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Japanese cuts include: [4] Tanzaku-kiri; sliced into thin rectangular strips. Wa-giri; round cut, cut into round slices. 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.
Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking. Dicing allows for distribution of flavour and texture throughout the dish, as well as a somewhat quicker cooking time.
List of culinary knife cuts; M. Meat carving; Mincing This page was last edited on 8 September 2016, at 06:04 (UTC). Text is available under the Creative Commons ...
Basic knife skills are what separate the beginners from the master chefs, and are the difference between a beautifully chopped tomato and lacerated fingers. With one hand safely Knives 101
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Fillet knife: A long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat. Fish scaler: Urokotori: Used to remove the scales from the skin of fish before cooking Fish slice: Spatula, turner: Used for lifting or turning food during cooking Flour sifter: Blends flour with other ingredients and aerates it ...
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The gyuto is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife. It is used for many different cuts of meat. For larger cuts it is used to saw back and forth. It is used to pull-cut softer meats and push-cut more muscular cuts of meat. There is usually a slope from the heel of the knife to the tip, causing the wrist ...