Re: [CH] PRESERVING CILANTRO
L Anderson (lowella@serv.net)
Tue, 05 Jun 2001 03:54:05 -0700
"Joan Sullivan R.Ph." wrote:
>
> I've had success by grinding the freshly cleaned & dried cilantro in the
> blender with just enough oil to make a paste. If I'm saving it for Mexican
> cooking, I use canola oil. For Thai, I use peanut oil.
Have you tried melted pig fat (pure lard), beef fat (tallow), or coconut
oil? Being saturated fats they don't have the problem with rancidity as
does canola and peanut oil. In fact, the latter two oils, being mostly
mono/poly-unsaturates are already rancid and deodorized by the
manufacturer(s) when you buy them. Besides, saturated fats as a factor
in heart problems is a myth--supported only by politics, junk science,
and statistical manipulation--less likely than eating old oily car parts
even with a good habenaro salsa.
Regards,
Lowell Anderson
> Drop by
> tablespoonsful onto a baking sheet, & freeze until solid. Remove & store in
> a freezer bag until needed. Doesn't have much texture when used, but
> retains its color & flavor.
>
> Joan
>
> Mark Barringer said,
> > Many of you may already know this, but I thought I would share a keeping
> > tip on cilantro. Being that the stuff is rather expensive here, and the
> > fact that it spoils so fast, I was getting frustrated. I use a lot of it
> > because I will make salsas at least once a week. Anyway, a friend of mine
> > from Brownsville, TX saved the day. When you get it home, wash it
> > thoroughly in a colander, making sure to get all the sand and dirt out of
> > it. Then, pat between 2 paper towels until most of the water is removed.
> > Put in GOOD zip freezer bags. The ones with the actual pull zipper work
> > best. Then, freeze immediately. I kid you not, I have kept this stuff in
> > the freezer for up to 3 months. When I need some, I just break it off.