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Technique: Chiffonade

by on Apr.12, 2010, under Yummies

Who knew there was a wrong or right way to cut Basil? Professional chefs maybe, but not me. Basil is one of my favorite fresh herbs, but until recently I always just chopped it up into random pieces. After seeing this segment on Food Network’s Worst Cooks in America, I realized I wasn’t doing my herb or my dish any favors just hacking away.

Along with helping to preserve the precious oils that contain all of the actual flavor of the basil, this makes it just looks a heck of a lot nicer in your dish then a mix of random-sized bits and pieces. I have several recipes I will be sharing in the future that call for basil and I will be using this new-found technique to help improve the look and taste of each.

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