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Basil bruising: cutting or tearing or doing it on purpose, or not really a concern at all?

gfr1111 | Jan 14, 201412:02 PM

Alton Brown said on a "Good Eats" show about knives and how to care for and use them that you should chiffonade your basil with a sharp knife to avoid bruising the basil. Gabriele Corcos, the chef on "Extra Virgin," said to always tear your basil with your hands to avoid bruising. Some other show I saw advised tearing your basil leaves, rather than cutting them, because tearing them releases more flavor. Some other show I saw advised "bruising" the basil to release more flavor (maybe that's the same as tearing?). But most of the shows I see advise stacking the basil leaves on top of each other, rolling them into a cigar shape, and cutting them with a sharp knife. What do you advise, or is this counting angels on the head of a pin?

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