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Cutting Techniques
Cutting a julienne
Peel and wash the vegetables. Cut the carrot into slices 0,2 cm thick.
"You can do it with a mandolin slicer or a mincing knife".
Cut the slices into 0,2 cm large sticks.
Cutting a julienne gives thin filaments, about 5 cm long and 0.2 cm thick.
See the recipe
For:
Cooked for soups and stocks. Raw for appetizers.
Time:
25 minutes
Difficulty:
Author: Chef Philippe
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Ingredients:
1 mandolin, 1 mincing knife, 1 cutting board
Method
Prepare the vegetables and required utensils.Peel and wash the vegetables. Cut the carrot into slices 0,2 cm thick.
"You can do it with a mandolin slicer or a mincing knife".
Cut the slices into 0,2 cm large sticks.
Cutting a julienne gives thin filaments, about 5 cm long and 0.2 cm thick.
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:
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:
Trimming leeks into a julienne
For:
Cooked for soups and stocks. Raw for appetizers.
Time:
25 minutes
Difficulty: