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CHIFFONADE

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CHIFFONADE

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This French culinary term is used to describe a specific cutting technique for green thin leaf vegetables and large leaf herbs.

The end result or “chiffonade” is very finely shredded strips of vegetables, lettuces or herbs such as spinach, sorrel, Belgium endive, radicchio and basil; or any other similarly green thin leaves.

Typically the individual leaves are stacked neatly on top of each other and then rolled tightly. Then the chiffonade is achieved by cutting across the tightly rolled vegetables or herbs, yielding long thin shreds or strips.

Chiffonade can be cut from thin ribbons to very fine shreds depending on its usage.

Chiffonade can be sautéed in butter and moistened with stock or milk to form an aromatic bed on which to poach fish or poultry.

Chiffonade needs to be cut very thinly if added raw to a soup or a sauce as a flavoring garnish where it is meant to instantly wilt and release its flavor. Similarly when used to top a herb salad.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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CHICKEN WITH WINTER HERBS AND KALAMATA OLIVES
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CHICKEN WITH WINTER HERBS AND KALAMATA OLIVES

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