In French, “chiffonade” means “made of rags.”
Using proper knife techniques can enhance flavor.
Chopping herbs finely increases their surface area, releasing more flavor into your dish.
Credit: Kritsada Panichgul
You pronounce “chiffonade” likeshif-uh-nahdorshif-uh-neyd;both are acceptable.
Cutting an herb or greens into a chiffonade is attractive and helps release flavor.
The technique also makesquick work of chopping.
OurGrilled Eggplant Tartinesrecipe includes basil and is a delicious way to try your chiffonade cut skills.
The French technique is even found in some dessertsthisRaspberry-Peach Clafoutiincludes chiffonade-cut basil.
Try out the skill by adding herbs to family favorites likepizzaandpastato boost their flavor.
You’ve got all the knowledge to conquer this cut.
It’s easy to do, and thissimple techniquewill add a bright touch of color and flavor to recipes.
