Chiffonade (French: [ʃi. fɔ. nad]) is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.
Step 2: Roll the Leaves
Take your stack of leaves and put them down on a cutting board. Then, working your way from the top down roll the leaves up tightly.
Introduction: How to Chiffonade
Chiffonade is a cutting technique that you can use to cut up any flat leafy food. It works great on things that you are going to eat fresh, like basil and lettuce and helps you cut uniform, curly, strips of food quickly and elegantly.
How to Cut Chiffonade
FAQ
What is a chiffonade cut perfect for?
What is the meaning of chiffonade in basic cutting?
What knife is used for chiffonade cut?
What is a chiffonade cut and size?
How to cut Chiffonade?
The basic steps for doing a chiffonade cut are simple to follow: Be sure to use firm leaves that are free of holes or dirt. The first step is to remove the stems. This part is fibrous, and you don’t want it in your dish. Use a sharp knife or your fingers to carefully cut or break away the leaves from the stalk. Then, layer the leaves.
How do you chop chiffonading leaves?
And when you have a lot of leaves to chop, chiffonading is a quick, easy way to get the job started without having bits flying all over the cutting board. 1. Stack 3 to 4 large leaves or 4 to 6 small leaves on top of each other on the cutting board. 2.
How do you make a chiffonade?
Roll the stack of leaves into a tight cylinder, like a cigar. Using a sharp knife, slice the cylinder crosswise into thin strips, creating beautiful ribbons of greens. Remember to use a gentle, rocking motion with your knife to ensure clean, even cuts. Take your time and focus on maintaining a consistent thickness throughout the chiffonade.
What can you cut with a chiffonade knife?
You can use the chiffonade knife technique to cut many things other than basil. Here are some examples, but you can basically do it to anything that you can stack, roll, and slice! Other broad-leaf herbs, such as mint (like on this dessert pizza) or sage (like on this roasted butternut squash ).