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Cutting Techniques
To cut in "chiffonnade"
Roll them up.
Mince the leaves ...
...fairly thinly. (here we are using salad leaves)
See the recipe
For:
To improve a presentation for example...
Time:
15 minutes
Difficulty:
Author: Chef Philippe
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ratings
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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)
Crush, Chop
For many products:
shallots, seeded tomatoes, parsley, garlic...
Time:
15 minutes
Difficulty:
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: