Chiffonade

Discussion in 'Professional Chefs' started by fcp105, May 16, 2011.

  1. fcp105

    fcp105

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    Restaurant Manager
    Good friends,

    does anybody know any equipment (other than a knife...) that can chiffonade leaves?

    Trying to save some time....
     
  2. pcieluck

    pcieluck

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    Never tried with anything but a knife, but almost every professional kitchen has some sort of vegetable slicer or egg slicer, something like that...
     
  3. momandchef

    momandchef

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    I'm old school. I just use a sharp knife. For me, nothing is faster
     
  4. gunnar

    gunnar

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    I really can't imagine anything being better or faster then a good knife and sure hands...sorry
     
  5. resqdoc

    resqdoc

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    I would think anything other than a SHARP knife would just turn whatever it is you are trying to chiff. into mush. As soon as you cut the leaf, it begins to break down and oxidize. The duller the knife, the more damage you do to the structure of the leaf. If you were to use for instance a ravioli cutter, you may get the results...but honestly, the life of the product would be cut down dramatically.
     
  6. french dough

    french dough

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    The only short cut on a chiffonade is sharp blade
     
     
  7. chefedb

    chefedb

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    For cutting a chiffonade of lettuce, one is better off using a plastic knife as it will not rupture or discolor the lettuce leaves. For all other chiffonades as stated above a good sharp  knife will suffice.
     
  8. nicholas beebe

    nicholas beebe

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    A sharp knife. There's nothing that will give you a better product or that is faster.
     
     
  9. cookers

    cookers

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    Can't boil water
    How many people are you serving that you need to save time cutting leaves/herbs that usually take seconds?