The Chiffonade Knife Cut is a slicing technique that creates thin, gorgeous herby ribbons. It's often used for herbs like basil, mint and sage, but it works great on greens like kale, lettuce and spinach, too.
This knife cut is simple yet effective. It’s perfect for adding a touch of elegance to any dish. So, next time you’re looking to glam up your meal, give the chiffonade knife cut a try!
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What is Chiffonade?
Chiffonade is of French origin and means to cut into ribbons; it is a slicing technique where leafy green vegetables and herbs, such as spinach, lettuce, basil, sorrel, etc., are cut into long, thin strips.
How to Cut Chiffonade
- Wash and dry your basil, then strip the leaves from the stems.
- Stack the leaves on top of each other.
- Gently roll the leaves into a cigar.
- Hold them tightly into shape, then use a sharp knife to slice them into thin ribbons.
Where to Use Chiffonade
As mentioned, chiffonade is ideal for leafy green vegetables and large leafy herbs. Try it on…
- Herbs – basil, sage, mint, sorrel, kaffir lime leaves
- Leafy Green Veggies – spinach, lettuce, kale, silverbeet, chard, collard greens,
- Asian Veggies – bok choy, pak choy, choy sum, Gai Lan, wombok/Napa cabbage.
What Can I Use My Chiffonades For?
Herb Chiffonades are great as a garnish and can be used in salads, grilled meats, pasta, pizza, curries, stews, pies, tarts and pretty much anything else you can think of!
A prettier way to cut your next kale, lettuce or leafy veg salad.
Or try it with your Asian veg for less cooking time in your next stir fry.
What Is the Best Knife to Use to Cut Chiffonade?
Use this technique with either a chef’s knife or with a Santoku knife, as these styles of knife offer greater control and let you slice with cleaner, fewer cuts.
What Is the Difference Between Julienne and Chiffonade?
- The Julienne cut is used to cut sturdy vegetables, such as carrots, cucumber, zucchini, beets, etc., into small matchsticks.
- The Chiffonade cut is used to finely shred leafy greens into ribbons.