WebCheese Knife. A kitchen utensil that is thinly shaped to cut easily through soft or hard textured cheese. Bladed cheese knives are typically manufactured with narrow-blades or short wide blades. Quite often, the narrow-bladed version will have a forked tip that is used as a lifter for pieces of cheese as they are cut. Web1: Julienning. Like a dice cut, a julienne is a smaller, much finer cut and takes a little bit of practice -- but once you've mastered it, it can add a decorative flash to recipes. To julienne, cut food into rectangular 1/8-inch planks. Then stack the planks on top of each other and slice lengthwise into 1/8-inch strips.
Kitchen Basics: Tourner/Tourne (Turned Cut) Culinary Agents
WebCut In: To mix evenly a solid fat into dry ingredients (ie. shortening and flour) by chopping with two knives or a pastry blender. Dash: A quick shake of a seasoning less than 1/8th of a teaspoon. Deep Fry: To cook in enough hot fat or oil to … WebWhen using the paysanne cut, the aim is to slice vegetables into neat 1mm-thick slices. These slices are also uniformly shaped, so some initial trimming and preparation of the vegetables are also required. The outer edges of the vegetable are normally trimmed to create straighter edges. It is then sliced into batons that are around ½ inch wide. nami redding ca
Scallop Cut - Definition and Cooking Information - RecipeTips.com
WebA À la seconde. French pronunciation: [a la səɡɔ̃d]) (Literally "to second") If a step is done "à la seconde," it is done to the side.'Second position'. It can also be a balance extending one foot off the ground in ‘Second Position’. À la quatrième. French pronunciation: [a la katʁijɛm]) One of the directions of body, facing the audience (en face), arms in second position, with ... WebJan 14, 2024 · The julienne is also known as the matchstick cut. As its name suggests, what you’re going for is a thin, stick-shape cut. To make a julienne cut, square off your vegetable then cut lengthwise into 3mm-thin rectangular slices. Then cut these slices into matchsticks. This cut is most commonly used for stir-fries as ingredients cut this way … WebFermière; cut lengthwise and then sliced to desired thickness 1⁄8 – 1⁄2 inch (3–10 mm) Rondelle; cylindrical vegetables cut to discs of desired thickness 1⁄8 – 1⁄2 inch (3–10 mm) Tourné; 2 inches (50 mm) long with seven faces usually with a bulge in the center portion. Mirepoix; 3⁄16 – 1⁄4 inch (5–7 mm) namireddy vasanth r md