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 e-Tough Guy Missouri City, TX 99 Contour SVT #143/2760 00 Corvette Coupe