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An allumette is another term for a matchstick - or a special cut of potatoes, cut to look like matchsticks.
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What has the author Dominique Boutard written?
Dominique Boutard has written: 'Une allumette entre deux feux'
What are the Different types of cuts of potato?
Batonnet, Julienne, allumette, also know as a matchstick, dice, mince, and brunoise
What is allumette as it relates to food?
any puff pastry item made in thin sticks or strips. its the french word for 'matchstick'
What is 'match' when translated from English to French?
Allumette and match or rencontre are French equivalents of the English word "match." Context makes clear whether a source of fire (case 1) or a game (examples 2, 3) suits. The respective pronunciations will be "a-lyoo-met," "match" and "raw-kont" in French.
What has the author Anne Belliveau written?
Anne Belliveau has written various books on health and wellness, including "Healthy Aging for Dummies." Her work often focuses on providing practical advice and tips for individuals looking to improve their overall well-being.
What is the most common type of knife used in food prep?
Julienne, Batonnet, Baton, Allumette They're all stick-shaped. Think small, big, bigger, biggest. Julienne is short and slender, as in celery sticks on a vegetable platter, the other three are increasingly longer and thicker, as in French fries. Rondelle Use for carrot coins, zucchini or any vegetable with a rounded or long shape. Cut at 90 degrees. Diagonal Use for any longish vegetable you want to stir-fry, such as celery, green onion or carrot. Cut at a comfortable 45-degree angle. A mandoline makes this fast and easy. Brunoise Dice into smallest possible cubes, 1 to 2 millimetres wide. Use for root vegetables or firm fruits. Lozenge Purely ornamental, these are diamond shapes cut from a firm vegetable that's already been thin-sliced. Pretty in clear soups. Sweet potatoes and turnips are good candidates. Mince Exactly what it says -- chop as finely as possible. Eggs for egg salad are minced. Shred It may look like a chiffonade, but it's used on heavier leaves (as in shredded cabbage) or roots such as carrots or ginger. A mandoline is wonderful for shredding. Chiffonade Use for spinach, chard or romaine. De-stem leaves and stack 8 or 10 of them. Roll tightly like a cigar and slice into fine shreds. Good technique for creating a bed of greens or a garnish. Pasted from: http://www.Canada.com/topics/lifestyle/food/story.HTML?id=4b9bde0b-da7e-48fd-8ab3-f2761432bbe7&k=50572
