Chiffonade is a cutting technique used to create thin strips of herbs and vegetables, often for attractive presentation or to intensify flavor. Basil is a popular herb for chiffonade. Other cutting techniques include shredding, julienned, slicing, chopping, dicing, and mincing, with preferences based on cooking methods.
Chiffonade is a method of cutting the leaves of herbs and vegetables into thin strips. The technique is often used to create attractive contours. It’s also a popular way to release the aromatic oils into herbs to intensify the flavor.
The leaves for this cutting method must be large enough to stack and roll. Based on this criterion and its popularity in many dishes, basil is generally considered the most popular herb for chiffonade. The process calls for 5 to 10 basil leaves to be removed from the stem and stacked with the largest leaf at the bottom. Starting with the long side of the leaves, the stack should be rolled into a tight cylinder resembling a small cigar. Using a very sharp knife, the leaves are cut horizontally to create ribbons.
The chiffonade technique is also often used to cut leafy greens such as collards, kale, chard, spinach, and lettuce. The small strips can be used as part of the filling for egg rolls, as a side dish or as a fresh ingredient in salads. Some chiffonade instructions warn against cutting herbs or vegetables too thinly as this could dent the fibers and make them unappetizing and bitter in taste. Storage tips for prepared chiffonade in advance include frequently soaking the cut leaves in cold water to prevent discoloration.
Non-leafy greens that need to be cut into small, thin pieces are usually shredded or julienned, which also involves cutting them into thin strips, but without rolling them. Some sturdier cabbage varieties can be shredded and cut using the chiffonade technique. Shredding is also generally preferred for tough root vegetables such as potatoes, carrots, onions, turnips, and parsnips if these items are to be formed into patties for stir-frying or as salad dressings.
If root vegetables are to be stir-fried, they usually hold up better when julienned rather than shredded. Julienne greens resemble matches. They’re created using a kitchen slicer called a mandoline or by slicing vegetables thinly, stacking them, and cutting them into two- to three-inch stick pieces.
Other common cutting techniques for vegetables include slicing, chopping, dicing, and mincing. Recipes generally indicate which method is preferred. These preferences are usually based on the cooking method used. If a dish calls for slow cooking or braising, vegetables are typically cut into large chunks or slices so they don’t disintegrate during the cooking process. Conversely, if the recipe calls for sautéing, sautéing, or stirring the ingredients, the vegetables are typically chopped or diced to ensure they cook quickly and evenly.
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