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Used to cut semi-hard and hard cheeses. It produces thin, even slices. Cheesecloth: To assist in the formation of cheese A gauzed cotton cloth, used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Chef's knife: Originally used to slice large cuts of beef, it is now the general utility knife for ...
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]
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 ...
Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. 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.
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. As compared to a simple knife, using a meat slicer requires less effort, as well as keeps the texture of food more intact. [ 1 ]
A carving knife is a large knife, between 20 cm (8 in) and 38 cm (15 in), that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices.
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 ...