"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 03-24-2009, 12:34 PM   #11
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,861
Lettuce in a restaurant like that is generally shredded in a machine. You can do it with a food processor.

Or with a knife as weveryone else has said.

Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 03-28-2009, 04:51 PM   #12
Senior Cook
Join Date: Jan 2008
Posts: 337
Originally Posted by aaartnaz View Post

i wanted to know how this cut of lettuce is done? i mean the lettuce is thin sort of like noodles. i'd think a knife wouldn't be precise enough to cut lettuce that small. thanks.

Hi Aaartnaz,

It is known as a "chiffonade".

Wash the lettuce and remove any ribs. Allow to dry or use a salad spinner.

Cut the leaves into 5-7 cms/2-3 inches strips in width and cut finely with a knife. A good sharp knife will make an excellent chiffonade for use in Seafood Cocktail a la Gordon Ramsey or Marco Pierre White!!!!!


archiduc is offline   Reply With Quote
Old 03-29-2009, 09:30 AM   #13
Assistant Cook
Join Date: Nov 2008
Location: Upstate New York
Posts: 21
If you are not going to use your shredded lettuce right away it will turn brown due to a reaction with the metal knife or metal food processor blade. There are two ways I know of to get around the browning issue. The first way is to treat it with an antioxidant. This can be either crushed Vitamin C tablets (ascorbic acid) or a commercially prepared product such as "Fruit Fresh." Both are dissolved in water, then you soak the shredded lettuce a few minutes and drain.

The other way to avoid lettuce browning is to shred it with a lettuce knife. These are made of plastic so there is no chemical reaction with the lettuce. You can buy a lettuce knife on Ebay. They are also available at Target.

One last thing. You can revive browned lettuce almost to a fresh state simply by soaking it in plain water. It won't completely remove all the brown but it does a respectable job.

Good luck.

CookinNow is offline   Reply With Quote
Old 03-29-2009, 10:15 AM   #14
Certified Cake Maniac
LPBeier's Avatar
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,193
If you have a mandolin you can use that too on the thinnest setting. I have a small commercial meat slicer that I use if I am wanting quantity for an event, but I usually do as the others mentioned and take a long sharp knife (chef's knife and slice thinly as Michael described.

Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:47 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.