When a recipe calls for a chiffonade of an herb what they're asking for are thinly shredded leaves of that herb. Usually done with Basil, it can be used on a variety of foods.
First you take whatever herb you want to chiffonade (in this case Kaffir Lime Leaves)...
Read On...
...and you stack leaves with the largest ones on the bottom...
...roll them up like a cigar...
...then start cutting thin strips...
...and voila! Chiffonade!
You would usually do this when you don't want to bruise your herbs. Works great for basil on a caprese salad or if you want to slice up some green leafy vegetables like chard for sauteeing.
1 comments: until now.
That's what my mom does when she sautes Collard Greens. Obviously, her strips are bigger, but she follows the same procedure.
Post a Comment