Chiffonade
A kitchen cutting technique used to shred the leaves of herbs and vegetables into long, skinny ribbons. It is accomplished by stacking leaves, rolling them tightly, then slicing the rolled leaves thinly and evenly with a sharp knife, producing long strips. A chiffonade may then be used in a light sauté or as a garnish.
Featured
Definition: Chiffonade
2 Comments Post a Comment
More on YumSugar
Fall Award Season
Top Brands
Active Wear
Sofa Workshop
Marlies Dekkers
Aren't there certain things you shouldn't cut, like basil? I always see restaurant menus with "chiffonade of basil" and doesn't basil trun black at th edges when cut?
1I never knew.
2Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.