How to keep fresh parsley in the refrigerator
At least once, every lover of the kitchen, has wondered how to keep the fresh parsley to always have it by hand. Although the method that offers more conservation time is freezing, cooling works well, as long as it is little parsley or you have programmed to consume it very quickly. The indications for the cooling process are very simple. Next, we explain how to do so that you can keep the fresh parsley:- Be sure to acquire a good parsley. It must be fresh and very green.
– Wash it under the tap using a strainer and then leave it draining right there. Once ready, use cooking absorbent towels and make sure it is very dry.
– Eliminate the stems cutting them, stay with the healthiest leaves.
– Chop the bunch of leaves for the size you like.
– Deposit the final product in a sterilized glass container and close it very well. The lid must facilitate the hermetic closed.
– Reserve the bottle in the fridge, but before put it with the packaging date. Now, it is very important to be clear, in these cases, how long the parsley lasts in the fridge, because it will better retain its properties. When we refrigerate it, it will not spend more than 2 weeks when it begins to show signs of deterioration. Therefore, we recommend you consume it preferably before that time, you will get the best out.
– Immediately, it deposits ice in special zip bags to freeze. Label the packaging with the elaboration date.
– Keep the bags in the freezer. Remember, the taste will vary a little depending on whether you use water or oil. The parsley conserved thus, can last between 3-6 months.
How to freeze garlic and chopped parsley
This combination makes the dishes a lot, without overloading them, but giving them an outstanding taste. A kitchen classic! This seasoning is spectacular in recipes with cherry tomatoes, boquerons, grilled beautiful chicken or baked, sauteed shrimp and octopus with Santa Clara -style potatoes. Next, we explain how to freeze garlic and minced parsley in the easiest way. Fresh-tango bunch.
– 2 fresh parsley heads.
– Olive oil.
Procedure- Wash the parsley until you see that there are no traces of land or dirt. Eliminates excess water by draining it, for 10-20 minutes. Once ready, the work ends by drying it with absorbent paper paper, but do it very carefully and reserve. Remember, this part is very important, because the water accelerates the process of decomposition of food.
– On the other hand, remove garlic cloves and crush each with a flat knife. Perform the entire procedure on a cutting table.
– Create yourself from the condition of the parsley. First, eliminate parsley stems cutting them and stay with the leaves. Then select the best leaves and discard those in poor condition.
– Pick the leaves with the thickness you like. Do it with scissors, knife (preferably plastic), electric choke or manually.
– Crot the garlic to taste. Using some kitchen device or a knife.
– Deposit both ingredients in a container. If you plan to put it in the refrigerator, use a very clean or preferably sterilized glass jar (with a lid). Instead, if your destination is freezer, you need a special container to freeze food.
– Cover them with olive oil. Fill the container almost to the edge, leaving only a 1-2 millimeter without covering and shakes the mixture with a new skewer, so you will ensure that there have been no air bubbles that can accelerate the deterioration of the mixture.
– Close the container hermetically and etiquelo it. Place the packaging date and keep it immediately.
-The parsley can be frozen to last between 8-10 days or refrigerate it to keep it between a maximum of 2-3 days.
How to defrost the parsley
It is not enough to perform a good freezing process to obtain an optimal product. It is also necessary to have clear the techniques of how to defrost the parsley, otherwise, the decomposition process and the loss of properties once defrosted will be accelerated. Fortunately, there are good methods to do it properly:- Discard it without advance. Simply take out the parsley and use it. In case you have frozen it, separate the trunk from the leaves and cut the latter from the thickness you like. It will be very easy because the leaves will be more fragile due to freezing. On the contrary, if it is already chopped, it simply adds the product directly in the recipe just when it is cooking.
– Decorate it in the fridge from the previous night. Some experts say that you will get a better result, because it retains more the original taste of the parsley. Once defrosted, simply use it in your recipe. This method is better applied in parsley packaged by parts, since once defrosted, it is not recommended to return it to the freezer.
– Discard the parsley cubes in the fridge. Place a strainer on a deep dish and on top of the strainer, deposit the ice or ice to melt once unmold. Place everything in the fridge the night before and, once defrosted, you will be ready to use.
Also, if you want to know recipes with parsley, do not miss these elaborations:- Peso de Perejil
– Perejil tea to lose weight
– Artichokes with garlic and parsley
– Garlic butter and parsley
– Diuretic juice with parsley
Tip: The brilliant flavor of fresh parsley is more present in its frozen version than in the dry version.
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