Irritable Bowel Syndrome Message Boards | Re: What is basil chiffonade...

Basil Chiffonade :
Start with a fresh bunch of basil with good-sized crisp, shiny green leaves. Wash the herb if there is any grit at all and then pat dry with a terry or paper towel. Completely remove the leaves from the stems. Take 8 or so leaves and pile 1 leaf on top of another, the largest leaf on the bottom. Roll the leaf wad into a tight roll, starting from side to side. With a very sharp knife, carefully slice the leaf wad into 1/16- to 1/8-inch pieces, as if you were cutting a jelly roll. The result is a pile of basil "strips" which add wonderful flavor, texture, and color to your sauces. Basil chiffonade can be used whenever a recipe calls for fresh basil and is particularly good in tomato sauces served over pastas.

Basil chiffonade should be used when it is prepared. The basil will tend to turn brown if held for more than an hour or 2.

Cracked Pepper : is just whole peppercorns in a pepper mill that you turn and crack "grind" over your food.

--------------------
www.facebook.com/shell.marr

www.myspace.com/shellmarr

Print Remind Me Notify Moderator