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Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate. [2] The measurement for julienne is 3 mm × 3 mm × 40 mm–50 mm (0.12 in × 0.12 in × 1.57 in–1.97 in).
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 ...
Fat trimming of a meal can be done during preparation by a variety of methods. The most common methods involving substituting food items or removal of naturally occurring fat and conservative addition of fat. Substituting fats is a method in which a certain ingredient is substituted by another ingredient.
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Summer is in full swing, and with it comes warm weather, vacation time and a natural world in full bloom that you can take advantage of. Here are six ways to take the richness of summer and use it ...
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. The two basic shapes are the strip and the cube.
The culinary term fond, French for "base" or "foundation", refers to this sauce. [3] (In the United States, fond may also be used interchangeably with sucs. [4]) The flavour is determined chiefly by the meat, the liquid used for deglazing, and any flavouring or finishing ingredients added, such as aromatics, herbs, or butter.
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