How to Cut thyme and rosemary
When herbs are cut to use the correct type of a knife, which is the kitchen knife used to have a wide heel and comes to a point. a chef's knife is available in various lengths ranging from six to twelve inches; choose the length and type of knife that feels most comfortable. Then you should familiarize yourself with the various techniques of cutting rates so you know how to cut anything. They are:
Slice is to cut food into pieces range of thicknesses. When cutting food, cutting only once, unlike other court techniques usually require cutting the pieces several times.
Given the means to cut food into cube forms. given mass media cut ¾-inch cubes, ½ inch dice medium and small dice, ¼ inch. Also you may be asked to produce even small cuts brunoise cubes or thin slices 1/8-inch cubes brunoise 1/16-inch.
Involves cutting food chopped into fine pieces of 1/8-inch or less. This technique is usually how herbs, shallots, garlic and onions are prepared.
Julienning is cutting food into shapes such as phosphorus. A regular julienne pieces produced by 1/8-inch by 1/8-inch 2-1/2-inches measure, and creates julienne pieces of 1/16-inch by 1/16-inch by 2 inches.
Now that you are familiar with the different techniques of cutting, so as to cut the rosemary and thyme. First, remove the leaves from the stem, keeping the top of the stem with one hand, and then running with the other so that the leaves fall. Once you separate the leaves, very finely given by placing the fingers of one hand on the knife near the tip to make sure it stays on the cutting board. Then start chopping the leaves very quickly, moving the knife up and down as if it were a hinge. Occasionally remove the grass clippings in a pile to make sure they are cut evenly. Be sure to use the herbs as soon as possible after cutting, as it can spoil quickly. When not in use at once, better to keep them properly in a sealed plastic bag in the refrigerator of your refrigerator.
The unique post is on Food and Drink with Kanza
d copyright, 2011. Share it, but link back to this blog.
Kanza Khan
With best Wishes & Regards
Know how to cut herbs is an essential part of being a good chef. Herbs can greatly enhance the taste of food, but if not cut properly, can affect the taste and appearance.
When herbs are cut to use the correct type of a knife, which is the kitchen knife used to have a wide heel and comes to a point. a chef's knife is available in various lengths ranging from six to twelve inches; choose the length and type of knife that feels most comfortable. Then you should familiarize yourself with the various techniques of cutting rates so you know how to cut anything. They are:
Slice is to cut food into pieces range of thicknesses. When cutting food, cutting only once, unlike other court techniques usually require cutting the pieces several times.
Given the means to cut food into cube forms. given mass media cut ¾-inch cubes, ½ inch dice medium and small dice, ¼ inch. Also you may be asked to produce even small cuts brunoise cubes or thin slices 1/8-inch cubes brunoise 1/16-inch.
Involves cutting food chopped into fine pieces of 1/8-inch or less. This technique is usually how herbs, shallots, garlic and onions are prepared.
Julienning is cutting food into shapes such as phosphorus. A regular julienne pieces produced by 1/8-inch by 1/8-inch 2-1/2-inches measure, and creates julienne pieces of 1/16-inch by 1/16-inch by 2 inches.
Now that you are familiar with the different techniques of cutting, so as to cut the rosemary and thyme. First, remove the leaves from the stem, keeping the top of the stem with one hand, and then running with the other so that the leaves fall. Once you separate the leaves, very finely given by placing the fingers of one hand on the knife near the tip to make sure it stays on the cutting board. Then start chopping the leaves very quickly, moving the knife up and down as if it were a hinge. Occasionally remove the grass clippings in a pile to make sure they are cut evenly. Be sure to use the herbs as soon as possible after cutting, as it can spoil quickly. When not in use at once, better to keep them properly in a sealed plastic bag in the refrigerator of your refrigerator.
The unique post is on Food and Drink with Kanza
d copyright, 2011. Share it, but link back to this blog.Kanza Khan
With best Wishes & Regards
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