One of the first things a student learns in culinary school is how to make classic knife cuts. Cooking times are based on the size of the ingredients after they are cut, and consistent sizes help the ...
Brunoise: Start with a bâtonnet cut: one-quarter by one-quarter by two-and-a-half inches. Cut the bâtonnets into julienne, one-eighth by one-eighth. Cut the juliennes crosswise into one-eighth-inch ...
You might remember that bouillabaisse, with the fennel-tomato-saffron broth you wanted to bathe in. Or perhaps it was the beef cheeks, meltingly tender yet just crisped, alongside peak-of-summer Roots ...
En casi todas las recetas de guisos, sofritos y como base de muchos de nuestros platos favoritos, interviene la cebolla picada. Para ayudaros a picarla con facilidad hoy os mostramos tres cortes ...
Brunoise: Término francés para referirse a la forma de cortar los vegetales en cubitos y que usualmente se cocinan con mantequilla. Se utiliza mucho este picadillo para adornar sopas, salvas y ...
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