Have you ever seen a recipe where you need to "chiffonade" something, usually an herb, and not known how to chiffonade? I know I have! After seeing it many times, I finally decided to find out what all this chiffonade business is all about. Fortunately, it's just fancy talk for cutting into thin strips. Like most words of French origin, it sounds fancy. "Chiffon" is French for "little rag," and so, chiffonade means to cut into little rags. Now, go impress your friends with your new knowledge!
What are some fancy sounding techniques you found easier than expected?
How to Chiffonade
by CJ HuangMethods:
 |
1. Gather all materials. |
 |
2. Stack leaves into a pile. |
 |
3. Roll leaves into a log, and slice into thin strips. |
Shared with: Wonderful Wednesday, Wednesday Showcase, What's Cookin' Wednesday, Creative Ways, Thursday Favorite Things, Foodie FriDIY, Throwback Thursday, Pinworthy Projects, Bloggers' Pit Stop, Happiness is Homemade, Nifty Thrifty Sunday, Sustainable Sunday, What's for Dinner? Sunday, Over the Moon, Motivation Monday, Melt in Your Mouth Monday
Glad you did too, especially all I've learned from your tips. :)
ReplyDeleteHI,
ReplyDeleteI never heard of the word chiffonade.
Thanks for bringing your post to Blogger's Pit last week.
Janice, Pit Stop Crew
Gotta learn something new everyday, right? :)
DeleteThanks for stopping by!
ReplyDeleteI do know how to do this but yours are absolutely gorgeous! Thanks for sharing with us at Throwback Thursday!
ReplyDeleteMollie
Thanks for stopping by! :)
DeleteGreat instructions - really easy to follow! Thanks for sharing on the What's for Dinner Link up.
ReplyDeleteThanks! Hope you find it useful. :)
Delete