Why is chiffonade done on a cutting board with a damp paper towel?

Question

See why using a damp towel under the board helps in chiffonade prep.

Answer 1

Chiffonade is done on a cutting board with a damp paper towel to prevent delicate herbs from bruising or sticking to the board, ensuring a cleaner cut and fresher flavor.

Detailed Explanation:

Chiffonade, a slicing technique used primarily for leafy herbs and vegetables, involves rolling the leaves tightly and then slicing them thinly into ribbons. The damp paper towel serves two crucial purposes. First, it provides a slightly cushioned surface, minimizing bruising of delicate herbs like basil or mint as they are rolled and cut. Bruising releases enzymes that can darken the leaves and diminish their flavor. Second, the moisture from the damp towel helps prevent the cut herbs from sticking to the cutting board. This is particularly important with herbs that have a slightly sticky surface. By preventing sticking, the chiffonade remains neat and the herbs retain their vibrant color and fresh aroma. The dampness also keeps the herbs hydrated, preventing them from drying out quickly after being cut.

Pro Tip:

Use a very sharp knife for chiffonade. A dull knife will tear the herbs instead of slicing them cleanly, leading to bruising and a less appealing appearance.