Make Basil Chiffonade for Vegetable Soup

"Here we have a little advanced cooking technique we're going to do what we call a chiffonade or what you might just call a very thin slice okay. So we're going to use this basil as the garnish. So as you can see I've taken these basil leaves and I've laid them nice and neatly on top of each other and I'm just going to, with the sharp part of my knife, I'm just going to cut the tiniest slices possible and that's what we call a chiffonade and you'll see that, let me just show you how this works. See how this is nice, thin basil the broken ends, the cut ends are releasing this flavor. Everyone just have a little sprinkle of that. You can cut it up a little bit finer if you'd like. You just need a little bit. It's not a lot, but you can see how pretty that is, that thin slicing. It makes all the difference in the world, and you need a nice chef knife, sharp chef knife, to do that. Okay our garnish is ready. I'm just going to put it inside here and in our little ramiken and when our soup is ready we'll use it okay. Keep clicking."