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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.
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 ...
Chefs explained the proper way to cut, peel, and slice fruits, vegetables, meats, and cheeses. They advised avoiding dull knives, especially when slicing eggplant and bread.
Chiffonade. Chiffonade (French: [ʃi.fɔ.nad]) is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. [1] This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. [2]
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
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 ...
Dicing – cutting an ingredient into cubes of a consistent size. Grating – using a grater to shred an ingredient, for instance, vegetables or cheese. Julienning – the process of cutting an ingredient into very thin, long pieces, such as the thin carrots in store bought salad mix. Mincing – cutting an ingredient into very small pieces.
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 .
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3579 S High St, Columbus, Ohio · Directions · (614) 409-0683