What is Chiffonade? I came across this term and had to do a little research to see exactly what it was and how to do it. It is a cutting technique in which herbs or any other greens are cut into long, thin strips to note freshness or add color to any dish. So, here is a quick little how-to on the technique.
Step 1: Stack 2-3 leaves on top of each other.
Step 2: Roll Stack of leaves
Step 3: Make thin slices into roll of stacked leaves.
Step 4: Fluff chiffonade with fingertips
If you’re attempts at making hard boiled eggs have resulted in cracked shells, undercooked eggs or that horrible green-grey yolk effect, well here is a simple tip for you. With these simple steps, you’ll make the perfect hard-boiled egg every time.
What you will need:
- desired number of eggs
- saucepan with lid
- cold water
1. Place eggs in saucepan filled with cold water
- Place eggs in a single layer in saucepan. Water should cover tops of eggs by 1-2 inches of water.
2. Boil Water
- Bring water to a full boil. Once boiling, place lid on saucepan and remove from
burner. Allow saucepan to stand, covered for 12 minutes. ***make sure to set timer
3. Place Eggs in Cold Water
- Drain saucepan and place eggs in bowl filled with cold water. This helps stop the
cooking process. Allow to sit at least 10 minutes in cold water.
4. Crack and Peel Cooked Eggs
- Tap each egg a few times to crack shell. Then gently roll each egg on a hard work
surface to loosen shell. Peel each egg slowly, dunking in bowl of water to help
remove tiny bits of shell.
Need:distilled white vinegar
1/4 cup measuring device
Add fruit to bowl and swirl around with hand. Ensuring to coat all fruit.
Discard vinegar water and rinse fruit several times in fresh water. Place in fridge.
***Vinegar helps kill mold and bacteria on the surface of fruit; therefore making fruit last much longer. Happy Fruit Eating!!!!