July 1

Knife Skills: How To Chiffonade

Cooking Basics, How To

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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!

Mrs. Dornberg

About the author

Cheryl Dornberg is the founder, CEO and operator of Mrs. Dornberg’s Culinary Experience in Highland, IN. She is a Culinary Nutrition Expert and Certified Instructor of the Academy of Culinary Nutrition and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.


Tags

Cooking Basics, Knife Skills, Open Content


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