enow.com Web Search

  1. Ads

    related to: chopping dicing slicing knife name in english translation

Search results

  1. Results from the WOW.Com Content Network
  2. List of culinary knife cuts - Wikipedia

    en.wikipedia.org/wiki/List_of_culinary_knife_cuts

    Numerous knife cuts with their corresponding French name. There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube. [1]

  3. Caidao - Wikipedia

    en.wikipedia.org/wiki/Caidao

    They resemble Western cleavers in appearance, but most Chinese chef's knives are relatively thin-bladed and designed for slicing, finely chopping and mincing vegetables, fish and boneless meats. The heavier gǔdāo ( Chinese : 骨刀 , lit. "bone knife") are produced and are used much like Western-type meat cleavers to prepare large sides of ...

  4. I Asked 6 Chefs About the Worst Way to Store Knives ... - AOL

    www.aol.com/asked-6-chefs-worst-way-120700964.html

    Chef's knife: This is ideal for chopping, dicing, slicing, and most heavy knife work. “This is the most versatile knife and a true kitchen essential,” Guzman says.

  5. 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.

  6. The Best Santoku Knife for Slicing, Dicing and Mincing - AOL

    www.aol.com/news/best-santoku-knife-slicing...

    For premium support please call: 800-290-4726 more ways to reach us

  7. The best paring knives for cutting, dicing, and peeling - AOL

    www.aol.com/best-paring-knives-cutting-dicing...

    For premium support please call: 800-290-4726 more ways to reach us

  8. Cleaver - Wikipedia

    en.wikipedia.org/wiki/Cleaver

    In contrast to other kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows directly into thick meat, dense cartilage, bone, and the cutting board below. This resilience is accomplished by using a softer, tougher steel and a thicker blade, because a harder steel or thinner blade might fracture or buckle under ...

  9. Santoku - Wikipedia

    en.wikipedia.org/wiki/Santoku

    A traditional washiki-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, — lit. "three virtues knife" or "three uses knife") or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and ...

  1. Ads

    related to: chopping dicing slicing knife name in english translation