What ingredients should not be chiffonaded, and why (like basil stems)?

Question

Learn which stems or herbs to avoid chiffonading and why.

Answer 1

Woody or tough ingredients like rosemary needles, lemongrass stalks, and the stems of hearty greens such as kale should not be chiffonaded because they are difficult to cut thinly and their texture remains unpleasantly coarse even when finely sliced.

Detailed Explanation:

Chiffonade is a cutting technique used to create thin ribbons of leafy herbs or greens. The process involves stacking the leaves, rolling them tightly into a cylinder, and then slicing the cylinder perpendicular to the roll to produce delicate, thread-like strips. This technique works best with tender leaves that are easy to roll and slice, and that soften quickly when cooked or added to a dish.Ingredients that are unsuitable for chiffonading typically fall into a few categories:1. **Tough or Woody Stems:** The stems of herbs like rosemary, thyme, and even basil (especially if they are thick and mature) are too fibrous and tough to be effectively chiffonaded. Attempting to chiffonade them will result in uneven, splintered pieces that are unpleasant to eat.2. **Coarse Greens:** Hearty greens like kale, collard greens, or Swiss chard have tough stems and thick leaves. While the leaves themselves can be thinly sliced using other techniques, the stems are generally too tough for chiffonade.3. **Fibrous Vegetables:** Vegetables like lemongrass or ginger, while flavorful, have a fibrous texture that makes them unsuitable for chiffonading. Other cutting techniques, such as mincing or grating, are more appropriate for these ingredients.4. **Ingredients that Bruise Easily:** While not a textural issue, some delicate herbs like mint can bruise easily when handled excessively. While chiffonading mint is possible, it requires a very light touch and a very sharp knife to avoid damaging the leaves.In general, if an ingredient is difficult to roll tightly or slice cleanly into thin ribbons, it is not a good candidate for chiffonading.

Pro Tip:

If you accidentally chiffonade an ingredient that is slightly too tough, consider massaging the ribbons with a bit of olive oil and lemon juice to help soften them and make them more palatable. This works particularly well with slightly tougher greens.