Search results
Results from the WOW.Com Content Network
Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. [1] Common items to be julienned are carrots for carrots julienne , celery for céléris remoulade , potatoes for julienne fries , or cucumbers for naengmyeon .
Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge cuts into tiny round slices. Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes. Sainome-kiri; cut into small cubes. Arare-kiri; cut into small cubes of 5 ...
Cut Out + Keep is a recipe, DIY and craft tutorial-sharing website established in 2007. Members create tutorials on the site of their recipes, crafts and handmade items. The site currently hosts over 70,000 projects as of March 2015.
Out of all the mashed potato mistakes you can make, adding too much liquid to your spuds is sure to ruin your day. After all, nobody wants to take a scoop of soupy mashed potatoes!
If you're looking to make steak fries or roasted potatoes, you're probably wondering how to cut potato wedges. Check out these easy tips and tricks!
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender.
For premium support please call: 800-290-4726 more ways to reach us
A great baked potato doesn't have to be basic. "For a prettier, fancier baked potato, cut the potato into thin slices while it’s raw, but not all the way down (leave the bottom intact)," says Toups.