Knife Skills: How to Make a Chiffonade Cut - CHOW Tip

Aida Mollenkamp shows how to chiffonade.

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TRANSCRIPT
Chiffonade means rags in French because as you can see, once you make the cut, that's exactly what these look like. It's most commonly used with sorrel, lettuce, and herbs, and it's primarily, it's functioned as a garnish. So let me show you how to make it. What you do is you take whatever it is that you're going to chiffonade and you stack it. If this were something that had a big rib or this kind of vein that runs along the back, then you would want to take it out. That would be like spinach or a lot of different kinds of lettuce. Anyway, you stack them and then you roll it kind of like a cylinder or cigar or whatever you want to say. And then we're just going to go ahead and cut all the way up the length of the chiffonade and it starts to look like rags, hence the name. So here you go. It's as simple as that. It's usually garnish because you can see it's really delicate and actually quite pretty.

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  Howto & Style

[boxdrinks]

Roll it like a spliff

[kiminokami]

If that is the way you want to say it.

[Svetlio Angelov]

Vegetables with veins? Oh my god you americans are so awful at cooking and knowing basic things.

[TuhdTheTroll]

wow, all this time I just called it "making long cut herbs". Now I know it's a fancy name for... rags.

[kukulikuku]

it would be nice to bang her from behind while she is cooking for you :D

[imabign00b]

(Y)