Definition: Chiffonade
By Sid • Mar 20th, 2008 • Category: French Food, PostsChiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.
The term comes from the French language. It means "made of rags" referring to the fabric-like strips that result in this technique.
Content: Wikipedia
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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