20
Sep
09

Chiffonade

(Pronounced shif-uh-NAHD)  This is a cutting technique that is useful for dealing with basil, spinach, sage or any other relatively flat, leafy green.  “Chiffonade” comes from the French word for “rag” because the end result resembles thin strips of cloth.

Making a basil chiffonade.

Making a basil chiffonade.

1.  Stack the leaves in descending order with the smallest leaf on top.

2.  Roll the leaves as tightly as you can into a tube.

3.  Slice across the tube, cutting it into small disks.  Make sure to use a smooth, gliding motion and that the knife never leaves the cutting surface.

4.  Separate the cut leaves with your fingers.

Advertisements


Categories

Our Flickr Photostream


%d bloggers like this: