How to chiffonade leafy vegetables

174 views
Resources and description

TTranslated by volunteer Ailie McCorkindale

Sikana is an NGO from Paris, France that wants to revolutionise education and make practical skills available to all, for free.
We make videos on a whole host of topics which are translated by a community of volunteer translators via our custom-built translation platform The Factory.

To join our translation efforts, please sign up at: https://factory.sikana.tv



-

Loading comments ...

The techniques shown in this video are easy to replicate if you have intermediate cooking skills.

Preparation: 15 minutes

In this video, you are going to learn how to chiffonade leaves of raw vegetables, in other words to cut them into long thin slices/strips.

This makes them easier to eat or to cook.

Follow the steps shown, and you will quickly master this technique.

In this demonstration, we have used spinach, but feel free to replace it with any leafy vegetable of your choice.

You will also need a chopping board and a chef's knife with a curved blade.

It is important that your knife is well sharpened to chop the leaves without crushing them.

Before starting, we removed the stems and the larger veins of the spinach, then we washed it.

First step: Stack several leaves of the same size on top of each other.

Second step: Roll up the pile of leaves.

Third step: Chop the roll of leaves finely.

You now know how to chiffonade leafy vegetables!

Download
En poursuivant votre navigation sur ce site, vous acceptez l'utilisation de cookies pour vous proposer des services adaptés à vos centre d'intérêts. En savoir + OK