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How to Chiffonade Basil

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Published on Aug 4, 2011

How to Chiffonade Basil - as part of the expert series by GeoBeats.

Hi, I am Oron Franco from The Private Chef, NYC, and today I am going to show you how to chiffonade some basil. Now when you get your basil from the grocery store, usually people will take it and put it in the fridge. But basil really does not like the cold, and the best way to keep basil is just take the stems and put them in a little jar like this and fill it up with water. As you can see, here is some basil that actually started growing some roots, and you can actually use this for a month, even longer, and you will always have a few fresh basil leaves to pick.

Now we are going to take the biggest leaf we can find and we are going to put them on the cutting board and stack them one on top of the other. Now this kind of cut is usually used for a garnish, so you can use it for a caprese salad, or actually garnish any kind of plate you want to use basil on. So we are going to take the basil, I am going to kind of roll it into a little pinwheel, and take our knife, and a very very thin slice. And there you have it, chiffonade basil.

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