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Chiffonade

post #1 of 9
Thread Starter 

Good friends,

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

Trying to save some time....

post #2 of 9

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

post #3 of 9

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

post #4 of 9

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

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #5 of 9

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.

post #6 of 9

The only short cut on a chiffonade is sharp blade
 

post #7 of 9

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.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 9

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

post #9 of 9

How many people are you serving that you need to save time cutting leaves/herbs that usually take seconds? 

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