Chiffonade Basil |

Oh, Chiffonade!

Posted on Posted in Culinary Science

Chiffonade Basil |

Yup, it’s my newest non-swear.  Also, it’s a method of slicing leaves of pretty much anything, usually basil.  It’s really simple and makes you look like a 5-star chef.

  • Stack the leaves on top of each other (I stack them largest to smallest).
  • Roll up.
  • Slice across the roll to form thin strips.
  • Sprinkle on anything to make it look and taste better.  Literally.  Chicken, ice cream, your little brother, anything.

There you have it, a chiffonade!