The term “chiffonade” — which roughly translates to “made of rags” — is one of those bits of cooking lingo, like confit or sous-vide, that intimidates by its very sound. But in terms of actual ...
The term “chiffonade” — which roughly translates to “made of rags” — is one of those bits of cooking lingo, like confit or sous-vide, that intimidates by its very sound. But in terms of actual ...
Stay-Put Cooking is a frequent kitchen dispatch while you're stuck at home social distancing. Check out the archive for more tips and tricks. Probably best known as a hack for chopping fresh basil, ...
Chiffonade, the technique of cutting greens or herbs into very fine, long strips, is easy and is used in a wide variety of recipes. Cutting sturdy greens like chard or kale into chiffonade lets them ...
Our Wednesdays together during the month of March are dedicated to the letter “C.” Today, the French technique called “chiffonade,” and in weeks to come: “clarify,” “caramelize,” and “corning.” ...
The speediest way to level up your culinary game: Show off some mad knife skills! While gettin' fancy with your knives might sound complicated, it isn't as hard as it looks. In fact, some of the ...
When a recipe calls for a specific technique such as julienne or chiffonade, there’s a reason for it. You may need to chop vegetables in varying sizes so they cook in the same time, or cut them finely ...
If you cook at home, you probably do a lot of dicing, chopping and slicing (especially with veggies!). But have you ever wondered what the difference is between a large dice, a small dice, a julienne ...
This week, Food editor Judy Walker explains that chiffonade is a French cooking technique that involves cutting herbs or other foods into string-like pieces. Find out how to make your own chiffonade ...
Today’s rigatoni recipe calls for a chiffonade of basil garnish. The culinary term “chiffonade” describes a specific knife technique that is derived from the French word “chiffon,” meaning cloth or ...
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