It's the one step I always skip. Here's why.
says,"especially when shooting stews and braises in the fall and winter months. While these dishes can be delicious, they also enter a monochromatic brown-town zone."
You'd be surprised at how many recipes you read online only call for parsley because a food stylist has added it after the fact . The package you see as a consumer is a product of great collaboration between both cooks and artists.cooking and shopping for a photo; we're feeding ourselves and those around us, wherein a parsley garnish is often just an added expense, not to mention an annoying extra step at the end of a recipe.
"I hate nonfunctional garnishes," Josh tells me."For example, a sprig of thyme might look pretty, but let's be honest, it's not going to be eaten; it's going to be thrown away. A garnish should be eaten, and it should enhance the overall flavor of a dish. If a garnish makes a dish look better, but doesn't make itTo side-step the issue altogether, I like to use whole, unchopped parsley not as an herb, but as a salad leaf in and of itself.
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