I just microwaved some parsley for a bit too long, it dried out and it developed a very nice and intense taste.
A lot better than dried parsley.
Just wondering what is the main difference between dried parsley and cooked dry parsley like what I have done. is it that dry heating specifically causes the parsley to develop these flavours? I don’t believe the parsley would taste like this if you steamed, boiled or simmered it.
Thanks.
