New answers tagged

1

From the French version of the aforementioned page, the techniques are: en julienne : vegetables are cut in thin striped en dés : this results in cube-like pieces en allumettes : the result should be similar to matches (hence the name). While the julienne just means "stripes", en allumettes requires the pieces to be parallelipipedic. Preparations ...


3

The name depends on the sice of the dices. There are: Brunoise as the smallest one with up to 1.5 mm Jardiniere ~5 mm Macédoine 5 to 7 mm Parmentier 0.8 to 1 cm Carré ~2cm https://en.wikipedia.org/wiki/List_of_culinary_knife_cuts


Top 50 recent answers are included