Chiffonade
Chiffonade (French pronunciation: [ʃi.fɔ.nad]) is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.[1] This is accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.[2] The technique can also be applied to crepes or thin omelets to produce strips.
This technique is unsuited to small, narrow, or irregularly-shaped herb leaves such as parsley, thyme or rosemary due to there being less surface area for the knife to do a practical job.
"Chiffon" is French for "little rag" referring to the fabric-like strips that result from this technique.[3] To chiffonade simply means to turn into rag-like strips, as seen in the picture.
See also [edit]
References [edit]
- ^ "Chiffonade". Merriam-Webster. Retrieved 27 November 2012.
- ^ Escoffier, A. (1969). The Escoffier Cook Book; a Guide to the Fine Art of Cookery. New York: Crown. p. 90. ISBN 0517506629.
- ^ Online Etymology Dictionary. "Chiffon". Douglas Harper. Retrieved 27 November 2012.
External links [edit]
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