Chifonada is a method of cutting the leaves of herbs and vegetables into thin strips. The technique is often used to create eye-catching garnishes. It is also a popular way of releasing aromatic oils from herbs to enhance flavor.
Basil is one of the most popular herbs for chiffon.
Sheets for this cutting method must be large enough to be stacked and rolled. Based on this criteria, in addition to its popularity in many dishes, basil is generally considered the most popular herb for chiffonade. The process requires five to ten basil leaves to be removed from the stem and stacked with the largest leaf on the bottom. Starting with the long side of the leaves, the stack should be rolled into a tight cylinder that resembles a small cigar. Using a very sharp knife, the leaves are cut horizontally to create ribbons.
Kale is often cut using the chiffonade technique.
The chiffonade technique is also often used to cut leafy greens like cabbage, kale, Swiss chard, spinach, and lettuce. The small strips can be used as a filling for egg rolls, as a side dish, or as an ingredient in fresh salads. Some chiffonade instructions caution against cutting herbs or vegetables too finely, as this can damage the fibers and make them unpalatable and bitter tasting. Storage suggestions for cheesecloth prepared ahead of time often include submerging the cut leaves in cold water to prevent discoloration.
The chiffonade technique is often used with Swiss chard.
Leafless vegetables that need to be cut into small, fine pieces are often shredded or julienned, which also involves cutting them into thin strips, but not rolling them. Some tougher varieties of cabbage can be shredded and also cut using the chiffonade technique. Shredding is also often preferred for tough roots such as potatoes, carrots, onions, turnips, and parsnips if these items are to be made into patties for frying or as salad dressing.
If the tubers are fried, they will generally keep better julienned than grated. Julienne vegetables resemble matchsticks. They are created by using a kitchen cutter called a mandolin or by thinly slicing the vegetables, stacking them and cutting them into about two or three inch pieces.
Other common cutting techniques for vegetables include slicing, dicing, slicing, and dicing. Recipes often indicate which method is preferred. These preferences are generally based on the cooking method used. If a dish requires slow cooking or sautéing, vegetables are usually cut into large chunks or sliced so they don’t fall apart during the cooking process. On the other hand, if the recipe calls for sautéing, frying, or pan-frying the ingredients, the vegetables are usually chopped or diced to ensure they cook quickly and evenly.