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  2. Julienning - Wikipedia

    en.wikipedia.org/wiki/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 .

  3. Dicing - Wikipedia

    en.wikipedia.org/wiki/Dicing

    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.

  4. Brunoise - Wikipedia

    en.wikipedia.org/wiki/Brunoise

    In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical vegetables for a brunoise are carrots , celery , leeks , and turnips . The diced vegetables are blanched briefly in salty boiling water , then submerged in salted ice water for a few seconds to set the color.

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  6. List of culinary knife cuts - Wikipedia

    en.wikipedia.org/wiki/List_of_culinary_knife_cuts

    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. Sainome-kiri; cut into small cubes.

  7. Mom goes viral for ‘aggressive cooking’ videos: ‘It’s just ...

    www.aol.com/mom-goes-viral-aggressive-cooking...

    A Midwestern mom’s cooking videos are going viral — not for her enthusiasm about cooking, but rather her lack thereof. On Nov. 21, TikToker Jessica Secrest (@applesauceandadhd) ...

  8. List of food preparation utensils - Wikipedia

    en.wikipedia.org/wiki/List_of_food_preparation...

    To cut apple and similar fruits easily while simultaneously removing the core and pips. Cf. peeler: Baster: Used during cooking to cover meat in its own juices or with a sauce. An implement resembling a simple pipette, consisting of a tube to hold the liquid, and a rubber top which makes use of a partial vacuum to control the liquid's intake ...

  9. Category:Cutting techniques (cooking) - Wikipedia

    en.wikipedia.org/wiki/Category:Cutting...

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