Weekend Home Chef
Every chef should know how to chiffonade, since the appearance of a meal is as essential as its taste when preparing fine cuisine. “Chiffonade” is a French word for “made of rags,” and is a popular cooking technique in which herbs or leafy green vegetables are sliced into long thin strips, which are used to garnish and flavor dishes. When you chiffonade, it is essential that you have a very sharp knife to avoid tearing or damaging the leaves. You may also need to practice a few times before you achieve the perfect chiffonade.
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