Thursday, June 25, 2009

(The Basics) Chiffonade

I understand that all of us come from different backgrounds and
I use Kitchen Language or technical terms that maybe not everyone is familiar
with so I have composed this series of posts to show what I am saying. That way
I don't have to reference Wikipedia when I use culinary language.

Chiffonade is a cutting technique that is used for leafy vegetables or herbs such as Spinach or in these pictures Mint. Using this technique they are cut into long strips. To do this usually the leaves are stacked, then rolled tightly like a cigar then cut into long fine strips with a sharp knife.

"Chiffon" is the French term for "Rag" which refers to the rag like strips that are produced by this technique.

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