2007-01-16 06:30:03 · 7 answers · asked by playstshun2576 1 in Food & Drink ➔ Cooking & Recipes
A chiffonade is the same in basil or anything else. Roll up the basil leaves into a tight cigar shape and hold firmly together with your non-cutting hand. With your cutting hand, very thinly slice with even motions as though making carrot rounds. You will be rewarded with an even shred, a chiffonade.
2007-01-16 06:35:09 · answer #1 · answered by Chef Noah 3 · 0⤊ 2⤋
First dont roll the basil leaves, please. That will only cause the basil to turn that awful black color sooner. Stack the leaves together and using your knife cut as thin as possible starting on the outside edge going towards the tip of the leaf.
2007-01-16 16:25:17 · answer #2 · answered by ynotfehc 3 · 0⤊ 1⤋
Stack the basil then roll long ways... cut thin slices of the basil... when unrolled it looks like long strings of confetti
2007-01-16 06:35:12 · answer #3 · answered by dani77356 4 · 3⤊ 1⤋
what u do is roll the basil buy the buch and cut thin slices and then you have a chiffanade in stead of a bunch of messed up basil
2007-01-16 06:35:32 · answer #4 · answered by shabo 4 · 1⤊ 2⤋
Everyone is correct, though the reason you want to roll and cut length wise is because basil can and will brown on you (quicker) if you cut it width wise.
2007-01-16 06:52:45 · answer #5 · answered by yblur 5 · 0⤊ 3⤋
All of these answers are correct but you need a really sharp blade and if you are using a serrated knife, go slowly or you will tear the leaves rather than slice them. Cheers!
2007-01-16 06:41:00 · answer #6 · answered by NadiaJ 2 · 1⤊ 2⤋
This explains it step by step in a video
http://www.cooking.com/techniques/vidtech.asp?id=40
2007-01-16 07:12:44 · answer #7 · answered by scrappykins 7 · 0⤊ 1⤋