CHEF’S TIP: Curly leaf parsley has its day

I don’t like the texture of curly leaf parsley and I really don’t like the way it looks garnishing salad bars and take-aways across the globe but gone are my days of banishing it from my kitchen with this latest tip from Nobu chef, co-author of Nobu Miami the party cookbook and fastest-man-with-a-knife-i’ve-ever-seen, chef Thomas Buckley.

Curly leaf parsley just happens to have the very same ascorbic acid that lemons do. Say what? Ascorbic acid is that clever little acid which stops your prepared artichokes/apples going brown when you cut them open. Back with me? Simply add curly leaf parsley (or lemon juice) to water and drop in your prepared veg/fruit before you need to cook them- because no one can prepare artichokes faster than they go brown. Even speed-demon Thomas Buckley. Clever, eh?

Nobu Miami

1901 Collins Ave
Miami Beach, FL 33139
(305) 695-3232

Advertisements

1 Response to “CHEF’S TIP: Curly leaf parsley has its day”


  1. 1 product called bear September 1, 2014 at 12:39 pm

    I know this web site gives quality depending articles and additional material, is there any
    other web page which presents these kinds of stuff in quality?


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Follow me on Twitter!

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

This site has moved!

http://www.londonfoodieny.com

Proud member of FoodBlogs

UK Food Bloggers Association

a

I am a friend of Local Food Advisor, visit the site to find your local food supplier

%d bloggers like this: