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?
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