Saturday, October 30, 2010

Randomly Chopping Basil

Dear random friends (whoever you may be), 

This is unrelated to anything but it's a useful cooking tip. 

To mince fresh basil easily: 

Stack the leaves, starting with the largest one. 

Roll like a cigar. 

Mince from end to end.  This is also known as chiffonade.  


Mrs H
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