On using leeks!

[RLovesCooking]

I'm planning on trying leeks for a stir fry and I've never used leeks before. So, is this the correct way to cut them before I soak the heck out of them to remove dirt?

Also, what do I do with all the wasted dark green top part? Do I just toss it or can I also sauteed/stir fry it as well, just for longer?

 

[dcSaute]

nadda big deal . . .
leeks are a splendid alternative for any call in the 'onion' family.

typically I trim the root end, then cut them just below the green bits - then slice longwise, removing any tired/dried/fibrous outer layers.

you can thumb over the narrow/top end to reveal entrapped dirt - for a stir fry you can also simply take all the 'layers' apart and rinse out any dirt.

 

[medtran49]

Watch this video from Jacques Pepin. I use the method where you end up with a spike basically, so the only waste is the really dark green outer leaves. He also has other methods depending on end use.

Some people throw the dark green leaves into a bag, freeze and use for stock later.

Cutting, Washing and Julienning a Leek - Jacques Pépin Foundation

In this video, Chef Pépin demonstrates how to cut, wash and julienne a leek.

jp.foundation

 

[pacanis]

Speaking of leaks...
This morning I had a new channel pop up in my recommended list on yt. And he was making a leek/cheese/bechamel/gratin soup.

It looked like his leek was trimmed, but still had a lot of green left.
He cut it lengthwise into fours and removed what he called the core.

I don't use leeks a lot (the local store rarely has them anyway), but I didn't know they had a core. I've always sliced them and used the whole thing. First time I've seen someone mention one.

 

[pictonguy]

I used a leek this week for my braised lamb and used the green parts just to have something for the lamb to sit on and it also adds a ton of flavor. For my dish I diced the white part. I use the green parts occasionally for bouquet garni which is basically a curved piece of green leek filled with different herbs like thyme, rosemary, parsley and bay leaf then add another round then tie together with swine.

 

[Jusa]

I used a leek this week for my braised lamb and used the green parts just to have something for the lamb to sit on and it also adds a ton of flavor. For my dish I diced the white part. I use the green parts occasionally for bouquet garni which is basically a curved piece of green leek filled with different herbs like thyme, rosemary, parsley and bay leaf then add another round then tie together with swine.

That sounds really good, but I had to laugh at your typo!

 

[pictonguy]

What! you've never wrapped leeks is swine?

 

[Jusa]

What! you've never wrapped leeks is swine?

Ah, no, but I think you could wrap swine in leeks? That would take a lot of leeks!

 

[Gone Hiking]

Watch this video from Jacques Pepin. I use the method where you end up with a spike basically, so the only waste is the really dark green outer leaves. He also has other methods depending on end use.

Some people throw the dark green leaves into a bag, freeze and use for stock later.

Cutting, Washing and Julienning a Leek - Jacques Pépin Foundation

In this video, Chef Pépin demonstrates how to cut, wash and julienne a leek.

jp.foundation

I save the green ends for stock as well, and even use them to hold a bouquet garni like Pictonguy. However, I really like his idea of using them as a bed to cook on, or even perhaps as a base presentation to serve food on. I've never thought of that!

 

[Andy M.]

I usually cut up leeks for a recipe. That's when I wash the cut up bits to get rid any sand/soil. It' seems the easiest way. The greens are great in soups and stock.

 

[taxlady]

I save leek greens for stock. I don't bother putting them in the freezer. I just let them dry out. They rehydrate easily when I make the stock.

 

[Jusa]

I save leek greens for stock. I don't bother putting them in the freezer. I just let them dry out. They rehydrate easily when I make the stock.

Don't they lose some vitamin content by air drying over just freezing?

 

[taxlady]

Don't they lose some vitamin content by air drying over just freezing?

I don't know. I imagine they might. But, when you are making stock, you aren't usually going for vitamins as much as for flavour. You will be throwing out the leeks after they have given up their flavour. I imagine that a lot of the vitamins will have been denatured by the long simmer.

 

[BAPyessir6]

What! you've never wrapped leeks is swine?

I honestly bought it and thought it was a new/different chef-y way of making porchetta or chashu.

 

[dcSaute]

many recipes specify 'the white' of the leek . . .
for something like a side of braised leek, I agree.
but in soups/salads/stews I usually use some green for flavor.

 

[dragnlaw]

I usually use a bit of the green (the soft inner greens from the tops, not tough) into the soups. Just for a tinge of green colouring.