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How to Chiffonade Vegetables
Start with individual clean, dry leaves that are free of any stems or buds.
Now that you've become acquainted with the culinary term chiffonade, learn how to employ the kitchen cutting technique in your cooking. It's easy — we've got step-by-step instructions to show you how. This method applies to herbs used for garnish, like basil and sage, or vegetables that have firm leaves, such as cabbage, spinach, collard greens, or chard.
Bourjois
enVogue
Laura Clement
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