how to chiffonade herbs

Chiffonade is the french technique for creating thin strips of leaves such as herbs, spinach, etc. To start, pick leaves off of stems and create a stack of 5-6 leaves maximum at a time. Tightly roll up the leaves lengthwise to form a cigar-like roll. Slice into thin strips, starting at the "tip" of the cigar and working your way back.

how to pound chicken breast thin

If you don't bake (like me), you probably don't have a huge rolling pin to use to pound your meat when a recipe calls for it. I also don't own a meat tenderizer, and even if I did, I wouldn't use it for chicken as it's way too delicate. I find an unopened wine bottle is the perfect solution.

To begin, place chicken on 1 piece of plastic wrap on the countertop, and top with another piece. Pound chicken, lightly at first, until it's a uniform 1/2 inch thick or so all the way around. If chicken starts to come uncovered, fix it! That's how the meat ends up torn!

how to butterfly pork tenderloin

Start with a cut about one third of the way up the tenderloin, lengthwise. This cut goes about one third of the way into the meat. Fold the thicker part of the meat away. Keep your blade parallel to the cutting board, make another lengthwise cut halfway through. The result should be a rectangle of pork tenderloin of a fairly uniform thickness. Cover with plastic wrap and pound meat with a meat tenderizer, rolling pin, bottle of wine, etc. to further to increase the size and ensure uniformity.