Chiffonade…fancy for slivers!

 

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There are times where you look at a garnish and think, “wow, that looks pretty…must be hard to do”.  This technique is probably one of them!
Chiffonade, which is french for “slivered”, is a term that lends itself to many things in the culinary world, but the most popular is basil….especially when using lettuce leaf basil (the name for the broad-leafed variety).
This is the first of many tips that I will be posting on my site…tricks to help you navigate your way through the kitchen with ease!

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Take the basil leaves off of the stem and wash is cold water quickly. Place them on a clean tea towel and blot with a paper towel
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Pile the leaves on top of each other….
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and roll it up like a cigar.
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Start slicing, with a back and forth motion, until you come to the end (remember to tuck your fingers in…will show you in another post)…my thumb is definitely not in the right position but I was actually not cutting during this photo – the knife was resting on something while I took the picture with my other hand 🙂
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and, voila!
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