Musings on food and life from Beth Bader, the co-author of The Cleaner Plate Club. Ingredients: original recipes, food policy insights, parenting fun, and a dash of humor.
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...
Hi,
HAve you looked at any VideOJug videos. They offer better quality than YouTube videos. Take a look at www.videojug.com
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.
3 comments:
Hi,
HAve you looked at any VideOJug videos. They offer better quality than YouTube videos. Take a look at www.videojug.com
Thanks
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.
Glad you found them helpful. Once used a dive knife to open a coconut ... still have the scar, but the knife is okay. :)
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