This page contains a Flash digital edition of a book.
the cuts 5


mince


Mince (garlic) To very fi nely cut food into irregular pieces that are smaller than 1/8 inch. Something that has been minced is cut into smaller pieces than something that has been chopped.


Diagonal sliced (green onions) Food that has been sliced on the bias or an angle into uniformly thick pieces. T is cut is often used for garnishes and accents.


diagonal sliced


sliced


Slice (tomato) To cut across a piece of food with a knife to get uni- formly thick pieces as with a loaf of bread or a tomato.


Lardon (bacon) A matchstick of fat or thick-cut rasher of bacon crisped for use in dishes or as a garnish.


lardon


diced, small


Chiffonade (basil) Finely sliced or shredded herbs or leafy greens that are most often used as a garnish. T is is done by stacking the leaves, rolling them like a cigar and slicing them crosswise.


Southern foodlore


Master these cuts and you can make your own “piccalilli” as cooked and seasoned vegetables were called when pre- served in jars.


chiffonade


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8