Why do chefs prefer flat-leaf parsley?

Why Do Chefs Always Use Flat-Leaf Parsley? 100 Related Articles Professional kitchens all utilize flat-leaf parsley for a reason. Ironically, while most home cooks make a beeline for the curly stuff to finish a dish, it simply lacks the flavor component that a good flat-leaf does. What's the difference? Essential oils, specifically how concentrated they are and how much they make it through the cooking process. Here's why flat-leaf parsley is the best choice overall. Your cooking will benefit as a result.

Culinary applications are where flat-leaf parsley shines. Its flavor infuses into soups and stews without leaving any bitterness. The leaves melt away into sauces, lending them a velvety texture. Chopped flat-leaf parsley adheres better to meats in rubs. All of which means it's a staple in restaurants and other professional kitchens.

Texture differences of herb leaves can subtly influence the appearance of finished dishes: tender flat-leaf parsley leaves won't curl up in hot foods, and they distribute evenly throughout cooked dishes instead of maintaining a grainy contrast (like crunchy curly varieties do). In hot preparations, flat-leaf types will taste uniform instead of colliding in textural mess with silky potatoes or warm salads.

Preparation efficiency tips the scale toward flat-leaf parsley. Its uniformity makes it easier to wash and dry, and its stems will chop cleanly without the fibrous strings you find attached to curly parsley. A single bunch yields more usable leaves, and such practical advantages can make a significant difference in a busy kitchen.

Dress your dinner with a little flat-leaf parsley. Taste the difference in your sauces. Get into the habit of satisfying your palate with the finest seasoning. World's Classics "famous" chefs will be glad to tip them off. Find flat-leaf parsley, the sheet anchor of your restaurant dish imitations.

Read the full article: When to Harvest Parsley: Ultimate Timing Guide