Jan 14, 2018
143 Views
0 0

The Chef’s Academy: Knife skills – chiffonade

Written by

http://thechefsacademy.com The Chef's Academy is a culinary school with locations in Indiana and North Carolina. In this video Chef T. takes you through the chiffonade cut.

From Wikipedia: The Chiffonade (French pronunciation: ​[ʃi.fɔ.nad]) is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.[1] This is accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.[2] The technique can also be applied to crepes or thin omelets to produce strips.

This technique is unsuited to small, narrow, or irregularly-shaped herb leaves such as parsley, thyme or rosemary due to there being less surface area for the knife to do a practical job.

"Chiffon" is French for "little rag" referring to the fabric-like strips that result from this technique.[3] To chiffonade simply means to turn into rag-like strips.

Article Tags:
· · · · · · · · · · · ·
Article Categories:
The Chef's Academy

Leave a Comment

Your email address will not be published. Required fields are marked *