Name That Technique: Chiffonade!
Hello All,
Any chef will tell you that when it comes to chopping and dicing fresh ingredients, there IS a right and wrong way to do it! If you’ve got a fridge full of herbs and leafy green vegetables, this is the lesson for you!
French for “made of rags,” the chiffonade technique can be mastered in minutes, and results in thin layers that look so amazing and polished for your favorite dish. Here’s how you can learn to chiffonade in 3 easy steps:
Photos courtesy of VeganYumYum,The Pioneer Woman,Local Foods
- Remove the stems, stack the leaves from largest to smallest, and roll the leaves lengthwise.
- Use a sharp knife to cut the leaves widthwise.
- Once you cut the entire roll, separate the leaves with your fingers.
Want to give this easy technique a whirl? Chiffonade the red cabbage the next time you try BARBIEQ’S recipe for SAVORY GARLIC TILAPIA TACOS!
Dice, slice, sliver or chop? The list is long when it comes to different ways you can cut your veggies, so we want to know: Which do you prefer?
a. Dice
b. Slice
c. Chiffonade
D. Chop
E. Something Totally Different!
Category
RWoP
32 comments
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It all depends on the recipe and the vegetable! I use them all, but lately I have mostly sliced and roasted my veggies. YUM! -
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I too use all four almost on a daily basis as I cook every night but the French in me chiffonade a lot of my greens and fresh herbs! -
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I like to chiffonade when I use fresh basil, but use scissors to cut instead of a knife. It causes less bruising on the herbs and still works quickly! -
I think it really depends on the vegetable and what I'm going to do with it. I love using the Chiffonade method on herbs, and I use all all the other methods depending on the recipe:) -
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Chop, Slice, Chop - although I will try Chiffonade soon. As for chopped - tomatoes are purrfect for this technique!!! -
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a. Dice
I DO DICE WHEN I WANT IT DICEY HEHE.
b. Slice
I DO SLICE WHEN I WANT SLICES. HEHE
c. Chiffonade
I DO CHIFFONADE WHEN I WANT FANCY CHIFF. HEHE
D. Chop
I WANT CHOP WHEN I CHOP IT TO BOP IT. HEHE -
I chiffonade all the time - I do this mostly with basil, kale and chard. I have been doing that for years, but never knew that fancy name! Anything else, I tend to just chop up roughly, unless I want something really small - then I mince!! :-) -
I love to use a mandolin for consistently sized slices of veggies but I always have to be careful and use the finger guard! -
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Those tacos look great-I'm with the others, depends on what I'm making. I really love to slice veggies and have them on a sandwich, wrap or tortilla. Nothing like messy little chunks falling out! -
I usually chop because I have a vegetable chopper that chops everything the same size and we love it
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I've done them all as well. It really does depend upon what you are making. I prefer to use all of those techniques versus a food processor. I love practicing my knife skills. -
I have done all of these. It depends on really what the recipe calls for and what the kids are in the mood for. Sometimes I mix it up.
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