The Whole30 by Melissa Hartwig

Author:Melissa Hartwig
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780544633117
Publisher: Houghton Mifflin Harcourt
Published: 2015-04-02T16:00:00+00:00

Knife Cuts

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Chiffonade (Ribbon Cut)

The French word chiffonade means “little ribbons,” referring to leafy greens like spinach, lettuce, kale, and herbs like basil that have been cut into long, thin strips.

To chiffonade, stack your greens or herbs from large (on the bottom) to small (on top) and roll into a cigar shape. Then, cut thin slices perpendicular to the roll to make ribbons.

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Dice

To dice means to cut food into small blocks of a specific size. Dicing creates evenly sized pieces so they’ll all cook at the same rate. You’ll see three sizes mentioned here: large dice (1-inch cubes), medium (or unspecified) dice (½-inch cubes), and small (or fine) dice (¼-inch cubes).

To dice, slice the vegetable into rectangular strips that are ¼ inch thick (small dice), ½ inch thick (medium), or 1 inch thick (large). Line the strips up together and cut across at the same size to create cubes. Don’t bust out the ruler here—it’s less important that your dice are exactly the right size, and more important that all your cubes are similarly shaped.

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