A blog post about parsley and garlic? Weird, right? But really, I felt like that I could make a pretty meaningful blog post about these two things because these are two ingredients that have really made an impact on the way I work in the kitchen.
Parsley and garlic are two of the ingredients that goes into almost all of the things we cook. We go through a lot of it in such little time. We treat the two ingredients the same and just finely mince it. Sounds simple, right? Wrong. We take our minced parsley and garlic serious at the Harvest Vine. “When you think you are done mincing, chop for twenty minutes.” This is what I was told the first time cutting parsley and garlic.
But why all the trouble? Why not just chop the garlic in the robocoupe? Why not just rough chop the parsley? These are the questions that we get from customers or new chefs all the time. The harvest vine has been established for a little more than 14 years and since the beginning, this was the standard that has been set and it hasn’t change. When you put garlic in a food processor, the garlic releases their oils causing them to react differently when it is cooked. There is also the higher chance of bruising the garlic, making it oxidize and taste bitter. We always use our sharpest knives to ensure the best results. The same goes with the parsley. Why take all the time to carefully pick each leaf off the stem, wash it, and then wait for it to dry if all you’re going to do is poorly chop your parsley causing it to bruise and take away the freshness that we are looking for?
This is the first task I was put on when I first interned at Txori and the Harvest Vine. It is also the first task we give our interns that we are so grateful for them to join us in the kitchen. From cutting parsley and garlic this way, I have learned so much about the standards of quality that is set in a fine dining establishment. It has taught me to be persistent and attentive to the way I prep not just these two things, but everything that I put my hands on because I believe that you get out as much as the effort you put into it. We only aim for the best.