July 1

Knife Skills: How To Chiffonade

Cooking Basics, How To


Nearly EVERYONE loves fresh basil!! Whether made into a pesto or just sprinkled over fresh-made bruschetta, its flavor can’t be beat! In order to get the best flavor and avoid bruising, always use a sharp knife and chiffonade the leaves. You might be asking, Chiffon-what?

Chiffonade is a classic knife cut used for large-leaved herbs like basil, mint, and sage, and leafy greens such as spinach, kale, and Swiss chard. This quick video will show you how! Happy Chopping! Enjoy!


Cooking Basics, Knife Skills, Open Content

You may also like

Cooking Class: Pan Seared Spice Rubbed Tilapia

Focus on Nutrients, Not Calories

Leave a Reply

Your email address will not be published. Required fields are marked

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Become a Mrs. Dornberg's Insider

Subscribe For Tips, Tricks, Specials & So Much More!

Right click and some other actions have been disabled.