Chiffonade

From Wikipedia, the free encyclopedia

Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

The term comes from the French language. It means "made of rags" referring to the fabric-like strips that result in this technique.

[edit] How to chiffonade

• To chiffonade a cabbage for coleslaw, cut a cleaned, washed head into quarters, remove the hard core, then thinly slice the quarters across the grain.
• Greens with large, loose leaves, such as chard, can be rolled up and sliced thinly.
• Smaller leaves, such as basil, can be stacked, then rolled and sliced across the vein.
• For leaves with a central woody stem, such as kaffir lime leaves, roll from tip to stem, slice parallel to the vein and discard the woody stem.

[edit] External links

• Chiffonade