I recently learned, in the course of my daily reading, that I like to chiffonade. I have liked it for years--I just didn't know that was the term for it. Chiffonade.
Oooh, la, la! I like the cutting technique all the more now that I know its fancy name.
I don't really know why I started cutting my leafy green things like that. I don't remember seeing someone else do it. I don't remember reading about it. It just seemed natural to me. It was an easy way to get finely cut greens, especially when dealing with an absolute abundance coming out of the garden. It works for tiny basil leaves to jumbo Swiss chard leaves bigger than my head. Its a great cutting technique. It just made sense to me.
How to Chiffonade
Make a stack of greens, somewhere between three and a dozen leaves.
Roll the stack of leaves into a tube.
Slice up the tube crosswise, like cutting a carrot, with a kitchen knife.
Voila! Finely shredded leafy greens.
For an even smaller shred sometimes I slice up the tube as above and then make one more cut lengthwise down the whole thing.
Its the only way to chop greens, if you ask me. :)
That's how I cut leafy greens! I had no idea it had a fancy name either! Now I know!
ReplyDeleteWell, you're such a wiz in the kitchen I am not surprised at all! The fancy name does make it even better though, right?!
DeleteI also used to do it, before I knew what it was called. It's just the sensible way!
ReplyDeleteYes! Its so efficient and I like how finely the greens are sliced!
DeleteI love that word as well! I learned it from the "Cooking Channel"
ReplyDeleteMamma S.
Aha! Matt still talks about all he learned watching cooking shows. I never have done that.
DeleteLOVE when the practical thing that we figure out in the course of our work turns out to be A Thing. Pat yourself on the back for being smart!
ReplyDeleteRight?! How satisfying!
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