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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 centimeters in size. Usugiri; cut into thin slices. Ran-giri; diagonal cut into pieces of 1/2 inch in size.
Chefs explained the proper way to cut, peel, and slice fruits, vegetables, meats, and cheeses. They advised avoiding dull knives, especially when slicing eggplant and bread.
In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general utility knife for most Western cooks. A European chef's knife generally has a blade 20 centimetres (8 inches) in length ...
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Pages in category "Cutting techniques (cooking)" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes .
Other items include what he describes as the “perfect bite,” made with crispy wonton and seaweed, Argentine shrimp, sushi grade tuna, smoked salmon, avocado crema and three types of caviar.
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