2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Most housewives think that it is enough to simply cut the products, but the taste of the dish and its appearance depends on the way of cutting.
Cutting products and ways of heat treatment are two main processes that are closely related. Unevenly cut products in thickness and length during heat treatment either fail to soften or become too soft or fried.
One of the most famous ways to cut products is carpaccio. These are thinly sliced pieces of beef or beef that are flavored with olive oil, vinegar or lemon juice.
The meat is roasted for a few seconds and remains virtually raw. It is then seasoned and cut across the fibers into pieces as thick as a sheet of paper. Carpaccio is served on a green salad with parmesan.
This dish was invented in Venice in 1961 and was named after the Renaissance artist Vitore Carpaccio, whose paintings shimmered in different shades of red.
Today, carpaccio is prepared not only from meat, but also from fish and even from fruits and vegetables, and the name carpaccio is used not only for the finished dish, but also for the way the products are cut.
Julien is also a way to cut products - into thin strips. Julien chicken is popular in our country, which is meat cut into thin strips, which is combined with various sauces and vegetables.
However, the classic julienne comes from France, whence its name - in French it means July. This is a way of slicing young vegetables and their sprouts for sauces, which gives a delicate texture to the dish.
The real julienne is 2 millimeters thick and 2.5 cm long. Salads made from vegetables cut in this way are known in the world as juliennes.
Blanket is cutting the products into equal straight pieces for frying or soup. Brennoise is cutting products into cubes of medium size. This is especially suitable for stewed meat and vegetables.
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