What is the chiffonade?
Chifonade is a method of cutting leaves of herbs and vegetables into thin strips. The technique is often used to create attractive ornaments. It is also a popular way to release aromatic oils in herbs to strengthen taste.
Sheets for this cutting method must be large enough to stack and role. Based on this criterion and its popularity in many meals, Basil is generally considered to be the most popular herb for the chiffon. The process requires that five to 10 basil leaves be removed from the stem and the largest leaf on the bottom is stacked. Starting with the long side of the leaves, the tank must be converted into a tight cylinder reminiscent of a small cigar. Using a very sharp knife, the leaves are cut horizontally to form ribbons. Small strips can be used as part of the egg roles, such as ornaments or Jakočerstvé salad ingredients. Some of the instructions for the chiffonade warn against cutting herbs or vegetables too thin as it can bruise the fibers and make them unattractive and bitter oTasty. Storage designs for chiffonade prepared in advance often include immersion of cut leaves in cold water to prevent color.
non -curative vegetables that need to be reduced to small, thin pieces are generally shredded or Julienned, which also includes cutting into thin strips, but without rolling. Some varieties of cabbage can be shredded and also cut by the chiffonade technique. Shredding is also usually preferred for hard root vegetables, such as potatoes, carrots, onions, turnip and pastin, if these items are to be created for frying or as salad dressing.
If the root vegetables are to be fried, it usually lasts better if Juliend instead of shredded.Julienne vegetables resembled matches. They are formed using a kitchen slicer called mandolin or cutting vegetables on thin slices, stacking and cutting to pieces about two to threeThumb bars.
Other common vegetable cutting techniques include slicing, chopping, dicing and ground. Recipes generally instruct which method is preferred. These preferences are usually based on the cooking method used. If the bowl requires slow cooking or stewing, vegetables usually cut into large pieces or slices so that they do not fall apart during the cooking process. Conversely, if the recipe is instructed to roast, fry or mix the ingredients, vegetables are usually ground or sliced to make sure it cooks quickly and evenly.