Chiffonade

Chiffonade [cut] of basil

Chiffonade (French: [ʃi.fɔ.nad]) 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

• Brunoise
• Julienning

References

1. "Chiffonade". Merriam-Webster. Retrieved 2012-11-27.
2. 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

• Chiffonade
• Article describing chiffonade of omelet to add to soup