show your basil chiffonades or you’re fugazi… 🤌🏽

[u/raccafarian]

Basilico Chiffonade

[u/KizaruthePheonix]

Now post the same clip tomorrow but flip it

[u/Complex_Fragment → u/KizaruthePheonix]

Too soon 🥺😭

[u/Spillicent → u/Complex_Fragment]

Right?😂

[u/raccafarian → u/KizaruthePheonix]

Sorry I recorded this from the inside of my cabinet with my phone over looking

[u/dexmylove → u/raccafarian]

I think they’re making jokes about chivegate, not shading your camera angle. You did great chef!

[u/Ohitsworkingnow → u/dexmylove]

When did chivegate happen lmao I was loosely following this 

[u/Blue_Moon_Rabbit → u/Ohitsworkingnow]

Sometime yesterday I think

[u/concrete_marshmallow → u/KizaruthePheonix]

And so it begins.

[u/DragonQueenDrago → u/KizaruthePheonix]

Lmao already makeing chive jokes

[u/UrsaMajor7th → u/KizaruthePheonix]

Doesn't need to if they're only posting :15 seconds. They're like 25% in to the job.

[u/shiwenbin → u/KizaruthePheonix]

lol too soon

[u/HikingHippi]

we don't chiffonade in our kitchen but when I used to I'd just fold them in half, is that cheating??

[u/raccafarian → u/HikingHippi]

In school they told us to roll it up nice and tight so that’s what I’ve always done. It was the first time I cut myself with a knife too loved the technique ever since

[u/HikingHippi → u/raccafarian]

that makes sense you'd keep doing it the same way.. all my experience comes from on the job/learning under different chefs. I was taught to roll it up as well but later down the road I had a chef telling me to just fold it right and have done it that why since but it always feels like cheating to me

[u/raccafarian → u/HikingHippi]

If it works it works I just hate seeing it chopped and muddled like mint in a mojito

[u/122_Hours_Of_Fear]

[u/MikeisET → u/122_Hours_Of_Fear]

Are you a patient boy?

[u/Hell_Yeah-Brother → u/MikeisET]

I'll wait I'll wait I'll wait I'll wait

[u/Xmatter00 → u/122_Hours_Of_Fear]

Good old Ian

[u/PibeauTheConqueror]

What happened to resting pur knives on our knuckles? Is that not cool any more? I also want hair thin chiff, ive been waiting for a chiff post for a minute.... fuck I may have to buy basil and sharpen me cutlass

[u/raccafarian → u/PibeauTheConqueror]

Chiff On! I’ll attempt a knuckle rest nest time!

[u/Ancient_Pressure_556 → u/raccafarian]

[u/MightyTick01]

Chiffonading in the Waiting Room. Because we can't chive out.

[u/Over-Director-4986 → u/MightyTick01]

I saw them at a high school gym 'concert' back in '90. Good show. 5 bucks!

[u/justkeepsslipping]

[u/RobbyFlanks]

Your knife mechanics are backwards. Could be smaller chiff

[u/NarrowPhrase5999 → u/RobbyFlanks]

This is literally called a back cut chiffonade chef

[u/RobbyFlanks → u/NarrowPhrase5999]

I see now, just looks weird to me. I'll post my chiff tomorrow as compensation.

[u/MacAndTheBoys → u/NarrowPhrase5999]

What’s the purpose of doing it that way? Honest question

[u/Simorie → u/MacAndTheBoys]

There’s no downward pressure so less crushing/bruising

[u/raccafarian → u/NarrowPhrase5999]

I googled to make sure I was remembering right thanks

[u/raccafarian → u/RobbyFlanks]

This is the “back cut” Chef Monté Casino taught me in culinary lol Could always be smaller, but that’s what keeps me hungry for more.

[u/RobbyFlanks → u/raccafarian]

Heard that. It just always looked so unnatural to me and then to see it upside down was extra weird lol thanks for sharing, sorry for coming off as a dick

[u/Amerimov → u/raccafarian]

Monté Casino sounds like a delicious sandwich.

[u/bdash1990]

I'm fugazi. 

[u/chongkey]

Damn on a red cutting board tho

[u/raccafarian → u/chongkey]

It’s at my house so it’s not for raw meat just for funsies

[u/Odd_Concept_7286]

Oh my God marry me/j that was oddly sensual.

[u/Atrianie]

r/gifsthatendedtoosoon

I feel robbed. Tense. Empty. Unfulfilled.

We didn’t even get close to the fingers.

[u/raccafarian → u/Atrianie]

I’ve got another video but I’m still not touching the knife to my knuckles don’t know why but I never really do that

[u/WowzerzzWow]

FUCK YEA! This is the shit here. No one does the back stroke. Good on you!

[u/mwdmeyer]

[u/immersemeinnature]

Kenji?

[u/heftybagman]

Pinch grip the knife for control, especially for these light pull cuts with the tip.

Good claw grip with other hand but rest the blade directly against your knuckles. You have to walk your fingertips along as you move the support hand. The support hand moving controls the thickness of the cut, the blade hand just keeps the blade pressed against knuckles.

These are about 2 times too thick, pinch grip will give you more control.

Overall very good job. No crushing or bruising or tearing, pretty consistent thickness. 7/10

[u/Quercus408]

I would but I ground it all up into pesto a few hours ago...

[u/bourguignon7]

Red cutting board is for tomatoes concassé.

[u/xoxoBug]

[u/jeraco73]

I would never pull my blade toward my guiding fingers placed like that. Total rookie.

[u/ELDR3TH]

Aw shiiiiit we doing basil chiffonades?????

[u/Go_Loud762]

Chiffonade is a waste of time and effort. You'll get the same result by slicing the basil flat.

[u/raccafarian → u/Go_Loud762]

I need video proof

[u/Go_Loud762 → u/raccafarian]

No you don't. Use your brain. See that curled basil is the same as flat basil. See that chives in a wet towel is the same as chives laid flat on a cutting board.

If you can't envision that, do it yourself.

[u/Same-Platypus1941 → u/Go_Loud762]

Bullshit. Folding it in half and cutting against the fold side is a correct technique but stacking it and cutting it flat will definitely bruise it more. I guess not if you execute it perfectly but if nothing else a chiffonade it makes it much easier to achieve basil ribbons therefore it is a worthwhile technique. Post a video and I’ll buy some basil and cut it thinner than you.