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- Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian. Al dente means there should be a little bit of toothsome texture left in the noodle — as in it’s 90% cooked through, but not 100%.
- Baste — Basting just means to bathe a food in liquid while it’s cooking. This liquid could be melted fat, butter, or its own juices. Why? Basting does a few things.
- Blanch — To blanch means to flash-boil something in salted boiling water, literally just a few seconds to a few minutes. Usually followed by “refreshing,” which means to sink the food into a bowl of ice-cold water to quickly stop cooking.
- Brine — To brine simply means to salt ahead of time. There are two kinds of brining: dry brining and wet brining. Dry brining means to rub something with granulated salt, while wet brining means to soak something in salty water.
Aug 19, 2022 · “To cut didos” is something that a Britisher doesn’t do. He cuts a caper or otherwise cavorts around. There is nothing to show that George Washington cut any didos, though it is likely that ...
- Brunoise
- Chiffonade
- Chop
- Cube
- Dice
- Julienne/French Cut
- Mince
- Slice
Recommended Tool: Chef’s knife To do a brunoise cut, the food must first be julienned then turned a quarter and diced again to create approximately 1/8-inch cubes. This cutting technique is ideal for carrots, onions, leeks, and celery, but can also be used with bell peppers and hard root vegetables like beetsand turnips. Steer clear of this cut whe...
Recommended Tool: Chef’s or paring knife The chiffonade method is best for cutting herbs into long ribbons. Stack fresh basilor mint leaves, roll them up tight, and cut across hamburger style. This technique also works well for leafy greens like spinach, collards, and kale.
Recommended Tool: Chef’s knife Used for a variety of foods, chopping is a casual, imprecise term that simply means to roughly cut food into bite-sized pieces.
Recommended Tool: Chef’s knife Using a more precise method than chopping, cubed ingredients are cut to a uniform size (e.g. “1/2-inch cube”). This cut is used with many foods, from potatoes to meats to bread.
Recommended Tool: Chef’s knife Generally smaller than a standard cube, the dice cut also creates uniform squares for even cooking and a polished look.Dicing is often used to make a classic salsa or mirepoix (a mix of carrots, onions, and celery).
Recommended Tool: Chef’s or paring knife In julienne (or French) cut, theingredient is cut into long, uniform strips like matchsticks. Julienne cut is often used for salad ingredients and green veggies, like cucumbers, bell peppers, and zucchini.
Recommended Tool: Chef’s knife or food processor Minced ingredients are cut very, very finely. Mincing is the ideal cutting technique for aromatics, like onion, garlic, and ginger, where a paste-like consistency is a desirable end result.
Recommended Tool: Chef’s, paring, or serrated knife Slicing is a general term that means to cut across the grain into thin, uniform pieces. Almost every fruit or vegetablecan be sliced, as well as other ingredients like cheese and bread.
- Chop. Chopping is a basic cutting technique that is used to cut ingredients into smaller pieces. To chop, hold the ingredient in one hand and use your other hand to hold the knife.
- Slice. Slicing is a basic cutting technique that is used to cut ingredients into thinner pieces. These pieces are often thin on one side and long on the other.
- Dice. Dicing is a precise cutting technique that is used to chop ingredients into small cubes. Dicing can be a bit more advanced than basic chopping or slicing.
- Julienne. Julienning is a precise cutting technique that is used to create thin strips from vegetables or fruits. To julienne, you’ll need to “square off” your ingredient first.
This is useful when cooking for more people. Abbreviations like ‘oz’, ‘pt’, ‘qt’, and ‘gal’ are commonly used. Understanding that 16 tablespoons make 1 cup, 2 cups equal a pint, and 4 quarts make 1 gallon helps cooks scale up recipes with ease. Small Measurement. Equivalent. Pinch.
Dec 15, 2022 · This refers to cutting ingredients, most often vegetables like carrots or onions, into square pieces that are uniform in size. The purpose of dicing is to make sure that the ingredient cooks evenly, as the uniform size of the pieces means that heat and flavours will be distributed the same way amongst all the pieces.
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Nov 7, 2013 · Chopped: Chopped usually means to cut your vegetables into large squares. Generally, this means 1/2 to 3/4-inch pieces, but a recipe may tell you exactly how big to make those chunks. Chopping ...
