How does chiffonade differ when done with kitchen shears (snipping rather than slicing)?

Question

Explore how chiffonade differs when done using kitchen shears instead of slicing.

Answer 1

Chiffonade with kitchen shears creates a more rustic, less uniform cut compared to slicing, resulting in shorter, slightly bruised ribbons that release more flavor quickly.

Detailed Explanation:

The traditional chiffonade technique involves rolling leafy greens (like basil or mint) tightly and then slicing them thinly crosswise to create delicate ribbons. Using kitchen shears offers a different approach. Instead of rolling and slicing, you stack the leaves and snip them into thin strips. This method is faster but produces a less refined result. The snipping action tends to bruise the leaves slightly more than a clean slice, which can lead to a quicker release of aromatic oils and a more intense flavor initially. However, the cut is less uniform, and the ribbons are generally shorter. The choice between slicing and snipping depends on the desired presentation and flavor profile. Slicing is preferred for elegant dishes where appearance matters, while snipping is suitable for dishes where a burst of flavor is desired and visual perfection is less critical.

Pro Tip:

If using kitchen shears, use sharp, clean shears to minimize bruising and browning of the herbs. Dull shears will crush the leaves, releasing bitter compounds and affecting the overall flavor.