How to Cut Leaves Into Chiffonade
Next thing we’re going to use is a -- we’re going to --chiffonade is a chiffonade, the way we’re going to cut some. So again, when a do chiffonade, we’re going for a leaf and only a chiffonade is -- for a little bit of sauce or something a little bit of salad.
Normally, your chiffonade with some simple as a spinach, as basil or an even some surreal so, again, with the chiffonade, we’re going to take the root off. I’ll put it to the side and I'm going to make a little roll up and take my spinach, a little half here. And I'm going to use a leaf and to fold into the leave and again, I'm just going to take this off here.
So, what I have now, I almost a little spinach cigar. And the reason we roll into the package is to ensure that it stays almost like tight little capsule, so it doesn’t run and go all over the place.
And then, when we’re doing the cutting, we get even dices. So again here with the chiffonade, the chiffonade is being very, very thin strands. Again, I want to make sure the chiffonade is nice, nice, nice and fine.
This should -- the knife has to be razor sharp and again, I'm using my fingers as my benchmark to see how thick or how thin it’s going to be. And with the chiffonade again, you want it to be nice and fine, because remember, this is basil all over it so a surreal or there's a spinach. You want to get that flavor, so you put in your mouth. You have this burst of flavor.
And again, it’s something that can be put in top of a salad or in top of the pizza. At the end, just too really give it some punch. And again, you can see with the chiffonade have flavors. You can actually do it finer if you wish.
But one thing you need to get is chef knife because when you do the chiffonade, the knife is blunt. It just pushes, squeezes all of the taste and flavor from the leaf onto the bowl and probably what we want to do is to make sure that we’re cutting some like this for a chiffonade that all the flavors is transferred to the actual food that we’re going to be serving.
So if you're making a pizza or a salad, this is going to be on top. And you didn’t want to see, sometimes you see Chefs when they're doing a lot of vegetables, and the knives are blunt. You see this big green spot with green spot we’re chopping in, chopping parsley. That’s a lot flavor. There's a lot of color. So again, we want to keep it nice.
And another thing is the next knife as sharp is nice and light. So we actually go to eat it is very possible. So again, this is what we call a chiffonade in the kitchen. Another fancy word could definitely very, very simple to do.
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