Work basil chiffonade without bruising
Perform chiffonade by preparing flat leaves, rolling them, and slicing crosswise with a sharp knife.
Create basil chiffonade for soup garnish that stays ribbon-like and bright. Dry leaves -> stack -> roll -> crosswise slice -> use immediately Chopping loose wet basil repeatedly bruises the leaves and creates clumps instead of ribbons. Dry Pat the basil leaves dry before stacking. Dry leaves grip each other and the board better, so the roll does not slide under the knife. Stack Place similar flat leaves in a neat stack, largest leaves on the outside if sizes vary. A stack turns many loose leaves into one controlled object. Roll Roll the stack snugly into a small cylinder without…
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