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Alright, our onions and tomatoes are cut so now we're going to go ahead and cut our cilantro.
We're just going to pull, loosely, some of the leaves off our bunch. You're going to
discard any stems that we see then we're going to cut across, we'll turn, then cut again.
I like to do this two times each, then I'll scrape my knife and holding the knife flat,
use the back end of the knife. Now because most people use the front of their knife to
cut everything, generally, the back end of the knife is actually going to be the sharpest,
so when you're cutting herbs, especially cilantro and parsley, it's much more effective to use
the back end of your knife than the front end of your knife.