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Chiffonade Cut: 

 

Description & What Type of Cut:

The Chiffonade Cut is a main cut created with a knife, such as the chef’s knife. With this knife it is feasible to perform and execute this specific slice. The word Chiffonade means to nicely cut through specific types of vegetables.

What Types of Vegetables Used to Perform Cuts:

The vegetables or herbs mainly used to execute the Chiffonade Cuts are the leafy ones. For example, spinach is one of the most common vegetable used. Since the spinach is leafy, it is perfect and ideal to use for the Chiffonade Cut.

How to Properly Execute Cut: (Safely)

The Chiffonade Cut has to be done in a certain way in order to get the Chiffonade cut correctly. For example, if the spinach is about to be used to cut into the Chiffonade cut, then steps have to be taken. A few leaves of the spinach have to be taken at a time and placed one on top of another. Once that is done, the leaves should be rolled together into a tube shape. The excess stems may be cut off. Then in a forward motion cut, of close to 1/8 inches, begin to slice the spinach. Then it will be shredded into small circles and stripes. Thus, executing the Chiffonade cut correctly.

Why use the Cut:

Sometimes recipes call for different types of cuts to be implemented on the food. It really all depends on what you are dealing with in order to use the Chiffonade cut. It may be a soup, a dish, or a platter that needs it.

How and By Whom is it Used:

Many chef’s use this Chiffonade Cut to perform the slice and shredding cut. Many use it on spinach and parsley. By doing so, they may use these leafy vegetables cut in this way to decorate a dish. This can create art with food!