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A Mandoline. It consists of a flat "board" with a blade embedded at an angle, with the edge jutted upwards. The food is pushed along the base (often using a second piece, a hand-grip with sharp "teeth" that are pressed into the food to hold it, and protect the hand) and with each slide, a slice of the food is sliced off and dropped to the underside of the base.
The main advantage of using a mandoline is to create uniform slices, which is beneficial both for aesthetics and for uniform cooking. Using the hand-grip is seriously recommended as one slip is enough to slice of a chunk of skin.
The blade can also be supplemented/replaced with metal teeth that created long, thin strips (cutting along the vegetable's width and length at the same time). This is called julienning.
Wiki User
∙ 16y ago
Wiki User
∙ 10y agoI call that a chopping spatula.
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What is mandoline in culinary?
A mandoline is a cooking utensil that is used is for slicing and cutting juliennes. A mandoline is great for making slices uniform in thickness which is important for deep fried foods, baking, and for presentation of prepared dishes.
What the uses of slicing wheel?
To slice meats thinly.
Where did sashimi originate?
Sashimi is a technique of thinly slicing uncooked seafood and uncooked meat. It is Japanese in origin.
What is slivered sweet green pepper?
A "sweet green pepper" would be a bell pepper or a cherry pepper. "Slivered" would be slicing it thinly.
What is a slicing knife used for?
A slicing knife, also known as a slicer or carving knife, is a long, narrow knife with a sharp, pointed tip and a narrow blade. It is specifically designed for slicing cooked meats, poultry, fish, and other large cuts of protein. Here are some key uses of a slicing knife: Carving Roasts: Slicing knives are ideal for carving roasts, such as turkey, chicken, beef, ham, or lamb. The long, narrow blade allows for precise, controlled slicing, resulting in uniform slices of meat. Cutting Delicate Proteins: Slicing knives are well-suited for cutting delicate proteins, such as smoked salmon, prosciutto, or thinly sliced cooked fish. The sharp, thin blade enables clean, thin slices without tearing or shredding the meat. Slicing Large Fruits and Vegetables: Slicing knives can also be used to slice large fruits and vegetables, such as melons, pineapple, eggplant, or squash. The long blade allows for long, continuous slices with minimal effort. Trimming Fat and Skin: The pointed tip of a slicing knife can be useful for trimming excess fat or skin from cuts of meat before slicing. It allows for precise, controlled cuts to remove unwanted portions without removing too much meat. Creating Thin Cuts: Slicing knives are excellent for creating thin cuts of meat or fish for dishes like carpaccio, sashimi, or stir-fries. The sharp blade ensures even, consistent slices, resulting in beautifully plated dishes. Overall, a slicing knife is an essential tool for any kitchen, particularly when dealing with large cuts of meat or delicate proteins that require precise slicing. Its long, narrow blade and sharp edge make it ideal for achieving thin, uniform slices with minimal effort.
What is chaffonade?
It is a tecnique used for thinly slicing herbs. Leaves of basil or other fresh herb are stacked on top of each other and rolled up. Then sliced very thin, used to season everything from soups to sauses.
What areas are thinly populated?
mountain thinly populated
Different kind of kitchen knife?
Kitchen knives come in a wide variety of styles, each designed for specific tasks. Here are some different kinds of kitchen knives: Chef's Knife: The workhorse of the kitchen, this knife has a broad, curved blade that tapers to a point. It's used for chopping, slicing, dicing, and general food preparation. Paring Knife: A small, narrow knife with a pointed tip, perfect for peeling, trimming, and intricate tasks like coring and removing seeds. Santoku Knife: A Japanese knife with a shorter, wider blade and a flat edge. It's versatile for slicing, dicing, and chopping a variety of ingredients. Bread Knife: Designed with a serrated edge to slice through bread without crushing it, making it ideal for baguettes and other baked goods. Utility Knife: A mid-sized knife for various tasks, including cutting sandwiches, medium-sized fruits and vegetables, and small pieces of meat. Boning Knife: Features a narrow, flexible blade used for removing bones from meat, poultry, and fish. Carving Knife: A long, thin knife with a pointed tip, perfect for slicing cooked meats and poultry, such as roast beef or turkey. Cleaver: A heavy-duty knife with a large, rectangular blade and a thick spine, used for chopping through bones and meat. Serrated Knife: Comes in various sizes and is useful for slicing foods with tough or hard exteriors, like tomatoes, bread, and citrus fruits. Fillet Knife: Typically has a long, flexible blade designed for filleting fish but can also be used for deboning other meats. Nakiri Knife: A Japanese-style knife with a thin, rectangular blade, mainly used for chopping and slicing vegetables. Kitchen Shears: Scissors designed for various kitchen tasks, including cutting herbs, opening packages, and even spatchcocking poultry. Cleaver: A broad-bladed knife with a weighty spine, used for chopping and cutting through bones and dense foods. Oyster Knife: A short, stout knife with a sturdy blade designed for opening oysters. Citrus Knife: A small, curved knife with a pointed tip for peeling and segmenting citrus fruits. Cheese Knife: Knives designed specifically for different types of cheese, such as cheese planes, cheese spreaders, and cheese cleavers. Tomato Knife: A serrated knife with a forked tip, perfect for slicing tomatoes without crushing them. Sushi Knife (Yanagiba): A long, single-edged Japanese knife used for slicing sushi and sashimi. Cheese Plane: A flat, thin blade with a handle, used for thinly shaving hard cheese. Mezzaluna: A half-moon-shaped, double-handled knife, ideal for chopping herbs and vegetables. These are just a few examples of the many kitchen knives available. The right knife for a specific task can make food preparation more efficient and enjoyable, so having a variety of these knives in your kitchen can be very useful.
Is thin an adverb?
No. Thin is an adjective. Thinly is an adverb
What rhymes with keenly?
thinly
What rhymes with thinly?
Finlay
What type of food is usually used for shabu shabu?
Shabu shabu is a traditional Japanese soup. It usually consists of thinly sliced meat, usually beef, and chopped up vegetables. It is usually served with dipping sauces.
