How to Chiffonade Vegetables: Photo 5 of 5 | cooking techniques, slideshow, knife skills

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How to Chiffonade Vegetables

Gently unravel the tightly-wound chiffonade, and it's ready to use.

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.

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1 Comment Post a Comment

nancita [+]

Great tips and so easy to follow. Now I will chiffonade to my heart's content.

Mon, 04/27/2009 - 9:59am Report Comment

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