Starting today, each week I’m going to pass along some of my favourite kitchen tips, from chopping fresh herbs to removing the casing from sausage. Enjoy!
Chopping Leafy Fresh Herbs
When chopping leafy fresh herbs such as basil or sage, take all of the leaves and stack them together. Roll the leaves up tightly, as though rolling a cigar. Place on the cutting board and slice thinly. Chop up the slices to the size required. This technique is called chiffonade.