Learn why raw basil chiffonade is added at the end for tomato-based dishes.
1 Answer
Basil is typically chiffonaded and added raw to tomato dishes after cooking to preserve its delicate flavor and vibrant color, which can be diminished by heat.
Detailed Explanation:
Chiffonade is a cutting technique used to create thin ribbons of leafy greens, like basil. Basil contains volatile aromatic compounds that are responsible for its characteristic flavor and fragrance. These compounds are sensitive to heat and can evaporate or degrade when cooked, resulting in a loss of flavor intensity. Additionally, the vibrant green color of basil can turn dull and brownish when exposed to prolonged heat. By adding chiffonaded basil raw after the tomato dish is cooked, you ensure that the basil retains its fresh, bright flavor and visually appealing color, enhancing the overall sensory experience of the dish. The residual heat of the dish will gently wilt the basil, releasing its aroma without sacrificing its essential qualities.
Pro Tip:
To prevent basil from browning after chiffonading, gently toss it with a small amount of olive oil. The oil acts as a barrier, slowing down oxidation and helping the basil retain its vibrant green color for a longer period.