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  2. List of culinary knife cuts - Wikipedia

    en.wikipedia.org/wiki/List_of_culinary_knife_cuts

    Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes. Sainome-kiri; cut into small cubes. Arare-kiri; cut into small cubes of 5 millimeters in size. Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size. Usugiri; cut into thin slices. Ran-giri; diagonal cut into pieces of 1/2 inch in size.

  3. Category:Cutting techniques (cooking) - Wikipedia

    en.wikipedia.org/wiki/Category:Cutting...

    Pages in category "Cutting techniques (cooking)" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes .

  4. Blanching Is a Technique That Will Change How You Eat ... - AOL

    www.aol.com/blanching-technique-change-eat...

    Bring a large pot of salted water to a boil. Prepare an ice bath by filling a bowl with both cold water and ice. Add your vegetables to the boiling water and cook until just barely softened and ...

  5. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...

  6. Julienning - Wikipedia

    en.wikipedia.org/wiki/Julienning

    Julienning. 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. Trimming the ends of the vegetable and ...

  7. These Kitchen Products Will Change Your Life—And They're ...

    www.aol.com/lifestyle/kitchen-products-change...

    Cooler Kitchen Plastic Cutting Board Mats. Reduce cross contamination with labeled cutting boards for fish, meat, vegetables, and fruit. You Might Also Like. Each of these life-changing kitchen ...

  8. Brunoise - Wikipedia

    en.wikipedia.org/wiki/Brunoise

    Brunoise (French pronunciation: [bʁynwaz]) is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres ( in) or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical vegetables for a brunoise are carrots, celery, leeks, and ...

  9. 25 Easy Ways to Add More Spice to Your Kitchen Island - AOL

    www.aol.com/25-easy-ways-add-more-165000578.html

    Enter: a kitchen island lamp, which will add a romantic and homey glow to your cook space and help you create an unforgettable dinner scene. Make sure you choose a style that balances size and ...