Description

Learn from accredited chefs how to chiffonade cut with a kitchen knife safely.

Transcript

How to Chiffonade Cut with a Kitchen Knife Chef Anne: Does anybody know what this is? Female: Basil. Chef Anne: Basil, right. It’s a lovely herb. Now, if I just put this down here and I just chop it up anyway, what would happen to that? Does anybody know? Female: You would little the -- the sugar out, the chlorophyll? Chef Anne: The oil is out and it would turn black and it would get really ugly. So we do a very fancy knife cut on a basil called chiffonade. Chef Beau: Chiffonade cut is sexy. It’s going to make your food look good and people are going to want to eat it. Another term for this cut is also called ribbon cut. Marque: When you gut the herb is to look like ribbons, little shreds. Chef Beau: If you want to make a nice chiffonade, you take this basil and you line your leaves up like this, okay? You see I have three or four little leaves? Chef Anne: And then, we do the very pretty basil roll up. Roll it up. Chef Beau: Now, you just make little tiny slices in that basil. Watch your fingers because this is close, okay? Chef Anne: We’d slice, slice, slice, slice, slice. And so then, you do the basil, unroll up and look at what you have. Chef Beau: And you get these beautiful little ribbon cuts that’ll make a nice little garnish for any plate.