Why are chiffonade cuts often preferred for fresh basil on a pizza or soup?

Question

Find out why chiffonade basil is ideal for garnishing hot foods like soups or pizzas.

Answer 1

Chiffonade cuts of basil are preferred because they release more aroma and flavor compared to chopping, and their delicate ribbons prevent the basil from bruising or wilting quickly on hot dishes.

Detailed Explanation:

The chiffonade cut, which means 'made of rags' in French, involves rolling the basil leaves tightly and then slicing them thinly crosswise. This method offers several advantages when using fresh basil as a garnish:

1. Enhanced Flavor Release: Rolling and slicing the leaves breaks down more cell walls than simply chopping. This releases a greater amount of the basil's volatile oils, resulting in a more intense and fragrant flavor.

2. Preventing Bruising: Chopping basil can often bruise the leaves, leading to discoloration and a bitter taste. The chiffonade technique minimizes bruising by using a sharp knife and a rolling motion.

3. Aesthetic Appeal: The thin ribbons of basil created by the chiffonade cut add an elegant and visually appealing touch to dishes like pizza and soup.

4. Reduced Wilting: The thin strips of basil are less likely to wilt quickly when placed on hot surfaces like pizza or soup compared to whole leaves or coarsely chopped basil.

Pro Tip:

To prevent your basil from browning after cutting, chiffonade it just before serving and gently toss it with a little olive oil. The oil acts as a barrier against oxidation, helping to preserve the basil's vibrant green color.