Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 13

Pile the leaves up together on the chopping board. Grab the biggest knife you own (but not a serrated knife). Hold the handle with your right hand, and the tip with your left (reverse this if you are left-handed). Hold the knife over the herbs, the tip in contact with the board close to one side of the heap. Now hold the tip steady on the board, and bring the knife firmly and quickly down on the herbs, again and again, swinging it backwards and forwards. Push the herbs back together in a pile, and repeat the whole operation. Keep doing this until the herbs are chopped as you want them. With practice this becomes an easy, quick and rhythmic operation.

This is also the method to use for fine chopping garlic or onion, once they have been roughly chopped in the usual way.