From time to time I have to finely chop large amounts of rosemary at work. The job is tedious and time consuming but I haven't figured out any way other than just a knife. A food processor just turns the leaves brown and mushy. Anybody got any tips or tricks?
2007-02-17 13:35:57 · 3 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
The easiest way for you to do this is to get somebody else to do it. Rosemary is hardly a difficult herb to prep, try large amounts of thyme, when plucking it takes forever.
2007-02-17 17:10:54 · answer #1 · answered by ynotfehc 3 · 0⤊ 0⤋
Pull the opposite way which the rosemary grows. But when you chop, a little Kosher salt to use as an abrasive. Also great for garlic when you want it really pulverized.
2007-02-17 13:55:41 · answer #2 · answered by exechefjason 2 · 1⤊ 0⤋
the rosemary grows up so hold it at the top and pull back going the way againt the little flower things.
Maybe just crushing them with the side of a knife, or a flat bottom cup.
2007-02-17 13:41:36 · answer #3 · answered by Killer Karamazing 4 · 0⤊ 1⤋