Was recently at a cooking demonstration, where one of the guests asked what a chiffonade was. As soon as she asked, almost everyone else nodded and was also wondering as they had heard the term before. I quickly explained the cutting process for a chiffonade and many knew it once they saw it, or have done it often but just did not know the official term for it. So for any others out there curious here is the definition along with a pic depicting it
The French term "Chiffinade" means "made of rags". In cooking, it is a technique for slicing herbs and leafy vegetables into long thin strips.
To chiffonade something, stack and roll a small pile of leaves and then slice or snip them into thin ribbons.
See pic below.
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