How To Chiffonade
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No, it's not some old-timey dance step. Or something draped over the lights in a brothel. Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons.
To complete this How-To you will need:
A chef's knife
A cutting board
A leafy vegetable or herb
Step 1: Wash vegetable
Wash the vegetable or herb, cutting off any stems that are still attached.
Step 2: Stack leaves
Stack a handful of leaves on top of each other.
Tip: If you're using basil, stack up about 8 leaves at a time; for leafy greens, stack about 3 leaves.
Step 3: Hold stack
Roll the stack up tightly and hold it horizontally on the board in front of you with one hand.
Step 4: Grasp knife
Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.
Step 5: Hold roll
Hold the roll with your non-knife-wielding hand close to the area you will cut.
Tip: Curl your fingers so that the tips are firmly planted on the roll and the knuckles point outward—in the food world, this is called the 'claw grip.'
Step 6: Slice on angle
Starting at one end, make thin slices with your knife at a 60-degree angle to the roll. Make the slices about 1/16 to 1/8 of an inch apart—creating very slender ribbons.
Tip: When cutting, be sure to keep your fingers tucked in from the blade and allow your knuckles to guide the blade across the roll.
Step 7: Add more greens
If you need more greens, stack, roll, and cut another handful of leaves until you have enough for your garnish.
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Added: 3750 days ago by
TeamTRN
Runtime: 01:00 |
Views: 1275 |
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