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Thanks for the knife skills Chef Meg!
Thank you so much for the information. Especially helpful is the lesson on how to store it. Much appreciated.
Love basil! Thank you! I didn't know how to store it. Great tips!
I can see that by cutting the basil so thin it can be distributed easily in whatever I will be cooking. I also have to tell you that following all your advice on how to cut vegetables etc I feel like a real pro.
Love this! I wish I could do this as thinly. Thank you very much.
Thank you, Meg. I've used dried basil for a very long time; now I'll switch to fresh.
Thank you. I enjoy learning and watching the Chef's tips.
Basil will root this way, in water, and you can plant it again for another plant.
Very interesting. I think I'll plant basil in my garden this year.
Very informative. Thank You!
I do not have sound on my computer, but watching the video: I learned how to chiffonade, to store the basil in a glass of water, and knew to use the base of the knife but seeing it reminded me. I also noticed that the basil was placed pretty glossy side down before rolling. Thank you! :}
Thank you! Now I know what to do with the Basil plant taking over my garden! : )
Thank you. I didn't know about the storing in water on the counter. Great tips.
I learned several new things from this video. Very interesting! Thanks.
why dont we get points any more for looking at the videos.??????
Good tip on knife usage!
I learned something new...store it on the counter not the fridge. Thank you!
I'm just glad that I now know how to pronounce it.
This was very helpful! Thanks!
Thank you so much - I learn many kitchen skills from your videos.
Finally I know how to do it. So simple now that I see it.
I noticed that when I store basil in water that way, sometimes they will develop roots and I'll plant the sprig in a pot of dirt. Bonus!
Thank you so much for the information. I have been picking my leaves from the bottom, I knew that it wasn't right!
awesome Thank you so much!!!
Thank you, we learn something new every day.