Re: [CH] cilantro
Dave Sacerdote (davesas@tiac.net)
Fri, 20 Nov 1998 16:36:30 -0500
>This is only on topic because of how common an accompaniment cilantro
>has become to all things chileheaded...but can somebody out there who's
>into food chemistry explain to me, other than just that likes and
>dislikes vary, why fresh cilantro tastes lovely to some people and to
>others (like me) is exactly as nauseating as taking a honkin' big bite
>out of a bar of soap?
Although the quote below seems to suggest that the reason it tastes
soapy is because it's not fresh enough, I have to agree with you that
cilantro is just about inedible. Much as I love coriander seed, I can't
stand the taste of the leaves.
Everything I've read indicates that food chemists don't know why
it's like that. Some people really love the flavor, others just can't
stand it.
The first couple of times I made a fresh salsa with cilantro, I thought
I had put too much in because of the strong, disgusting soapy taste. But
it doesn't matter how little I put in, it STILL tastes that way to me!
Go figger.
Here's that quote:
"Cilantro is difficult to grow, because it goes to seed very quickly. Then
after it's picked, it wilts really fast and has a very unpleasant taste and
soapy texture," says Schultz. Cilantro will only hold for three or four days
wrapped in a damp towel. The refrigerator is too dry for the plant; and if it
is soaked in water, slime forms on the leaves. Both Schultz and Thomas
recommend buying just as much of the herb as chefs think they will use to
ensure optimum quality. "
- http://www.restaurant.org/RUSA/1995/9509p24.htm
===
Dave Sacerdote
davesas@tiac.net
"I am so mighty, I do not have to kill you all." -- Flaming Carrot
Resist or Serve.