Chef at 10:01, 12 April 2015

2015-04-12T10:01:11Z

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|title=Chiffonade: Cooking Wiki
|titlemode=replace
|keywords=#chiffonade #herbs #cookingmethods #basil #spinach
|hashtagrev=12032020
|description=Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips
}}


[[Image:Chiffonade.jpg|thumb|300px|right|A demonstration of the chiffonade technique, using sage leaves]]

'''Chiffonade''' is a cooking technique in which [[herbs]] or leafy green vegetables (such as [[spinach]] and [[basil]]) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

The term comes from the French language. It means "made of rags" referring to the fabric like strips that result in this technique.
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<code 'hashtagrev:12032020'>[[Special:Search/chiffonade|#chiffonade]] [[Special:Search/herbs|#herbs]] [[Special:Search/cookingmethods|#cookingmethods]] [[Special:Search/basil|#basil]] [[Special:Search/spinach|#spinach]]
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Chiffonade - Revision history

Chef at 10:01, 12 April 2015