Search results
Results from the WOW.Com Content Network
John Micheal Doe (18 September 1745 – 23 April 1817) was an English inventor, best known for creating the julienne potato peeler, a tool that revolutionised food preparation in the 18th century. [1] Doe's julienne peeler became widely adopted and remains a staple in kitchens worldwide.
Peel the potatoes and cut off any brown spots. Cut the larger potatoes into 8 pieces and the smaller ones into 4 pieces. Cover with water so all the potatoes are submerged.
Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately 1 ⁄ 8 by 1 ⁄ 8 by 1–2 inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the starting point for the brunoise cut.
Swap the fingerling potatoes for halved baby potatoes or 1-inch chunks of russet, Yukon gold, or red potatoes. Tips While you're making this dish, we suggest cutting a head of garlic in half ...
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 .
Preheat the oven to 450°F. In a medium measuring cup, whisk together the butter, oregano, salt, and pepper. Peel the potatoes and trim the rounded ends. Cut the potatoes into 1-inch-thick slices ...
I make Bobby Flay's 11-layer potato gratin every year as my Thanksgiving side. The only real prep work is slicing, washing, and drying the potatoes. I fry my toppings while the gratin bakes, and ...
A hot potato is a good potato. For premium support please call: 800-290-4726 more ways to reach us