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Chopping and Slicing Fresh Herbs

Cutting fresh herbs opens up their flavor and allow the oils to integrate more fully with other ingredients

Sarah Breckenridge; videography by Gary Junken and Mike Dobsevage
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This video demonstration by Fine Cooking‘s test kitchen manager, Julissa Roberts, demonstrates some basic techniques for finely chopping fresh herbs while preserving their color and bright appearance.It’s not difficult, but there is a certain amount of technique involved when preparing fresh herbs for a recipe. Coarsely chopped, they maintain their flavor and individuality, but some garnishes and sauces frequently require them to be finely chopped. For a visual presentation you also may want them sliced or chiffonade.

This video demonstration by Fine Cooking‘s test kitchen manager, Julissa Roberts, shows some basic knife skills to practice and gives a few tips for cutting fresh herbs.


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