New answers tagged cutting
1
Conventional wisdom suggests cutting ingredients so that it results in bite size pieces so that it is easier to eat, either with spoons, forks or chopsticks.
Vegetables usually do not shrink that much, but meat and fish/seafood will shrink a little bit.
I'd say cut raw meat in to 2 cm pieces.
9
Hold the stalk by the tip of the steam and then run your forefinger and thumb down the stalk. You can then just pinch the soft top leaves off and add them to the pile.
E.g. in this youtube video
Some people also will use the holes in a colander instead (the idea being you then have all the leaves in the colander ready to wash, although I never wash mint ...
9
Separating the leaves of mint from the stem is only necessary if the stem is woody, which partly depends on the variety and age of the mint. The stems of young mint shoots on most varieties of plant are tender and full of mint flavor, so can be used in dishes. Once they get older the shoots become stiff and woody, and can't be left in dishes or pureed. You ...
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