parsley Chopped
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Parsley | 1 | bunch |
- Recipe Instructions:
- TOOLS: green cutting board, chef knife, weigh scale
- YIELD: 4 oz., trimmed and chopped
- HOLD TIME: 24 hours
- STORAGE: Insert with insert lid
- QUALITY INDICATOR: fresh, crisp, bright green, not discolored
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
-
1. Select fresh parsley bunches with vibrant green leaves, avoiding any yellowing or wilting.
2. Remove stems thoroughly, keeping only the leaves for chopping.
3. Using a sharp knife, finely chop the parsley leaves to the desired consistency. Use back and forth rocking motion for a finer finish.
4. Place chopped parsley into a clean, insert lined with a lightly dampened paper towel to help maintain humidity.
5. Store refrigerated at 1–4°C (34–39°F).
-
IMPORTANT NOTE:
- Most of the parsley stem is removed when trimmed from the band holding the bunch, some of the stem past the band will be in the finished product.
- The band is suggested to leave on to make it easier to keep the bunch together when chopping to ensure uniformed pieces.