Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun Herbs or vegetables cut into thin strips or shreds, often sprinkled onto a dish as a garnish.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A culinary preparation of herbs or leafy vegetables cut into long, thin ribbons.

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[French, from chiffonner, to rumple, crumple, from chiffon, rag, scrap of cloth; see chiffon.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

French

Examples

  • A knife technique called chiffonade works perfectly here.

    The City Cook

  • I wanted thin strips of basil, so I used a cutting technique called chiffonade, where you cut the herbs into thin strips.

    Archive 2008-09-01

  • I wanted thin strips of basil, so I used a cutting technique called chiffonade, where you cut the herbs into thin strips.

    Garden Cucumber Salad Recipe with Tuna and Sweet Basil

  • To make the basil butter, wash and dry the basil leaves, roll them up, and cut them into fine shreds called chiffonade with a sharp knife.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

  • To make the basil butter, wash and dry the basil leaves, roll them up, and cut them into fine shreds called chiffonade with a sharp knife.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

  • To make the basil butter, wash and dry the basil leaves, roll them up, and cut them into fine shreds called chiffonade with a sharp knife.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

  • To chop them by hand, you are going to make what is called a chiffonade then dice the leave

    The Seminal :: Independent Media And Politics

  • Stack leaves of your fresh herb of choice, roll them into a cigar shape, and sliver them as thinly as possible: "chiffonade" it is called , I think.

    Forever Amber: Versatile Apple Jelly

  • Stack leaves of your fresh herb of choice, roll them into a cigar shape, and sliver them as thinly as possible: "chiffonade" it is called , I think.

    Jamming

  • Stack leaves of your fresh herb of choice, roll them into a cigar shape, and sliver them as thinly as possible: "chiffonade" it is called , I think.

    Toast:

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