It’s odd to post something like this after so much time writing a cooking blog, but something happened recently that reminded me that sometimes, basics are what people crave. I can’t recall how I used to cut and chop things before I went to culinary school – I must have done it, I know…? This [...]
Filed under: cutting, techniques | Tagged: batonnet, brunoise, chop, concasser, cut, dice, emincer, julienne, knife skills, slice | Leave a Comment »
It sounds rather funny, but I’ve gone with “smack” for the Mandarin word pai for lack of a better translation. This technique may appear unusual to a western cook, but it’s rather like using a meat tenderizer on vegetables (and it’s a great way to get rid of some extra stress). The method is used [...]
Filed under: cutting, techniques | Tagged: techniques | Leave a Comment »
This is an interesting technique that is peculiar to Chinese cuisine as far as I know. Its goal is to expose more surface area of a vegetable so that when stirfried, it cooks more quickly. (Unfortunately, it’s sometimes more difficult to pick the chunk up with chopsticks, though!) This method is used to cut long, [...]
Filed under: cutting, techniques | Tagged: techniques | 4 Comments »
