Timeline for If I am blending parsley for soup, can I use the parsley whole or should I still remove the stems?
Current License: CC BY-SA 4.0
6 events
| when toggle format | what | by | license | comment | |
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| Jan 20, 2021 at 12:04 | comment | added | Hobbamok | To add to this: there's also parsley root, which you could consider the ultimate stem, which is also very tasty and very parsley-y (though with a hint of root vegetable as well) | |
| Jan 19, 2021 at 14:27 | comment | added | JS Lavertu | It's pretty much the same except for texture. You might want to avoid stems for garnish (so you don't get "chunks"), but if you're blending/cooking it wont matter much, if at all. | |
| Jan 19, 2021 at 13:51 | comment | added | moscafj | I don't differentiate, unless it is for presentation or garnish, then I use leaves mainly...but finely chopped stems can be fine as well. I don't notice a flavor difference, but there is more mass there, so...more parsley, for example...but, perceptibly different...I don't know...don't think it matters much. | |
| Jan 19, 2021 at 9:01 | comment | added | Erik | Is it the same flavor, or will you taste the difference? Is "use less but with stems" an alternative option, or is it not going to work? | |
| Jan 19, 2021 at 0:14 | vote | accept | Matt | ||
| Jan 19, 2021 at 0:13 | history | answered | moscafj | CC BY-SA 4.0 |