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List of culinary knife cuts
Fillet (cut) - Wikipedia ... Fillet (cut)
It is used for push cutting, katsuramuki (rotary cutting of thin sheets) and sengiri (cutting thin strips from those sheets). There is edo-usuba (square tip) and kamagata-usuba (round tip). The general blade size range is from 150 mm to 240 mm. Mukimono — Used along with usuba for vegetables and it has an angled tip for decorative vegetable ...
Fish fillet - Wikipedia ... Fish fillet
A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [ 1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on ...
Curing (food preservation)
Tri-tip - Wikipedia ... Tri-tip
Outdoor cooking with a large pot and other utensils A gas cartridge portable stove. Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomad in cultures such as the Berbers of North Africa, the Arab Bedouins, the Plains Indians, pioneers in North America, and indigenous tribes in ...