@thestrongcook: How to Chiffonade & Brunoise 🔪🔪 ft. @tumblerusa #tumblerpartner #knifesharpener I’ve been loving my new Tumbler Pro knife sharpening set. Get yours via the link in my bio, using code THESTRONGCOOK for up to 25% off. FULL INSTRUCTIONS BELOW ⬇️ CHIFFONADE: 👉 Why it’s important: - Chiffonade is the perfect knife cut for larger, leafier herbs. Mint, basil and flat-leaf parsley are great examples of herbs that lend themselves well to chiffonade. - The technique works well because it ensures each leaf is lined up to be cut evenly, and saves you time vs. chopping clusters of leaves randomly. When done properly, each piece is only cut once, which results in less bruising of your herbs overall. - A nice chiffonade results in a fluffy pile of herbs that is easy to pinch and sprinkle into a dish. For those working in restaurants especially, this is a great feeling! 👉 How to do it: 1) Pick the leaves off the herb you are using, being sure to remove any wilted or damaged leaves, as well as any stems. 2) Make stacks of 5-8 leaves, and roll the leaves tightly onto themselves. Have your knife pressed against the knuckle of your middle finger, and your other fingers tucked behind (holding the herbs). Let your middle finger guide your knife as it moves across the herbs, slicing in a consistent rocking motion. You want your slices to be thin and even. BRUNOISE: 👉 Why it’s important: - Brunoise gives you a uniform, systematic way to cut vegetables. Because each piece is the same size and shape, it will cook evenly. - Brunoise is small enough that it can almost melt away into a sauce, offering a ton of flavour to a dish, without altering its texture. - Brunoise is satisfying and beautiful to look at! Even if you’re not cooking your vegetables, a nice brunoise can add a great visual element to whatever you’re cooking. 👉 How to do it: (NOTE: This technique is primarily for larger root vegetables.) 1) Peel your vegetables, and set aside the peels for stock or compost. 2) Square off your vegetables as best you can, and cut the vegetables into 2" x 3" blocks. This will make your cuts more manageable. 3) From here, cut your "blocks" into thin sheets. A classic brunoise is supposed to be about 1/8" (3mm), so that’s the thickness you’re aiming for. You’ll then cut each "sheet”, into equally thick batons, and finally, cut each baton into small, equal-sized cubes. This is your brunoise! If needed, you can use a mandolin when cutting your sheets/batons to ensure consistency. #brunoise #chiffonade #knifeskills

Ben Maxwell

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Region: CA

Thursday 11 June 2026 18:40:15 GMT