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My husband does that with his collards before cooking them.
Very nice
You just made me hungry!!! 😂
🔥🔥🔥🔥🔥🔥
Wow this was useless
🌱🌿thanks!🍃🍃🍃
The reason I do not like rachel ray is her purposeful keeping of proper terms from her viewers. I noticed it first on a chiffonade of basil; then I saw her do it repeatedly. Thank you, for respecting your audience enough to teach them correctly!🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🤗🤗🤗💋💋🇺🇸🌸
For an even easier chiffonade, I use my kitchen shears to cut the basil into ribbons, no knife or cutting board required!
You can also just thinly slice a huge flat stack of basil leaves, it will stay brighter green since the rolling can leave it with extra bruises. While this is a pretty low effort video, the truth is that garnishing dishes IS low effort, but also SO impactful! My zero-work technique is to set aside a tablespoon or so of a few ingredients that will stand out and just sprinkle on top, for pasta with tomato sauce, that's basil! For Pad Thai, that's cilantro and red pepper flakes! You can extrapolate this strategy to almost any dish you make, including topping things like muffins and cakes during the last portion of baking!