@@lyteyear2106i’ve also heard that keeping the stems for salsa making enhances the flavor as well! But for sprinkling it over tacos or salads, stick to just the leafs. Stems become brown & start giving weird earth taste to it (only if its going to be used raw topping on a food)
Definitely don't waste the stems y'all. They have sooo much flavour, and have a nice little "pop" of a texture when you bite them, so they're perfect in salsas, salads, etc. Even the roots themselves are edible, and often used pounded up in Thai marinades, for example. I'm so lucky to not think cilantro tastes like soap, because it's soooo good!
I’m a Mexican and my mother is a terrible cook 😂 fortunately I grew up watching Rick and learned how to prepare truly authentic Mexican food. You’re a legend
I remember when I was a kid watching him on PBS and now I see him and I’m thinking “ man this dude really went hard on Mexican dishes” it was cool seeing him show how to make what my grandma makes daily
I have been taught many ways to do many things in the kitchen. My father was a chef; it’s nice to see nice back to basics lessons. It really helps build everything that was always driven home growing up 😊
Yes, I used to chop it that way for the restaurant. Then, I helped my mom out for the menudo condiments. She advised me to include the stem for flavor, the Mexican way 😢. And never throw away anything. Everything has its use and purpose. 🙏
Loveeee it ❤❤❤ i always used the cooking scissors but i think I like your version better thanks for sharing your videos .love watching from one chicago native to another
In the pro kitchen they may throw out cilantro stems but I chop them and add them to the dish that is cooking if appropriate. The leaves work as garnish but I'm not above using the chopped stems as garnish at home.
only time you wanna get rid of stems is if you're finishing a dish off the heat with cilantro or you're garnishing or topping with it. When cooking, stems are actually better than leaves because they're more hardy and retain their flavor in heat much better than leaves
Rick were you on F*ck Thats Delicious with Action Bronson years ago? I was watching an old episode and I’m pretty sure they went to your restaurant lol.
I'll never understand why people don't use the stems, so much flavor you're missing out on. I love extra extra cilantro so I want to be overwhelmed by the flavor. I've noticed not many people feel the same LOL
I have ben enjoying your videos in my feed. I have notice so many chefs hold their knives closer to the blade. Holding half handle and part blade. Not sure what that means but I always buy my knives because the handle fits my hand.
Dang this whole time I've been using a fork. This tip is a game changer. Can you show us how to stir coffee next. I've been using spoon but there has to be a better way.
Ok, I've never seen this dude before, I didn't even know his name. As I'm listening, I'm like "this dude reminds me of someone... Bayless? No way. " One Wikipedia later, who knew Skip had a brother?
Ha. "shiftkenod"...Yeah, why knot? It's like those French have a different word for EVERYTHING!...they want to call it a 'chiffonade'. I like "shiftknenod" myself, easier to remember.
i’ve come to learn that chopping the stem side first like chives and then getting into the chiffonade of the leaves helps make a greater yield for recipes where the look of stems is negligible, as they taste great.
Him and skip are estranged from what I know. Also Rick i think we might be related my family is from Oklahoma/Southwest Kansas and my grandpa was a bayless. Respect
I chop all of it, basically. In my opinion, the stems are the most delicious and flavorful part.
Very new opinion to hear for me but I’m definitely going to give that a try. Was always taught to leave the stems out but now I’m wondering why
@@lyteyear2106i’ve also heard that keeping the stems for salsa making enhances the flavor as well! But for sprinkling it over tacos or salads, stick to just the leafs. Stems become brown & start giving weird earth taste to it (only if its going to be used raw topping on a food)
100% agree. Stems are the best part.
I never knew why majority of everyone throws away the stems... I personally love the stems and use the whole thing
@@lyteyear2106If they are long they can be annoying to chew but if they're chopped small enough you barely even notice them
Definitely don't waste the stems y'all. They have sooo much flavour, and have a nice little "pop" of a texture when you bite them, so they're perfect in salsas, salads, etc. Even the roots themselves are edible, and often used pounded up in Thai marinades, for example. I'm so lucky to not think cilantro tastes like soap, because it's soooo good!
Yup, that's how I chop good ol cilantro.....save the stems for soups and stews!
I love soap flavored soups 🥰
@@Dubious_DubsU was prolly the originator of tide pod soup
@@Dubious_Dubshow does it feel to be a genetic error ?
@@user-bg5xu9ht1q😂😂😂
I’m a Mexican and my mother is a terrible cook 😂 fortunately I grew up watching Rick and learned how to prepare truly authentic Mexican food. You’re a legend
Sounds about right 👍
I remember when I was a kid watching him on PBS and now I see him and I’m thinking “ man this dude really went hard on Mexican dishes” it was cool seeing him show how to make what my grandma makes daily
👌🎩 This man making 🇲🇽s proud. Thank you for doing things right.
I have been taught many ways to do many things in the kitchen. My father was a chef; it’s nice to see nice back to basics lessons. It really helps build everything that was always driven home growing up 😊
Rick, thanks. This is so much easier than what I've been doing 😊😊
I love the stems as well, sweat vs. parsley (little bitter). I like to add the stems along with whole garlic and bay leaf when cooking beans...
Yes, I used to chop it that way for the restaurant. Then, I helped my mom out for the menudo condiments. She advised me to include the stem for flavor, the Mexican way 😢. And never throw away anything. Everything has its use and purpose. 🙏
I like to save the stems and infuse it with oil or use it for marinades.
Loving these videos Chef! Thank you!
The process I tend to follow is:
1. Get cilantro
2. Chop cilantro
Lol seriously
3. Throw it in the trash where it belongs.
So much easier than how I do it. Thanks Rick!
Love your techniques!
The way you chop cilantro is by chopping cilantro... Got it!
Thank you so much. Love watching your videos .❤❤❤
The stems have so much flavor
Oh wow thanks for sharing
Tha tip.
I really dislike chopping cilantro! Thank you for this demo, Rick, it will
make a difference for me.
Watched you for years I'm always amazed at what you know
Loveeee it ❤❤❤ i always used the cooking scissors but i think I like your version better thanks for sharing your videos .love watching from one chicago native to another
cilantro pesto is a great way to use cilantro and preserve for a few days longer
Thank you @RickBayless!
I live in Medellin we eat a lot of cilantro and I love the stems.
So thankful for your knowledge, shared with all of us. Bless you 🎉
Stems are nutrition packed Sir Ricky ❤️
For some people the best way to chop cilantro is: follow all of the chef’s instructions shown here and then throw it all in the garbage. 😂
I love your lessons Chef Bayless🥰
you can add the stems and keep cutting them to your tacos, or whatever. or save stems for soups, and broths.
He pronounced "towel" perfectly.
I like the stems especially in my salsa.
You can save the stems and add them as a bouquet garni to a soup. They work really well with anything tomato based
❤ As a celiac, watching Rick on PBS/Create years ago helped prepare good, flavorful food that would not destroy me! I love Mexican food !!❤
In the pro kitchen they may throw out cilantro stems but I chop them and add them to the dish that is cooking if appropriate. The leaves work as garnish but I'm not above using the chopped stems as garnish at home.
Chop the stems, cook in water till they are tender and add to soups, stews and even marinades.
I fucking love cilantro
Thank you chef.
One of the best chanels in You tube❤😊😊
only time you wanna get rid of stems is if you're finishing a dish off the heat with cilantro or you're garnishing or topping with it. When cooking, stems are actually better than leaves because they're more hardy and retain their flavor in heat much better than leaves
Love this video
Rick were you on F*ck Thats Delicious with Action Bronson years ago? I was watching an old episode and I’m pretty sure they went to your restaurant lol.
I eat the stems, too. Cilantro helps detox the body of heavy metals.
We all need that now.
I’ve been doing it wrong all these times I’ve always wet the cilantro and then go to chop face. Thank you, Dr. Bayless.
Thank you I lesson learned
I'll never understand why people don't use the stems, so much flavor you're missing out on. I love extra extra cilantro so I want to be overwhelmed by the flavor. I've noticed not many people feel the same LOL
Thank you, this is very informative 😊😊
I chop the stems too, they actually have more flavor than the leaves!
The roots have even more flavor
Doppelgänger Combo: a strong dash of John Stossel and Ethan Hawke, with subtle splash of Geraldo Rivera and Kevin Bacon
👍 good tip for a new 👌 practicans😊
Mr Fabulous ❤
... Um, good thing this was called "kitchen basics", cause thats pretty straightforward... How do I chop Cilantro you ask.... With a knife, done.
And freeze the stems in a freezer bag and use for cilantro rice
Absofrrreakinlutely Above&Beyond Awesome Chef !!!👊❤️ 🔥 💯
"You need a sharp knife..." No kidding. Never heard anyone say, "You need a dull knife."
As in, if you've never sharpened your knife before, you may have difficulty chopping cilantro. This is not always obvious to the casual home cook.
Keep the stems!!!
what are you supposed to do with them
@@oliviersavard8676 eat them! They taste like the leaves only more flavor.
I have ben enjoying your videos in my feed. I have notice so many chefs hold their knives closer to the blade. Holding half handle and part blade. Not sure what that means but I always buy my knives because the handle fits my hand.
The stems can be used, the leaves could be left hole. It all depends what you want to do with it. So this is a 5 out of 10, chef
stems are the best part
Thank god he taught us omg lmao
Stems is the best part ya jamoke
Yes Chef❗️
Icantbelieve im almost the 300th commenter of cilantro chopping but i hope it helps😊
Good
That is a good tip.
I wasn't aware that people don't know how to chop cilantro. Who knew.
Bruh i use to see this foo on like ch56 or sum shit on regular tv channels..
Like after 12 corazones lol
The stems have all the cilantro flavor in them
Im mexican I knew this since I was born 😂
Andrew Tate doesn’t have shit on Rick Bayless
What
Forgot to take your medicine today Steven?
Damn straight
Steveie is drunk again
@@stickyblicky11 he doesn't need his meds to speak facts
i pick each individual leaf before chopping, and eat the stems as i go...
I've seen soap cutting videos before, I'm pretty much an expert
This is just live footage of me cooking for my siblings and they ask me a question
Dang this whole time I've been using a fork. This tip is a game changer. Can you show us how to stir coffee next. I've been using spoon but there has to be a better way.
How does chopping parsley differ?
Thanks
Stems are my favorite part
I love cilantro. My wife hates it; she says it tastes like soap.
How is this different than chopping parsley??
The best part of cilantro is the seed.
Steams can also be used
Ok, I've never seen this dude before, I didn't even know his name. As I'm listening, I'm like "this dude reminds me of someone... Bayless? No way. "
One Wikipedia later, who knew Skip had a brother?
Well biscuits I've been using a chainsaw this entire time
Next he'll teach you how to wash a potato or he'll teach you how to butter bread or next to show you how to make a peanut butter and jelly sandwich
Love you chef. Just curious, who had trouble chopping cilantro before? What other methods are people using?
I never knew to save the stems, so this video helped.
One of my favorite vegi's and yet never knew how to cut it correctly.
Huh, I’ll have to try that next time. I always used a fork to seperate the leaves and then chopped.
I’ve always plucked the leaves off first, then balling them and performing the shiftkenod
Ha. "shiftkenod"...Yeah, why knot? It's like those French have a different word for EVERYTHING!...they want to call it a 'chiffonade'. I like "shiftknenod" myself, easier to remember.
Nice
Do you do more difficult demos like how to get the bread out of the bag or how to pour milk?
i’ve come to learn that chopping the stem side first like chives and then getting into the chiffonade of the leaves helps make a greater yield for recipes where the look of stems is negligible, as they taste great.
I like the stems
Thank you I’ve been doing it wrong all along!
What are your counter tops made of?
Him and skip are estranged from what I know. Also Rick i think we might be related my family is from Oklahoma/Southwest Kansas and my grandpa was a bayless. Respect
In Mexico we use the stems, we don't waste a thing!
Just like I've seen in Kathmandu..It must be universal..
This feels like a very specific SOP you have for your restaurants, and I love that!! Standardize all the things
Can you cut coriander this way too?
Can we use stems for cooking?