- Joined Jun 27, 2012
Let's say the beans are done (we like them squishyish) and five minutes into the dipping of the herb I turn off the heat?Thanks for that new tip. So is that the last 10 minutes of cooking your chili? After you remove the cilantro stems, the chili is done?
After about 10 minutes I grab the stems and whatever is still clinging to them then toss into the garbage.
I usually use the cilantro stems for anything that's going to simmer (for example tajines or indian curries) while the leaves I fold in raw at the very end. I think my instinct would lead me to do this the other way around: put the cilantro stems in, leaving the leaves outside, so that the stems infuse and the leaves don't cook too much. Oh well - something to experiment with!
Long enuf to flavor the dish but short enuf that you cannot tell what the little green pieces are.
Parsley of course lol.