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  2. List of culinary knife cuts - Wikipedia

    en.wikipedia.org/wiki/List_of_culinary_knife_cuts

    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. Arare-kiri; cut into small cubes of 5 millimeters in size. Butsugiri; chunk cut, cut into chunks of 3-4 ...

  3. Nalukataq - Wikipedia

    en.wikipedia.org/wiki/Nalukataq

    The amount that is given away depends on the size and number of whales harvested. First comes the quaq, which is whale meat frozen raw and cut into cubes. Next is the avarraq, the flukes of the whale cut into thin strips. Once these have been distributed, the various other cuts of muktuk are distributed frozen, with skin on. A hiatus of a ...

  4. Aspic - Wikipedia

    en.wikipedia.org/wiki/Aspic

    Pihtije on lettuce with eggs Pihtije cubes. Pihtije (Serbian: пихтије), pivtija (Macedonian: пивтија), pača (Bulgarian: пача) is an aspic-like dish, generally made from lamb, chicken or pork meat, such as the head, shank, or hock, made into a semi-consistent gelatinous cake-like form. In some varieties, chicken is used ...

  5. Tennessee Onions Are Good Enough To Make You Cry - AOL

    www.aol.com/tennessee-onions-good-enough-cry...

    unsalted butter, cut into cubes. Chopped fresh parsley, for serving. Directions. Arrange a rack in center of oven; preheat to 350°. Lightly grease a 13” x 9” baking dish with cooking spray.

  6. Cheese curd - Wikipedia

    en.wikipedia.org/wiki/Cheese_curd

    Cheese curds are made from fresh pasteurized milk to which cheese culture and rennet are added. [2] After the milk curdles it is then cut into cubes; the result is a mixture of whey and curd.

  7. Pancetta - Wikipedia

    en.wikipedia.org/wiki/Pancetta

    For cooking, it is often cut into cubes (cubetti di pancetta). [2] In Italy, pancetta is commonly served as a sliced meat , sliced thin and eaten raw. It can also be used in carbonara (although guanciale is generally regarded as more traditional).

  8. Brunoise - Wikipedia

    en.wikipedia.org/wiki/Brunoise

    Brunoise (French pronunciation:) 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 (1 ⁄ 8 in) or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm.

  9. Grass jelly - Wikipedia

    en.wikipedia.org/wiki/Grass_jelly

    The liquid cools to a jelly-like consistency, and this jelly can be cut into cubes or other shapes. [3] [5] The jelly is then mixed with syrup to produce a drink or dessert thought to have cooling properties, suitable for hot weather. The jelly itself is fragrant with a smoky undertone [6] and is a translucent dark brown or black. Food coloring ...