50 People Try to Mince Parsley

This is a mason jar filled with

[sniff]

Oh, shit. Something green.

Oh, boy.

Mom?

I was gonna say mint, but it's not.

Basil?

No, it's not basil.

Onions?

Cilantro?

Afraid to eat it.

[crunch]

Oh, this is cilantro.

Parsley.

Parsley?

Let's mince this, shall we?

Mince? What does mince mean?

It just means to rip into tiny pieces,

or cut into tiny pieces, I think.

Maybe.

I've never minced anything.

Nicely washed.

We're just gonna do one.

Just not that hungry today.

[ripping and breaking]

One, two, three.

It would make a nice centerpiece actually.

Um...

Yeah, I'm gonna use this knife.

This one.

[slice, slice]

Nope.

[tap, tap]

Nope.

Ow.

[chopping sound]

My grandma would be so proud right now.

[gasps]

Mortar and pistol, pestle? Pistol?

I don't know if this is the mortar and that's the pestle,

or that's the pestle, this is the mortar,

but, together, they're the mortar and pestle.

And I'll take this part and just mash it.

This is the first meal that I've actually made

since I graduated college two months ago.

Shred it apart from the stalks.

Gonna try to do it

like the fancy people do on the television.

Cut, cut.

Nope, nope.

[hums]

♪ Doot-doot-doo doo-doot-doot doo ♪

Keep chopping until it's really minced [laughs].

It's working-ish.

Yeah, this is-- what?

[slices]

Minced parsley.

All right, that should do.

♪ Ta-da!♪ ♪ Ta-da!♪

♪ Minced parsley! ♪ [laughs]

Minced.

This is either cilantro or parsley

and the only way to tell is to take a sniff or a taste.

This is just some parsley.

Flat-leaf parsley.

There's curly parsley, but this is flat-leaf parsley.

Italian flat parsley.

Parsley. Parsley.

Parsley. Parsley.

Parsley.

[coughs]

How do you properly mince parsley?

OK.

Now we're gonna mince some parsley.

Tomorrow, we're gonna learn how to melt ice [laughs].

Of course I can mince that.

Feel this sexy board there.

You just grab the parsley.

I'm gonna pull this out of the water.

You don't have to start off with a lot.

You wanna make sure that you really rinse it off.

The best part about this is the leafy part.

Cut off the ends first.

Because stems don't really taste that good.

I take my knife and

I do what I call shave my parsley first,

so it takes the leaves off.

So all I'm doing is I'm picking off the leaves here.

Fun fact: if you ever had onions, chew some parsley.

[softly] It gets rid of bad breath.

The easiest way to mince parsley

is to kind of fold it into itself.

Bunch it together.

This is a knife,

and this is what you mince with. [ting]

[metal scraping against metal]

Mincing means essentially

getting it down to a smaller size.

Make sure your fingers are curled in.

And chop, chop, chop, chop.

♪ Chop-chop, chop-chop, chop-chop, chop-chop, ♪

♪ chop-chop-chop. ♪

I like to keep the point of the blade on the board

and just work it back into the blade.

Get out your aggression.

Rock it back and forth,

which makes it a lot faster to do your cutting.

[sound effect of slicing through air]

[chopping sounds]

[more chopping sounds]

Hah, I'm really good in the kitchen.

[more chopping sounds]

Parsley can be put in, like, a spaghetti sauce.

There we go.

You guys ready for a parsley party

Sprinkle it on top of your lasagna.

And it makes it taste delicious.

Boop boop boop boop boo.

And that's minced parsley.

[sound of film threading through projector]

[click]

Here we have Italian flat-leaf parsley.

And this can actually be kind of a confusing herb

because it looks so similar to cilantro.

And what we're going to do is

we're gonna mince some of this parsley right here.

Once your parsley is washed,

I'm gonna just hold the bunch by the stem

and take my knife and angle it away from myself.

And I'm gonna make a swiping motion,

and that's gonna help me kind of

remove the leaves from the stem.

We're gonna get a few stems

that kind of sneak their way in there,

and I'll just go through and double check.

Get everything bundled really nice and tight.

我要一直抓住我的刀

with my finger and thumb on the blade

and then wrap around the grip.

I'm gonna use a rocking motion when I make these cuts.

You'll notice that

I'm starting with the tip of the knife on the board.

And as I work I'm sliding back and forth.

You'll see my knife actually

never leaves the surface of the cutting board.

The amount of times that you go over the parsley

completely depends on how finely you want it minced.

If I want a finer mince than this,

what I'm going to do is collect my pile again,

and I'm gonna turn it.

And I'm gonna do the same thing.

I'm gonna come right back over it

and just continue to mince.

Taking those pieces into smaller and smaller chunks

So about like that.

And that's how we mince parsley.

[baroque music swells triumphantly]

Made a mess.

Oh my God!

[final notes sound]