How to Chop Herbs without bruising them
Before you start chopping herbs to add a touch of depth and complexity to your dish, have you ever wondered if you may be prepping them the wrong way? Herbs can punch up the flavor and aroma to make the difference and create an unforgettable meal, especially with Thai spicy salad dishes. (Can you imagine a picture of Larb chicken dish with steamed or sticky rice in your head right now?!) Here’s a simple tip on how to chop herbs like mints, basils or kaffir lime leaves the right way.
Stack leafy herbs like basil or mint, roll them into a tight bundle, and slice crosswise with a sharp knife to avoid bruising the herbs or—worse—throwing away some perfectly edible (and majorly flavorful) odds and ends. Simple as that! But be sure that your knives must be sharp when working with herbs! A dull knife can easily bruise delicate herbs like basil and mint, causing unappealing browning of these fresh ingredients. And Remember to only cut as much of an herb as you need. The rest you can wrap in a damp paper towel and store in the fridge.
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