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How do I chop parsley uniformly?
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One thing vexes me when plating a meal is how to chop parsley (flat leaf) and sprinkle it on a dish so that the herb both (1) looks uniform in size and also (2) doesn't bunch up.
I can fix the latter I assume by drying it more.
But do you have tips on how to chop it so it's uniform in size -- if uniform in size is even the goal.
Maybe it's supposed to be heterogenous?
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