Saturday, July 25, 2009
Parsley
The use of fresh parsley (or any herb high in clorophyll I am guessing) will discolor sauces. To avoid this, make sure to cut the herb in the manner desired then wrap it in cheesecloth and run water through it and squeeze until all the coloring has rinsed out. The herb will still be flavorful but it will not leach the clorophyll into the sauce. Of course, if you want it to be green, skip this step.
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I used fresh parsley in a sauce in class on wednesday. It wasn't too bad on the discoloration, but it was served within ten minutes. The clorophyll probably emitted a slight discoloration that wasn't so easy to detect in a white wine and butter sauce. However, I imagine if the sauce will sit for a few days, the coloring could go much worse.
ReplyDeleteI had assumed the sauce would turn bright green, but thinking about it, it's obvious it would slight discolor leaving a muddy appearance.