I have a question about the recipe "Sunday Pork Ragu" from cookinginvictoria.
AntoniaJames is a trusted source on Bread/Baking.
It is much easier (in my experience) to measure any fresh herbs before chopping. 1 Tbsp of packed parsley leaves will turn into 1 Tbsp of chopped parsley.
Suzanne is a trusted source on General Cooking.
I chop then measure simply because its easier to measure accurately.I find it difficult to pack unchopped herbs into a measuring spoon or cup.
The way the recipe reads, you measure then chop. If it read "1/2 cup chopped parsley" that would mean you need to chop and then measure.
Pat is a trusted home cook.
I'm with sdebrango...I always chop first and try to keep it clear in any recipe that I post.
pierino is a trusted source on General Cooking and Tough Love.
I'll just add that I never measure herbs like parsley. I just chop and slam it in there. I mean how far wrong can you go?
pierino, you're right. The way I chop, half a cup of chopped is a lot more than 1/2 cup of flat leaf parsley before chopping. But then, for something like this, you're right. You can never have too much parsley in a sauce. And you'd be pleased to know that I added a fistful of chopped Chinese celery leaves . . . the nice dark ones with that good, deep celery flavor. Couldn't help myself. Had to add some pounded fennel seed, too, because Ratto's doesn't do their Italian sausage justice in this regard. Thanks, everyone!! ;o)
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