Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.
Chiffonade
Origin: French
A technique in which leafy green vegetables or herbs are cut into long, thin strips, usually by stacking the leaves, rolling them tightly, then cutting across the roll with a sharp knife, producing fine ribbons.
Chiffonade
A technique for cutting food into strips. Basil is an example of how to accomplish this technique. Stack four or five leaves on top of each other. Roll the leaves into a tight cylinder.
Chiffonade:
A very fine julienne of vegetables usually associated with leafy herbs, lettuces, or greens. Literally translated from French, the term means 'made of rags'.
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CHIFFONADE
To slice into very thin strips or shreds. Literally translated from French, the term means "made of rags".
What is Chiffonade?
by the Editors of Easy Home Cooking Magazine
Cite This! ...
Chiffonade - A method of finely slicing herbs by rolling the leaves into tight cylinders before chopping
Court Bouillon - A stock used in classical French cooking to add flavour when poaching fish or seafood ...
To 'chiffonade' means to shred very finely - this technique works well with lettuces, cabbages or herbs.
-Cut the lettuce in half.
Chiffonade: A chiffonade is a bunch of thin strips or shreds. To create a chiffonade of herbs, roll up larger leaves, such as basil, and cut across the roll.
Chiffonade
Vegetables cut in thin strips or shreds.
Chimichurri
A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
chiffonade
Thin strips of vegetables(i.e. lettuce or sorrel) lightly sauteed or used raw to garnish soups.
chimichanga ...
Chiffonade - Herbs or salad leaves that have been rolled and very finely chopped.
Clouter - Clouter an onion mieans to stick cloves in it.
Chiffonade - Shredded vegetables
Chimichurri - A mixture of olive oil, vinegar, parsley, onion and garlic
Chipotle - A dried and smoked hot jalapeno pepper ...
Chiffonade - finely cut vegetable strips used to garnish soups, raw, or simmered in butter. Lettuce and sorrel often are used in this manner.
Chiffonade - Finely shredded vegetables, usually herbs, most often to be used as a garnish.
Chiffonade
Thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups
Chilli ...
Chiffonade
Finely shredded or chopped vegetables used in soups or salad dressings
Chop ...
Chiffonade - The fine ribbons obtained when several leafy vegetables or herbs are tightly rolled into a cigar shape and cut across into 1/16 -to 1/8-inch wide shreds.
Chiffonade
Thin strips of dark green lettuce or herbs such as basil used to garnish soups. Toss strips so they become intertwined, then place a small "heap" onto a bowl of soup.
Chili/Chiles ...
Chiffonade - A French culinary term for a cut of thin strips. Various leafy herbs and lettuce are prepared in this fashion.
Chine - A culinary term referring to the backbone of an animal and its addition or removal from cuts of meat.
Chiffonade - [French] a very fine julienne of vegetables usually associated with leafy herbs, lettuces, or greens.
chiffonade (shihf-uh-NAHD) - (1) This is a French word, which comes from the word "chiffon" which means, "rag". In culinary terms, a chiffonade describes a way of cutting herbs and lettuces into thin strips or shreds, which look a bit like rags.
Chiffonade:
To slice an herb or leafy vegetable into thin ribbons. This is easy to accomplish by stacking then rolling the leaves and slicing.
Chiffonade: ...
Chiffonade
Lettuces, sorrel, basil leaves and other leafy vegetables cut into julienne strips.
Chinoise ...
Chiffonade: Leafy vegetables or herbs cut into fine shreds; often used as a garnish.
What is Chiffonade? Chiffonade is a culinary arts knife technique for cutting herbs like basil into fine strips. It's done by ... Read the definition of Chiffonade.
Chili Powder ...
Chiffonade Coarsely shredded lettuce, spinach or other salad vegetable. Traditionally sautéed in butter and used as a garnish for soups.
Chine A French term indicating the removal of the spine from a cut of meat.
chiffonade: "like rags," knife cut for herbs and vegetables, very fine narrow shreds
Choron: sauce made by coloring Hollandaise or Bèarnaise with pureed tomato
chou: cabbage (e.g.
A chiffonade of fresh leaves can perk up Asian soups, and frequently flowering buds that show particular pungency are used to impart impressively strong herbal character.
Add two chiffonaded sage leaves and one cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan cheese.
Stack the spinach leaves and roll them up (lengthwise). Cut the roll into ¼ inch strips (chiffonade). Add the chiffonade spinach to the pan. Add peas, mint and potato water.
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Corn kernels that are roasted, steamed in a horno, then dried; they are not treated with lime; may be cooked for hours to serve as a vegetable, or ground into harinella, which may be used interchangeably with Masa Harina®. Chiffonade ...
 See also: Vegetables, Vegetable, Cooking, Cream, Garnish
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