Learn best practices for washing and drying herbs before chiffonading them.
1 Answer
The best practice for cleaning herbs before chiffonading is to gently wash them in cold water, thoroughly dry them using a salad spinner or by patting them dry with paper towels, and then remove any damaged or discolored leaves.
Detailed Explanation:
Chiffonade is a technique where herbs are cut into thin ribbons. To prepare herbs for this delicate cut, cleanliness is crucial. Start by filling a bowl with cold water. Submerge the herbs in the water and gently swish them around to dislodge any dirt or debris. Lift the herbs out of the water, leaving the sediment behind. Repeat this process if necessary until the water remains clear.Once the herbs are clean, it's essential to dry them thoroughly. Excess moisture will make the chiffonade cut difficult and result in bruised herbs. A salad spinner is ideal for this purpose. If you don't have a salad spinner, gently pat the herbs dry with paper towels. Ensure all surfaces of the leaves are dry.Finally, before chiffonading, inspect the herbs and remove any damaged, wilted, or discolored leaves. These leaves will detract from the appearance and flavor of your dish.
Pro Tip:
Wash herbs right before you plan to use them. Washing them too far in advance can cause them to wilt, even if stored properly. If you must wash them ahead of time, store them loosely wrapped in a damp paper towel inside a plastic bag in the refrigerator.