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Chiffonade cut

-Chiffonade cut is a french technique that you cut herbs and vegetables that are leafy.

- The chiffonade cut, cuts the vegetables into long little strips that appear ribbon like.

- The end product of the chiffonade cut is normally used for presentation.

- There is no specific knife used for this cut but it is recommended to use the sharpest one available to you.

- For this cut you can cut vegetables like basil and spinach.

-When going to start a chiffonade cut the first thing that you do is stack all the leaves together.

-Make sure that the leaves are all flat, there is no really specific limit to how many you stack.

-You can stack however many feels right to do.

- Once your leaves are rolled up the next thing to do is cut the stems off.

- Keep the rolled leaves together tightly, start cutting the roled leaves into long strips.

-You can use the claw to protect yourself from getting cut.

-When using this technique the closer you cut the finer and smaller your chiffonade cut will be.

-  A sharp knife is key to a good final product for the chiffonade cut.

- If you use a dull knife it will crush the leaves and the cut will not be a clean one.

- When you use a dull knife for cutting basil all the juices leak out.

-When you have your herbs cut by the chiffonade cut, use them extremely soon the edges will start to brown.

- Using the chiffonade cut helps reduce the time to cook the vegetables.

- You can make the cuts as thin or thick as you want there isn't a specific thickness.

- Herbs that have an odd shape are just made for the chiffonade cut.

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