Issue 1, Vol. 1, 2004
How to
Chiffonade
Basil
Stack basil leaves one on top of another, all with stem end at one side.
Starting at the stem end, tightly roll up leaves like you were rolling up a cigarette or a poster.
While holding tightly rolled leaves with one hand, slice the roll as thinly as possible using your sharpest knife..
The result should be finely sliced slivers of basil. Don't cut the basil to soon before serving or it will brown.
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