Chiffonade is a technique for cutting herbs and green leafy vegetables into long, thin strips. Here’s how to crunch, including a video!
chiffonade is a technique for cutting herbs and green leafy vegetables into long thin strips. You may have seen basil, spinach or mint cut this way. He makes beautiful thin ribbons to garnish a dish. want to know how How to make a chiffonade in a few simple steps: and we made a video for you too!
Video: how to crumple
How to crumple
how to crumple Using the chiffonade technique, you can cut herbs and green leafy vegetables into thin strips. Here are the basic steps for Chiffonade:
- Place all the leaves in a pile with the stems pointing in the same direction.
- Roll the leaves to the end of the stem.
- With a firm grip on your chef’s knife, slice the roll crosswise into thin strips.
When we started cooking we had no idea how to hold a knife properly let alone the first idea why Chiffonade! But as we learned more, we started using this technique in many of our recipes, especially those with fresh, leafy herbs like basil, mint, and sage.
Recipes for practicing chiffonade
Here are some recipes to help you practice your chiffonade cutting technique!
More knife skills
We have a whole series to help you learn knife skills, including videos! Here are some of our favorite articles about knife skills:
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Chiffonade is a technique for cutting herbs and green leafy vegetables into long, thin strips. Here’s how to crunch, including a video!
materials
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Herbs or green leafy vegetables
instructions
- Stack the leaves so that the stems are pointing in the same direction.
- Roll the leaves to the end of the stem.
- With a firm grip on your chef’s knife, slice the roll crosswise into thin strips.
