Cutting Techniques

To cut in

To cut in "chiffonnade"

For: To improve a presentation for example...

Time: 15 minutes

Difficulty:

Author: Chef Philippe

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Ingredients:

Lettuce, spinach or sorrel.

Method

Superpose the leaves on top of each other.
Roll them up.
Mince the leaves ...
...fairly thinly. (here we are using salad leaves)

Crushed tomatoes

For: For certain recipes as a side dish (spaghetti napolitaine, scrambled eggs portuguaise, veal escalope milanaise)

Time: 45 minutes

Difficulty:

Cutting a jardinière

For: Particular cutting technique for vegetable jardinière.

Time: 45 minutes

Difficulty:

Cutting a julienne

For: Cooked for soups and stocks. Raw for appetizers.

Time: 25 minutes

Difficulty:

Cutting fish in steaks

For: Poached Hake steacks, Sauce Hollandaise

Time: 15 minutes

Difficulty:

Cutting pastas

For: Making of tagliatelli, spaghettis, lasagnas.

Time: 1 hour

Difficulty:

Cutting raw a rabbit

For: lapin chasseur

Time: 25 minutes

Difficulty:

How to slice a flat fish

For: For one large flat fish

Time: 15 minutes

Difficulty:

Mincing a vegetable

For: As an aromatic garnish in many preparations.

Time: 15 minutes

Difficulty:

Slicing a mushroom

For: For sauces or as a side dish

Time: 10 minutes

Difficulty:

Slicing veal ribs

For: Cote veau papillote, cote veau normande

Time: 35 minutes

Difficulty:

Striping a fruit or a vegetable

For: Orange Duck...

Time: 15 minutes

Difficulty:

To cut in "chiffonnade"

For: To improve a presentation for example...

Time: 15 minutes

Difficulty:

To cut raw in "crapaudine"

For: To be grilled.

Time: 30 minutes

Difficulty:

To cut raw (poultry) for grilling

For: To be grilled.

Time: 35 minutes

Reviews:

1 rating

To de-bone a piece of meat

For: Preliminary preparation before cooking certain pieces of meat.

Time: 35 minutes

Difficulty:

To peel a mushroom for decoration

For: As a garnish and to decorate certain dishes

Time: 25 minutes

Difficulty:

To slice an escalope

For: To be grilled.

Time: 30 minutes

Difficulty:

Trimming leeks into a julienne

For: Cooked for soups and stocks. Raw for appetizers.

Time: 25 minutes

Difficulty: