When chiffonading produce, what should you check for (e.g., remove woody stems)?

Question

Understand the importance of checking for stems before chiffonading herbs.

Answer 1

When chiffonading produce, check for and remove any tough or inedible parts like woody stems, thick ribs, or damaged leaves to ensure a pleasant texture and flavor.

Detailed Explanation:

Chiffonade is a cutting technique used to create thin ribbons of leafy greens or herbs. Before you begin, it's crucial to prepare your produce properly. This involves:

1. Washing and Drying: Thoroughly wash the leaves to remove any dirt or debris. Dry them completely, as wet leaves will be difficult to stack and cut cleanly.

2. Removing Woody Stems: Woody stems, like those found on kale or collard greens, are tough and unpleasant to eat. Cut them away close to where the leaves begin.

3. Removing Thick Ribs: For larger leaves like spinach or basil, consider removing the thick center rib, especially if it's particularly prominent. This will make the chiffonade more tender.

4. Inspecting for Damage: Discard any leaves that are bruised, wilted, or have signs of insect damage. Only use fresh, vibrant leaves for the best results.

Once you've prepped the produce, stack the leaves on top of each other, roll them tightly into a cylinder, and then slice thinly across the roll to create the chiffonade.

Pro Tip:

For delicate herbs like basil, avoid bruising the leaves by using a very sharp knife and a gentle touch. A dull knife will tear the leaves and release bitter compounds.