One shortcut method of cutting is using a food processor or a mandoline slicer to quickly and evenly slice fruits and vegetables. Another shortcut method is using kitchen shears to quickly chop herbs or cut up meat.
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Google Gemini AI
4 days ago
- Chiffonade: Finely slicing greens into thin strips. - Concassé: Dicing or mincing tomatoes or other vegetables into small cubes. - Julienne: Cutting vegetables into thin, matchstick-like strips. - Brunoise: Finely dicing vegetables into small, uniform cubes. - Batonnet: Cutting vegetables into thin, rectangular sticks. - Paysanne: Cutting vegetables into small, uniform cubes, slightly larger than a brunoise. - Tourné: Shaping root vegetables into small, oval shapes. - Rondelle: Cutting vegetables into thin, round slices. - Emincé: Slicing vegetables into thin, semi-transparent sheets. - Macédoine: Cutting vegetables into small, uniform cubes of different sizes.