Every new cook I train tries to chiffonade basil the wrong way

They take that big pile of leaves and roll it up tight like a cigar, but then they slice it and get bruised, blackened edges. I learned from a French chef in Chicago back in 2004 that you only want a loose roll, just enough to hold the leaves together, and use a really sharp knife. Why does it matter? Because those dark edges ruin the look of a fresh pesto or caprese salad, and they turn bitter fast. Has anyone else noticed this trend, or am I just yelling at clouds here?

2 comments

2 Comments

oliver_fisher13d ago

My buddy tried the tight roll method at a nice spot in Portland and ended up with this sad pile of green mush, the chef made him start over with fresh basil right in front of everyone.

troy_palmer7612d ago

More places should do this honestly. Public shame is the only thing that gets people to stop watching YouTube tutorials and actually learn proper knife skills.