Easily slice big leafed herbs! – Do You Bake
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Easily slice big leafed herbs!


Cook like a chef! Easily slice big leafed herbs like basil and sage by stacking, rolling, and then slicing across into ribbons. This kind of cut is called chiffonade! The closer together the slices, the finer your ribbons will be. The cut edges will darken quickly, so use the chiffonade as soon as possible.


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