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Chiffonade (French: [ʃi.fɔ.nad]) is a
slicing technique in
which leafy green vegetables such as spinach, sorrel, or
Swiss chard, or a flat-leaved herb...
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Chiffon (fabric), a type of
fabric Chiffon margarine, a
butter substitute Chiffonade, a
French term for the
cutting of
herbs or
leafy green vegetables into...
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remoulade is most
often served as a stand-alone
appetizer (usually on a
chiffonade of
iceberg lettuce). One
might also see
crawfish remoulade, but restaurants...
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garnishes include For soups:
Brunoise – one to
three mm
diced vegetables Chiffonade –
finely shredded lettuce or
sorrel stewed in
butter Croutes –
small pieces...
- 2 cm × 3 cm–5 cm), and is the
starting point for the fine
brunoise cut.
Chiffonade;
rolling leafy greens and
slicing the roll in
sections from 4–10mm in...
- hot or cold, and
states firmly that
cooks should "cut the
leaves into
chiffonade...do not purée the soup".
Ingredients in the
recipe from the 1971 Cent...
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variety of
cooking operations.
cheesemaking The
craft of
making cheese.
chiffonade To cut
leaves into long thin strips.
Chinese cooking techniques A set...
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temperature and
compose their dish
using three knife-cut techniques:
chiffonade, bâtonnet, and brunoise. The
chefs had to
produce the most
creative dish...
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Aioli In cook-off
Johnny Vegas Duck À L'Orange with
Fondant Potato and
Chiffonade of
Cavalo Nero Safe 2
Harry Judd
Chicken À La
Moutarde Pasta with Hazelnut...
- vegetable.
Shaving – the
process of
planing off thin
strips of an ingredient.
Chiffonade –
cutting an
ingredient into ribbons.
Kneading Milling Mixing – incorporating...
