Sunday, January 25, 2009

Knife Skills: Chiffonade



Chiffonade is a useful cut, makes great garnishes and is a good way to chop greens like chard and collards quickly.

3 comments:

Anonymous said...

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Thanks

onno david said...

Just found your blog today it's wonderful. i saw your video from youtube. Good information in your blog, it's a nice one. I also love my cleaver! We bought it at a restaurant supply store for $10 just for opening the young Thai coconuts — but I find it’s now the knife I grab the most. I bent the blades of 2 of my ‘good’ knives (a chef and a santoku – bleh!) trying to open those coconuts… now I know better. Thanks for your videos.

Expatriate Chef said...

Glad you found them helpful. Once used a dive knife to open a coconut ... still have the scar, but the knife is okay. :)