Inscrit le: 29 Aoû 2018
|Posté le: Mer 5 Sep - 13:58 (2018) Sujet du message: Knife Techniques Every Cook Should Know
While actually delegated a cooking procedure, chiffonade is likewise an essential blade expertise. It is used to cut herbs green gold green vegetables into long strips for cooking or an embellishment. To begin with, stack the leaves in a heap and move them firmly into a long, tight tube. Next, turn the tube to a quarter turn and crosswise to close it to 1/8 inch separated. This will create fine strips of clears out.
The julienne cut is a strip cut that results in uniform strips or matchstick-like cuts. A strip cut starts by cutting the sustenance into uniform boards. Next stack boards and cut into uniform strips. There are a few strip cuts that include:
Fine Julienne - 1/16 inch × 1/16 inch × 2 inches
Julienne - 1/8 inch × 1/8 inch × 2½ inches
Matching - ¼ inch × ¼ inch × 2½-3 inches
Battonette - ½ inch × ½ inch × 2½-3 inches