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To dice an onion without a knife, you’ll need: 1 small resealable plastic bag. 1 large resealable plastic bag. Meat tenderizer. The first thing you’ll need to do is place your onion—whole ...
An accordion cut is a technique in butchery, similar to butterflying, in which a thick piece of meat is extended into a thin one with a larger surface area.A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating "hinges" which allow the meat to unfold into a long, flat, piece.
Ultra-thin sections of specimens are cut using a specialized instrument called an "ultramicrotome". The ultramicrotome is fitted with either a diamond knife, for most biological ultra-thin sectioning, or a glass knife, often used for initial cuts. There are numerous other pieces of equipment involved in the ultramicrotomy process.
With a mandoline, slices are uniform in thickness, [4] which is important with foods that are deep-fried or baked (e.g. potato chips), as well as for presentation. Slices can be very thin, and be made very quickly, with significantly less skill and effort than would be required if cutting with a knife or other blade. [4]
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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 .
A 10-inch knife is a good starting place because it’s long enough for large slices of meat, but easy to maneuver. An 8-inch knife is best suited for smaller hands but note they don’t provide ...
A ribbon of ultrathin sections prepared by room-temperature ultramicrotomy, floating on water in the boat of a diamond knife used to cut the sections. The knife blade is the edge at the upper end of the trough of water. An ultramicrotome is a main tool of ultramicrotomy. It allows the preparation of extremely thin sections, with the device ...