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Fine julienne; measures approximately 1 ⁄ 16 by 1 ⁄ 16 by 1–2 inches (0.2 cm × 0.2 cm × 3 cm–5 cm), and is the starting point for the fine brunoise cut. [ 1 ] Chiffonade ; rolling leafy greens and slicing the roll in sections from 4–10mm in width
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 .
Extra Long cuts are a little longer than long cut. Wide cuts are long cut, just a little wider. Long cuts are the most widely available cut size. Fine cuts/snuffs are slightly larger than sand or coffee grounds. Pouches hold fine cut or snuff tobacco in a small, teabag-like pouch. They are initially less messy because the tobacco will not fall ...
Designed to cut soft, sticky cheeses (moist and oily). The cutting edge of cheese cutters are typically a fine gauge stainless steel or aluminium wire. Cheese knife: Used to cut cheese. Cheese slicer: Used to cut semi-hard and hard cheeses. It produces thin, even slices. Cheesecloth: To assist in the formation of cheese
In general, but not always, the harder the material to be cut, the higher (duller) the angle of the edge. The composition of the stone affects the sharpness of the blade (a finer grain, usually, though not always, produces sharper blades), as does the composition of the blade (some metals take and keep an edge better than others).
A couple of mid cuts were on the smokeless tobacco market but have since been discontinued. Fine cut comes in granules slightly larger than sand or coffee grounds. Snuff or simply moist snuff looks similar to dirt or sand in terms of granular size. Extremely small cut. Pouches hold fine cut tobacco in a small teabag-like pouch for convenience ...
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 to point down and the shoulder to raise when cutting.
Saw sharpening files are usually single cut to deliver a smooth finish. They are suited to sharpening saw blades and dressing tool edges, especially where a finer, sharper edge or smoother surface finish is desired. The Chainsaw file is one example, used primarily for sharpening chainsaws. These appear to have a round cross-section, but are ...