How do you chiffonade if the leaf is too large to roll in one piece (cut in half first)?

Question

Discover how to handle oversized leaves by halving them before chiffonading.

Answer 1

To chiffonade large leaves, stack them, cut the stack in half lengthwise, then tightly roll the halves together before slicing thinly. This creates delicate ribbons.

Detailed Explanation:

Chiffonade is a cutting technique used to create thin ribbons of leafy greens or herbs. When dealing with leaves that are too large to roll comfortably, such as large basil leaves or collard greens, the following steps will help you achieve a perfect chiffonade:

1. Stack the Leaves: Begin by stacking the leaves on top of each other. Remove any thick stems if necessary.

2. Halve the Stack: Using a sharp knife, carefully cut the entire stack of leaves in half lengthwise. This makes the leaves more manageable for rolling.

3. Roll Tightly: Take the halved stack and tightly roll it lengthwise, similar to rolling a cigar. The tighter the roll, the finer the chiffonade will be.

4. Slice Thinly: With the roll secure, use a sharp knife to slice the roll crosswise into thin ribbons. Aim for consistent cuts to ensure even cooking or presentation.

5. Separate the Ribbons: Gently separate the ribbons with your fingers to prevent them from sticking together. This will give you a light and airy chiffonade.

Pro Tip:

To prevent bruising the leaves, ensure your knife is very sharp. A dull knife will tear the leaves, resulting in a less appealing chiffonade and potential discoloration.