilantro being totally dry perspective...but ahh well...
You want the flavor in the salsa, not in the water that's left on the cilantro while it's drying...
...or think of it this way. Ever use a tea bag after it's been used once?
You start cutting and chopping wet herbs and they seep some of their "essence" or flavor into the water, which dilutes the taste or impact of the herb (sometimes you do need to "steep" or soak an herb because you want the flavor diluted)...
I'm no gourmet chef, but I have one friend that owns an Italian restaurant and two others that are chefs (NOT cooks)...
Just imparting some advice that I've been handed, that's all.
JaTo
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