Chiffonade
Chiffonade (Script error: No such module "IPA".) is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips.[1]
Method
The method of the chiffonade technique is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.[2]
The technique can also be applied to thin crepes or omelets to produce strips.[citation needed]
This technique is not suited to small, narrow, or irregularly shaped herb leaves such as coriander, parsley, thyme, or rosemary. It requires a consistent, flat surface area for the knife to accomplish the ribbons.[citation needed]
"Chiffonade" means little rags in the original French, which has come in English to refer to the little ribbons formed from finely cutting the leaves in this technique.[citation needed]
See also
References
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- ^ Page Module:Citation/CS1/styles.css has no content."Chiffonade". Merriam-Webster. Retrieved 2012-11-27.
- ^ Page Module:Citation/CS1/styles.css has no content.Escoffier, Auguste (1969) [1941]. The Escoffier Cook Book; a Guide to the Fine Art of Cookery. New York: Crown. p. 90. ISBN 978-0-517-50662-2.
Bibliography
External links
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