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59:, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. The technique can also be applied to thin
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89:"Chiffonade" means little ribbons in French, referring to the little ribbons formed from finely cutting the leaves in this technique.
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The
Escoffier Cook Book; a Guide to the Fine Art of Cookery
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article about preparation methods for food and drink is a
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Article describing chiffonade of omelet to add to soup
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16:Slicing technique for leafy green vegetables
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39:) is a slicing technique in which
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55:, or a flat-leaved herb like
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490:. You can help Knowledge by
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145:Escoffier, A. (1969).
41:leafy green vegetables
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547:Culinary terminology
23:Chiffonade of basil
308:Chemical/biological
67:to produce strips.
36:[ʃi.fɔ.nad]
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272:Butterflying
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128:. Retrieved
124:"Chiffonade"
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69:
27:
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411:Deep frying
130:27 November
53:Swiss chard
531:Categories
441:Rotisserie
431:Parboiling
340:Marinating
335:Fermenting
292:Julienning
277:Chiffonade
225:Mechanical
174:Chiffonade
156:0517506629
110:References
104:Julienning
28:Chiffonade
451:Sous-vide
406:Confiting
370:Sprouting
355:Seasoning
72:coriander
456:Toasting
446:Sautéing
436:Roasting
426:Grilling
396:Barbecue
375:Sugaring
345:Pickling
267:Brunoise
242:Kneading
232:Creaming
99:Brunoise
93:See also
84:rosemary
43:such as
484:cooking
401:Boiling
384:Thermal
365:Souring
360:Smoking
350:Salting
320:Brining
297:Mincing
257:Cutting
237:Juicing
76:parsley
65:omelets
45:spinach
32:French:
421:Frying
391:Baking
330:Drying
325:Curing
287:Dicing
153:
61:crepes
49:sorrel
482:This
315:Aging
252:Purée
247:Paste
82:, or
80:thyme
57:basil
51:, or
488:stub
151:ISBN
132:2012
63:or
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519:e
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30:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
