How To Chiffonade
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Expand the description and view the text of the steps for this how-to video. Check out Howcast for other do-it-yourself videos from gchoi81 and more videos in the Cooking Basics category. You can contribute too! Create your own DIY guide at or produce your own Howcast spots with the Howcast Filmmakers Program at 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. Thanks for watching How To Chiffonade! If you enjoyed this video subscribe to the Howcast YouTube channel!
Added on May 12, 2012 by TeamTRN
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Time: 01:00 | Views: 1145 | Comments: 0
  chiffonade  cut  diy  do  essential  how-to  howcast  instructional  it  learn  skills  slice  tips  to  tutorial  vegetable  yourself 
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