🔕 🔔
Loading…

My Basket ()

All questions

Leeks - how to cut a leek that makes the most of it. I stress over yellow, white and what is green. Any tips out there?

asked by SKK almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 1322 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 7 years ago

The white, yellow and very pale green parts are what you want when your recipe calls for leeks. I generally cut the leek in half lengthwise, then into half moons. Make sure you rinse really really well as dirt likes to hang out in between the "leaves." The darker green parts are a great addition to stock, so they don't need to go to waste.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 7 years ago

Stand the leek upright and using a sharp knife slice down the center just down to the white part. Rinse under cold water to remove any remaining dirt. Trim the root end. Slice across the bulb (the white part) for as much as you need. The green tops can be used to make a bouquet garnie for stocks and so forth.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

If you simply chop across the leek at the outer junction of pale and dark you will lose a lot of leek.
Trim the leek in LAYERS at the junctions - the outside layer, then each underneath. The junction gets farther from the root as you get nearer the inside.
Then clean as above.
This is from Jacques Pepin.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added almost 7 years ago

Thank you all. This has been a wonderful learning for me!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added almost 7 years ago

It really all depends on your application.

When I use them in wok cooking. I deploy in three stages, The white bits first..then the upper bits..and finally the green bits to finish with light cooking.
For other applications...I'll save the green bits and lightly saute them and use as a garnish.

In a soup..it mostly all goes in. Except for a few garnish green bits.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.