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:
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
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