The picture above shows one of the happiest moments in my life and a time I will never forget. It showed my first Chiffonade of basil. The first step to chiffonade any type of herb or leaf vegetable is you must stack your ingredient up. When stacked, you must then roll up your herb into the shape of a cigar roll. Once it’s rolled you must start to slice very thinly, so the end product results in almost a ribbon like shape. In the picture you can see the bottom part of my chiffonade is sliced thinly compared to the top where it’s sliced thicker. This is because the closer I got to the end of the basil the more scared I got that I would chop my finger off. Not only did I learn about how to chiffonade but I also learned how to cut the three different sizes of batons from potatoes, carrots, celery, and other vegetables. And from that baton I learned how to dice them into squares. Similarly, I learned the proper way to dice garlic and the appropriate way to cut using the “rocking motion.” So far I have learned a lot from culinary and I can’t wait to see what else there is in store. Blake, J
Post a Comment