In the Kitchen – What’s a Chiffonade?

Chiffonade. It sounds light and frothy; like one of Ginger Rogers’ swirly gowns. The kind she wore when she danced with Fred Astaire.
But it’s not.

Or at least it’s not when it comes to cooking.

Chiffonade (shihf-fon-AHD) is a French culinary term. Derived from chiffe or rag, it can be used as both a verb and noun:

Verb: to finely slice herbs or leafy vegetables.

Noun: finely sliced or shredded herbs or leafy vegetables.

The easy how-to: stack herb leaves or greens, roll them into a nice fat cigar and slice thin or very thin.

What do you do with it? Throw a chiffonade into soups and stews, add it to a sauté or stir-fry or use it as a garnish. In a dish or on, ribbons of herbs will add color and lovely fresh flavor to your next meal.

Happy cooking and bon appétit!

More Tips, Tricks & Tools

What’s your favorite herb? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012


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