Knife Skills: How to Chiffonade Herbs
Learn the art of chiffonade to elegantly slice herbs into thin ribbons, perfect for garnishing dishes.
Notes
Always use a sharp knife for clean cuts and handle herbs gently to maintain their vibrant color and texture.
Steps
- 1 Stack several leaves of herbs like basil or mint on top of each other.
- 2 Roll the stacked leaves tightly into a cigar shape from the stem end.
- 3 Using a sharp knife, slice the rolled leaves into thin ribbons.
- 4 Unroll the slices to reveal beautifully cut herb ribbons.
- 5 Gather the ribbons and gently toss to ensure even pieces.
- 6 Use immediately as a garnish or mix into salads and dishes.
- 7 Practice with different herbs to master the technique.
Ingredients to explore
Almond Milk
Almond milk is a plant-based milk alternative made from ground almonds and water. Originating from traditional recipes in medieval Europe and the Middle East, it has gained widespread popularity in modern times as a dairy-free option. Almond milk has a subtly nutty flavor with a mild sweetness, and its aroma is reminiscent of fresh almonds. Its texture is smooth and creamy, though typically lighter than dairy milk. In cooking, almond milk behaves well in both savory and sweet applications, though it does not brown or caramelize like dairy milk. It is often used in cereals, smoothies, and baking, where its delicate flavor complements rather than overpowers other ingredients.
Almond Extract
A fragrant, golden elixir that captures the essence of freshly ground almonds, almond extract is a pantry staple that brings a rich, nutty aroma to your culinary creations.
Recipes to try
Spicy Peanut Chicken Noodle Bowls
Creamy peanut sauce clings to tender chicken and chewy noodles in a vibrant, fiery bowl that's comfort food on steroids.
Sesame Chicken Fried Rice with Veggies
Savory fried rice packed with tender chicken, colorful veggies, and toasted sesame seeds for an irresistible nutty crunch.