OT: Cooking question for any cook/chef on the forum

[Meanie]

I make salsa, pico de gallo and other dips and dishes on occasion. Many
recipes call for cilantro. If anyone is familiar with cilantro, it's a
great herb addition but a PITA to prep, especially when it needs to be
minced. I refuse to believe there isn't an appliance of some sort which
can do this task. I have a handheld herb mincer, which does a good job,
but when doing the batch size I do, my forearms are so damn tight and
pumped, I feel I could take on George Foreman in his prime. If doing a
small amount (tsp or tbsp perhaps) that would be fine, but I do cup
amounts and this is killing me with time.

Anyone know of a "powered" appliance to help with this issue or am I
destined to pump up and consider professional boxing?

Thanks

 

[notbob]

minced. I refuse to believe there isn't an appliance of some sort which
can do this task.

This from a non-chef but old geezer foodie and general cooking fool
who has worked in the trade. You need to learn how to use a freakin'
knife, Meanie!! Ya' get a GOOD chefs knife, pull a few leaves of
cilantro off a bunch, and mince 'em up with the knife. Brain-dead
easy with a good knife and with a little practice, waaaay faster than
any mechanized contraption that will take you a wasted 3 beers and a
fire hose to clean up.

Another tip, buy organic cilantro. You can't tell the difference from
crappy sprmkt cilantro and flat leaf parsely, it's all so pitiful and
tasteless. Spend the extra 6 bits fer organic and taste real cilantro,
again.

My choice:

<http://www2.knifecenter.com/item/LA...ch-Rosewood-Forged-Wide-Chef-Knife-Plain-Edge>

I currently have a LamsonSharp 6" chefs knife, perfect for 2 ppl
meals. Julia Child owned one, also. Buy American! After a lotta
knives, this 8" LS will be my next and perhaps last knife purchase.
They have Soligen Germany stainless steel blades. nuff' said......

nb

 

[trader4]

This from a non-chef but old geezer foodie and general cooking fool

who has worked in the trade. You need to learn how to use a freakin'

knife, Meanie!! Ya' get a GOOD chefs knife, pull a few leaves of

cilantro off a bunch, and mince 'em up with the knife.

I agree it's not that hard to mince up cilantro with a
chef's knife. But SBH did say a cup and you're not going to
get a cup with a few leaves. Still, it can be done with a
knife in a few minutes. But those must be some large recipes
because a cup of cilantro is a lot. Another factor could
be that SBH is chopping it up too fine. For recipes like
salsa or guacamole, it doesn't have to be chopped up super
fine, try leaving it larger, which reduces the time.
Or could put it in a food processor with some other components
of whatever the recipe calls for.




Brain-dead

easy with a good knife and with a little practice, waaaay faster than

any mechanized contraption that will take you a wasted 3 beers and a

fire hose to clean up.



Another tip, buy organic cilantro. You can't tell the difference from

crappy sprmkt cilantro and flat leaf parsely, it's all so pitiful and

tasteless.

I buy non-organic here at the supermarket and both have
a lot of flavor. No way you could mistake cilantro I buy
here for parsley

 

[Meanie]

I agree it's not that hard to mince up cilantro with a
chef's knife. But SBH did say a cup and you're not going to
get a cup with a few leaves. Still, it can be done with a
knife in a few minutes. But those must be some large recipes
because a cup of cilantro is a lot. Another factor could
be that SBH is chopping it up too fine. For recipes like
salsa or guacamole, it doesn't have to be chopped up super
fine, try leaving it larger, which reduces the time.
Or could put it in a food processor with some other components
of whatever the recipe calls for.

You are correct, it isn't difficult with the knife and that's how I did
my last batch earlier today, but it is still time consuming when doing 2
cups compressed. Actually, now that I think of it, it requires more time
to cut the leaves from the stem and when doing 2 or 3 bunches, that's a
pain also. Maybe I need a solution for that instead.

You are also correct about being too fine. This is an anal issue with me
because I don't like larger pieces in the food. I could learn to accept
the larger pieces since it doesn't bother others as it does me.

Overall, all ingredients enter the food processor for final mixing.
Though, I'm uncertain if the cilantro gets chopped any further with the
other bigger ingredients.

Brain-dead

I buy non-organic here at the supermarket and both have
a lot of flavor. No way you could mistake cilantro I buy
here for parsley

Agreed. I've used organic and I really can't distinguish between the
two. Though, if buying non-organic, I wash very thoroughly and spin dry.

 

[Meanie]

This from a non-chef but old geezer foodie and general cooking fool
who has worked in the trade. You need to learn how to use a freakin'
knife, Meanie!! Ya' get a GOOD chefs knife, pull a few leaves of
cilantro off a bunch, and mince 'em up with the knife. Brain-dead
easy with a good knife and with a little practice, waaaay faster than
any mechanized contraption that will take you a wasted 3 beers and a
fire hose to clean up.

I can't argue with logic. I do use a knife as I did today and to think
about it, it wasn't to much of a hassle. In fact, as I replied already,
I think I realized the removal of the leaves from the stem is actually a
longer process. Though, it still took some time to obtain 2 compressed cups.

Another tip, buy organic cilantro. You can't tell the difference from
crappy sprmkt cilantro and flat leaf parsely, it's all so pitiful and
tasteless. Spend the extra 6 bits fer organic and taste real cilantro,
again.

My choice:

<http://www2.knifecenter.com/item/LA...ch-Rosewood-Forged-Wide-Chef-Knife-Plain-Edge>

I currently have a LamsonSharp 6" chefs knife, perfect for 2 ppl
meals. Julia Child owned one, also. Buy American! After a lotta
knives, this 8" LS will be my next and perhaps last knife purchase.
They have Soligen Germany stainless steel blades. nuff' said......

nb

Nice looking knife. Have you ever tried ceramic? I'm curious how well
they cut as well as how well they last?

 

[Meanie]

Blender. Put in enough water (a little lemon or lime juice could be
added) to puree and liquefy the cilantro. Empty into plastic ice cube
trays, freeze, and then dump cubes into a zippy freezer bag.

I have a good crop of basil in the garden and intend to do the same with
basil.

Does that mince the herb? Are you adding the entire cube to the recipes?
My only concern is the extra liquid when added to the recipe. With pico
de gallo, you want chunky. With my salsa, I sometimes go more liquid but
also do more chunkier as well. I would think the extra liquid would
water it down.

 

[trader4]

Does that mince the herb?

Did you see the movie Bin Laden in a blender?

Are you adding the entire cube to the recipes?

You add as much as you need for the particular recipe.
You can freeze half cubes, etc.

My only concern is the extra liquid when added to the recipe. With pico

de gallo, you want chunky. With my salsa, I sometimes go more liquid but

also do more chunkier as well. I would think the extra liquid would

water it down.

Drain off most of the water before freezing it.
Or after thawing it. You're gonna lose some flavor,
but you're gonna lose some when you freeze it anyway.
I wouldn't put frozen cilantro in salsa, unless I had to.
The main benefit to freezing it is:

You can always have some available without going to
the supermarket.

When you buy a bunch, you usually only use a small
portion of it for something and the rest goes to waste.


I'd suggest looking for some videos that show how to
mince. It's really not that hard and goes real fast.
You just need a good chef knife and decent cutting board.
One technique is to kind of scrunch up the cilantro or
other herb into a little bundle, then while holding it
with one hand, chop it with the other. That gets it down
to size quickly, then you can chop it using a rocking
motion of the knife.

If you're doing it wrong, it not only takes a long time,
but can be dangerous. For example, I've seen people using
a relatively small knife and one of those small plastic
boards that has a lip around the perimeter. The idea is
that the lip keeps food on the board. But it's a disaster
because you can't use a chef's knife, because it's large
enough that one end or the other of a chef knife hits those
raised edges. So then they use a small knife that isn't
appropriate. It takes 3X as long and it's dangerous because
you still can't chop properly.

Also, you could try leaving the cilantro in somewhat larger
pieces. When I make salsa I don't chop it super fine. How
much salsa are you making that it takes a cup of cilantro?

 

[Doug Miller]

I make salsa, pico de gallo and other dips and dishes on occasion. Many
recipes call for cilantro. If anyone is familiar with cilantro, it's a
great herb addition but a PITA to prep, especially when it needs to be
minced. I refuse to believe there isn't an appliance of some sort which
can do this task. I have a handheld herb mincer, which does a good job,
but when doing the batch size I do, my forearms are so damn tight and
pumped, I feel I could take on George Foreman in his prime. If doing a
small amount (tsp or tbsp perhaps) that would be fine, but I do cup
amounts and this is killing me with time.

Anyone know of a "powered" appliance to help with this issue or am I
destined to pump up and consider professional boxing?

Maybe you need to learn a better technique. Get a big cleaver or chef's knife with a curved
blade, then rock it back and forth across a pile of the stuff.

Example:

 

[trader4]

You are correct, it isn't difficult with the knife and that's how I did

my last batch earlier today, but it is still time consuming when doing 2

cups compressed. Actually, now that I think of it, it requires more time

to cut the leaves from the stem and when doing 2 or 3 bunches, that's a

pain also. Maybe I need a solution for that instead.

I don't separate the leaves from all the stems. I just
grab a handful and pull break it off from the larger stems.
Then I take a quick look at what I have and pick out any
remaining large stems. The smaller ones I leave and just
chop up with the leaves.

You are also correct about being too fine. This is an anal issue with me

because I don't like larger pieces in the food. I could learn to accept

the larger pieces since it doesn't bother others as it does me.



Overall, all ingredients enter the food processor for final mixing.

Then why not just put the cilantro in the food processor?
If you try to just do the cilantro, without some other stuff
or liquid in there, it will tend to fly up on the sides, so
you'd have to stop it, scrape it back down, repeat. But if
you're using the FP for the rest of it, just put the cilantro
in first, pulse it a bit, then add the other stuff and continue.

Though, I'm uncertain if the cilantro gets chopped any further with the

other bigger ingredients.

Depends on how long you run it. Run it long enough and it
should be mighty fine. That's how you make pesto or
broccoli soup for example.
If you put cilantro in there with some
liquid, it should be real fine in a minute. If you don't have
liquid, then you get the effect I mentioned above, ie it can fly
up on the sides. You have to stop, scrape it down, repeat. But
doing that a few times, it should be fine enough for salsa.

 

[trader4]

I can't argue with logic. I do use a knife as I did today and to think

about it, it wasn't to much of a hassle. In fact, as I replied already,

I think I realized the removal of the leaves from the stem is actually a

longer process. Though, it still took some time to obtain 2 compressed cups.








Nice looking knife. Have you ever tried ceramic? I'm curious how well

they cut as well as how well they last?

I have two that I received as a gift. They are super sharp, lightweight
and keep there edge for a long time. At least I hope they do, because
AFAIK, you can't sharpen them.
The big drawback is they are not universal. They are delicate, so you
can't try to cut something that is frozen, go through a bone, etc.
They are good for many things, but if I'm going to take out a knife
to use, I'd generally rather have one that I can use for just about
anything, rather than one I have to only use for some things,
worry about breaking, dropping it, etc. Also, not
sure I like the lightness, I prefer the heavier feel of a chef knife.

 

[Meanie]

On 9/15/2013 6:32 PM, (e-mail address removed) wrote:
.. How

much salsa are you making that it takes a cup of cilantro?

6 to 7 jars at a time.

 

[Meanie]

Maybe you need to learn a better technique. Get a big cleaver or chef's knife with a curved
blade, then rock it back and forth across a pile of the stuff.

Example:

WOW! I have knife similar to what she used. You're correct, I just need
to learn that technique.

 

[RobertMacy]

Have you tried a coffee bean grinder?

I agree with you using a 'dry' mincing process. Then, of course, freeze
the excess for later.

My wife has a battery dry grinder that would do cilantro, looks like a
small blender, but you run it dry. She uses it to turn wlanuts into 'dust'
for flaking over pastry. Can't remember the name of it.

 

[Peter]

I make salsa, pico de gallo and other dips and dishes on occasion.
Many recipes call for cilantro. If anyone is familiar with cilantro,
it's a great herb addition but a PITA to prep, especially when it
needs to be minced. I refuse to believe there isn't an appliance of
some sort which can do this task. I have a handheld herb mincer,
which does a good job, but when doing the batch size I do, my
forearms are so damn tight and pumped, I feel I could take on George
Foreman in his prime. If doing a small amount (tsp or tbsp perhaps)
that would be fine, but I do cup amounts and this is killing me with
time.

Anyone know of a "powered" appliance to help with this issue or am I
destined to pump up and consider professional boxing?

Thanks

Wife makes pesto using the food processor for the basil leaves. Should
work with cilantro leaves as well. Just be careful not to process for
too long. You'll end up with cilantro pesto - which is a much finer
chop than you want.

 

[Oren]

Anyone know of a "powered" appliance to help with this issue or am I
destined to pump up and consider professional boxing?

A small electric coffee bean grinder...re-purposed of course.

 

[trader4]

Best bet is to practice you knife skills. I can shop two cups of

cilantro in less time than it takes you to clean the appliance. You

won't do it the first time, but you will by the time comes to do the

third batch. You need a good 8" or so chef's knife or one of those

double bladed curved knives that you just rock.

Google double mezzaluna

http://www.amazon.com/Double-Bladed-Mezzaluna-Hachoir-Chopper/dp/B0001IWZ36

I agree. But the OP said he puts the salsa into the food processor
anyway. In which case, I'd just put the cilantro in with everything
else. If he wants the cilantro processed more, put it in first, run,
scrape down, repeat until further reduced, then put the rest of the
ingredients in.

 

[Don Wiss]

I make salsa, pico de gallo and other dips and dishes on occasion. Many
recipes call for cilantro.

Anyone know of a "powered" appliance to help with this issue or am I
destined to pump up and consider professional boxing?

Powered option:

Garlic Mini Chopper: http://www.amazon.com/dp/B0002YTFS2

Manual options:

Kuchenprofi No-Mess Herb Grinding Mill:
http://www.amazon.com/dp/B0009Q2UK8

Herb Mezzaluna Set:
http://www.amazon.com/s/?search-alias=garden&keywords=mezzaluna

Herb Mincer: http://www.amazon.com/dp/B004TF7DMK

Herb Rotary Mincer: http://www.amazon.com/dp/B001715PLA

Herb Scissors:
http://www.amazon.com/s/?search-alias=garden&keywords=herb+scissors

Don. http://paleofood.com/kitchen-equipment.htm (e-mail at page bottom).

 

[Doug Miller]

WOW! I have knife similar to what she used. You're correct, I just need
to learn that technique.

Glad I could help.