16: Chiffonade Animation Video
Transcript:
Technique: Chiffonade
Leafy vegetables and fresh herbs are often prepared using the Chiffonade technique. Chiffonade cut greens are used as an ingredient or as a garnish.
Before you begin this technique, wash the vegetables or herbs and pat dry.
Use a chef’s knife to remove any stems or damaged parts of leaves.
Next, stack about six to eight leaves on top of each other.
Then, roll the leaves lengthwise and hold the roll in place with your guiding hand.
Position your guiding hand on the roll so your fingertips are curled under and your thumb and pinkie finger are behind the curled fingers grasping the roll.
Holding the chef’s knife in your dominant hand, begin cutting across the roll making thin slices.
Unroll the cuts to reveal the chiffonade.