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Knife Skill--Chiffonade |
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When translated literally from the French, "chiffonade" means "made of rags." In culinary terms it means finely cut strips or ribbons of leafy vegetables or herbs.
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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.
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Greens with large, loose leaves, such as chard, can be rolled up and sliced thinly.
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Smaller leaves, such as basil, can be stacked, then rolled and sliced across the vein.
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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.
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Instructor: Katherine Alford
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