Knife Skills: Chiffonade – Chefs Anne and Beau teach their recruits how to chiffonade basil.
Ribbon cut is the other name for chiffonade. Chiffonade is used for herbs like basil, to prevent the oils from letting out and to prevent the leaves from oxidizing and turning black.
The chiffonade cut is decorative and you can use the ribbons of basil and other greens to decorate and garnish a dish.
Flatten and place the basil leaves one on top of another, roll them up, and cut into tiny slices. Open up the lleaves to get the ribbons, which make a wonderful garnish for any plate!