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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. List of culinary knife cuts - Wikipedia

    en.wikipedia.org/wiki/List_of_culinary_knife_cuts

    Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately 1 ⁄ 8 by 1 ⁄ 8 by 1–2 inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the starting point for the brunoise cut.

  4. John Micheal Doe - Wikipedia

    en.wikipedia.org/wiki/John_Micheal_Doe

    John Micheal Doe (18 September 1745 – 23 April 1817) was an English inventor, best known for creating the julienne potato peeler, a tool that revolutionised food preparation in the 18th century. [1] Doe's julienne peeler became widely adopted and remains a staple in kitchens worldwide.

  5. The Easy, Cheesy Roasted Potato Recipe That Will Be the ... - AOL

    www.aol.com/easy-cheesy-roasted-potato-recipe...

    Rinse the potatoes and cut each one in half. Using a sharp knife, cut a cross-hatch pattern in the cut side of each potato. This little grid pattern will help make sure that the seasoning gets ...

  6. I make Ina Garten's easy potato gratin for my family every ...

    www.aol.com/news/ina-gartens-easy-potato-gratin...

    First, cut off the stalks as close to the bulb as possible. Then, cut the bulb in half lengthwise. Remove the cores at the bottom. For Garten's recipe, you'll then thinly slice the bulb halves ...

  7. Recipe: Creamy No-Fail Make-Ahead Mashed Potatoes - AOL

    www.aol.com/recipe-creamy-no-fail-ahead...

    Hold potato halves using a towel or pot holder, and use a spoon to scoop out flesh into bowl of a stand mixer fitted with the paddle attachment. Repeat process with remaining potatoes.

  8. 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.

  9. The Secret to Moist and Flavorful Chicken Breasts Is This ...

    www.aol.com/secret-moist-flavorful-chicken...

    How To Make My 5-Ingredient Garlic-Tahini Chicken. To make four servings, you’ll need: 2 medium lemons, plus more lemon wedges for serving. 6 tablespoons tahini paste

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