Herbs Preparation
Whole herbs & spices are usually reduced to smaller bits, unless used as a garnish
Chiffonnade: French word meaning “to crumple”; first, roll up the leaves into a loose cigar shape, lay on a cutting board, draw the knife crosswise of the roll at about 1/ ” intervals; use for basil, 4 spinach, and other leafy ingredients that will be used as a colorful garnish; great first step for chopping or mincing
Chop: Leafy herbs may be cut into small bits with a sharp knife; chiffonnade first, then chop or mince; used for parsley, basil, sage, tarragon, and oregano
Flake: Dried herbs slightly larger than ground and smaller than chopped
Grate: Especially popular for whole nutmeg, ginger, and allspice; use specially designed “spice grater” or finest holes on a combination grater
Grind: Accomplished using a mortar and pestle or electric coffee grinder (don’t use same grinder for coffee); place herbs or spices in bowl and grind to desired consistency; used for reducing cloves, cinnamon sticks, rosemary
Mince: Cut into smaller bits than chopped, but larger than ground; used for garlic, onion, parsley, shallots
Skin garlic with ease
Strip: Remove small leaves from stems (rosemary, thyme, tarragon); hold sprig of herb in one hand; with the fingers of the other hand pressed against the stem, pull leaves off the stem outward to the tip of the sprig; do this over a piece of wax paper and pour them into a bowl or jar
