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] This 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.

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.

"Chiffonade" means little ribbons in French, referring to the little ribbons formed from finely cutting the leaves in this technique.

References[]

^ "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.

External links[]

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[m-w-1] "Chiffonade". Merriam-Webster. Retrieved 27 November 2012.

[escoffier-2] Escoffier, A. (1969). The Escoffier Cook Book; a Guide to the Fine Art of Cookery. New York: Crown. p. 90. ISBN 0517506629.

[1]

[2]

v t Food preparation
Mechanical	Kneading Purée Cutting Accordion cut Brunoise Butterflying Chiffonade Crinkle-cutting Dicing Julienning Mincing Creaming (food)
Chemical/biological	Brining Drying Fermenting Marinating Pickling Salting Smoking Souring Sprouting Sugaring
Thermal	Baking Barbecue Boiling Deep frying Flash freezing Frying Grilling Parboiling Roasting Rotisserie Sautéing Sous-vide Toasting

Chiffonade

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