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Post by ThePieMan on Mar 20, 2017 7:57:49 GMT
I feel this is a rather neglected herb in our research. it is however, the preeminent herb used for chicken seasnoning for more than 50 years prior to WWII. The two main types we might consider are Curley Leaf Parsley, and Flat Leaf Parsley. Flat Leaf being considered stronger in flavour. I can confirm that Parsley is mildly peppery, mildly bitter, has an upfront freshness, followed by a hint of anise, and a pleasant, mouthwatering astringency. It is not a dominant herb in small doses but does create a strong base on which to build other flavours and complex interactions. As an interesting aside, Sensory Evaluation of the herbs we use is not given much attention, so I'd like to offer the following pdf which is a rather interesting read, and gives us additional tools for the evaluation and consideration of various herb choices, and the impacts of storage on them.
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Post by ThePieMan on Jan 19, 2021 10:07:35 GMT
There is lots of great research going on, as well as excellent discussions about what is in the O.R and what is not.Parsley is by and far still my own personal pet project that I believe contributes to the flavour of O.R. chicken, as I believe it does tick a variety of boxes, in particular flat leaf or , "Italian" parsley. It stands up well to being deep fried, slow cooked, has a subtle anise flavour that some claim is characteristic of O.R. and it enhances savoury flavours by adding a necessary, balancing bitterness without being overbearing and dominating other flavours. www.reference.com/web?o=600605&l=dir&qo=spellCheck&q=Parsley+taste+likeThis link provides some additional links that provide further background info about parsley, the types, and it uses.
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