Filed Under (Carol's Pantry, Features and Tips) by Carol on 11-05-2008


The French translation of chiffonade literally means “made of rags”. Although the name chiffonade conjures up thoughts of a fancy French dessert like a chiffon cake or something, in the culinary world, chiffonade is simply a term for slicing herbs into very thin strips. This technique is particularly useful in introducing basil into any number of pasta, salads and egg recipes. The “how-to” is very simple:

Step One: Gather Basil From Your Garden

Step Two: Stack the Basil Leaves In One Bunch

Step Three: Roll Basil Leaves Together Tightly Like a Cigar

Step Four: Slice the Basil Into Thin Strips

Step Five: Presto! – You’ve Made A Chiffonade






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