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    You are in: Home / Community Forums / Cooking Q & A / Seeking information about: cilantro
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    Seeking information about: cilantro

    Go to page 1, 2  Next Page >>
    ssurent1
    Fri Mar 15, 2013 12:19 pm
    Newbie "Fry Cook" Poster
    what s a subsitute for cilantro /
    Chocolatl
    Fri Mar 15, 2013 1:14 pm
    Food.com Groupie
    Nothing else tastes like it, but you may be able to leave it out.

    What are you making?
    Zeldaz
    Fri Mar 15, 2013 1:15 pm
    Food.com Groupie
    Also, fresh cilantro is readily available in almost every supermarket these days. Because of its unique flavor and aroma, there really is no satisfactory substitute. I second Chocolatl's question, what is the dish?
    ssurent1
    Fri Mar 15, 2013 3:30 pm
    Newbie "Fry Cook" Poster
    Thanks for the answer,
    It is an Ingredient in potato soup.
    I guess I'll leave it out.
    duonyte
    Fri Mar 15, 2013 4:45 pm
    Forum Host
    You can always add chopped parsley to add some color - a lot of potato soups benefit from a green garnish - if you don't want to or have a sensitivity to cilantro.
    Chicagoland Chef du Jour
    Sat Mar 16, 2013 8:11 am
    Food.com Groupie
    Cilantro isn't typically called for in potato soups.
    I'd use flat leaf parsley. For the color and subtle flavor it adds.
    Chocolatl
    Sat Mar 16, 2013 2:05 pm
    Food.com Groupie
    Cilantro in potato soup doesn't sound good to me.

    I might put in some chives.
    Rit
    Sat Mar 16, 2013 5:20 pm
    Food.com Groupie
    I agree that cilantro usually isn't in potato soup and that the chives and/or parsley would be a good addition. I was wondering though, is the recipe for a Mexican style potato soup? What is the recipe or other ingredients that might make a difference.
    Still, cilantro is a hard herb to replace as it has such a distinctive flavor.
    Zeldaz
    Sat Mar 16, 2013 5:46 pm
    Food.com Groupie
    Rit wrote:
    I agree that cilantro usually isn't in potato soup and that the chives and/or parsley would be a good addition. I was wondering though, is the recipe for a Mexican style potato soup? What is the recipe or other ingredients that might make a difference.
    Still, cilantro is a hard herb to replace as it has such a distinctive flavor.


    I was thinking the same thing. This one calls for a CUP of cilantro, I certainly would not omit it from this recipe! Mexican Potato Soup
    Rit
    Sat Mar 16, 2013 11:53 pm
    Food.com Groupie
    Zeldaz wrote:
    Rit wrote:
    I agree that cilantro usually isn't in potato soup and that the chives and/or parsley would be a good addition. I was wondering though, is the recipe for a Mexican style potato soup? What is the recipe or other ingredients that might make a difference.
    Still, cilantro is a hard herb to replace as it has such a distinctive flavor.


    I was thinking the same thing. This one calls for a CUP of cilantro, I certainly would not omit it from this recipe! Mexican Potato Soup


    That is what I was thinking if it is a Mexican potato soup recipe, then that would account for wanting cilantro in it.

    Until we hear from the poster we won't know what recipe they were asking about.

    Actually, a potato soup with a Mexican twist sounds kind of good!
    Chocolatl
    Sun Mar 17, 2013 3:08 pm
    Food.com Groupie
    I would ABSOLUTELY omit the cilantro from that recipe! icon_wink.gif

    An entire cup of cilantro added at the very end would overwhelm the dish. Not to mention that it wouldn't be terribly authentic--Americans tend to use cilantro more generously than Mexicans do.
    SarasotaCook
    Mon Mar 18, 2013 12:04 am
    Food.com Groupie
    Cilantro in potato soup. NO, Parsley please.
    threeovens
    Mon Mar 18, 2013 12:50 am
    Food.com Groupie
    I actually prefer cilantro to parsley. Such was not always the case. I make ajiaco which is sort of like a potato soup, but it is brothy. Cilantro is used to flavor the broth. I used to add it at the end, but now I am used to cilantro and use it often.
    Chocolatl
    Mon Mar 18, 2013 2:48 pm
    Food.com Groupie
    An entire cup of ANY herb would be way too much.
    Zeldaz
    Mon Mar 18, 2013 4:18 pm
    Food.com Groupie
    That would depend upon the herb,the application, and the people who are eating it. A cup of basil used in a caprese salad or some pesto to dress pasta or potatoes, for example, would be entirely appropriate. Tabouli uses a LOT of parsley and mint. If someone dislikes any herb, they should just seek another recipe that doesn't showcase that ingredient.
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