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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 ...
Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. 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.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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.
A cooking utensil is a utensil for cooking. Utensils may be categorized by use with terms derived from the word " ware ": kitchenware , wares for the kitchen; ovenware and bakeware , kitchen utensils that are for use inside ovens and for baking; cookware , merchandise used for cooking; and so forth.
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 .
Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. The book is an encyclopedia and a guide to the science of contemporary cooking.
Cooking oil; Cooking weights and measures – includes conversions and equivalences common in cooking. Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its underlying culture is present.