How to Chiffonade Vegetables
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.
Warehouse
Like this? Be the first! Please login or register to like this
1 Comment Post a Comment
I love doing a chiffonade of kale or collard greens, sauteeing them with olive oil and shallots and serving them as a delicious side.
1Post 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.