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Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge cuts into tiny round slices. Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes.
How to cut hard cheeses: Clarke slices wedges from slabs cut about 1/2- to 3/4-inch thick. With a knife, score the center of the cheese lengthwise. With a knife, score the center of the cheese ...
Cut in half lengthwise and place on a large rimmed baking sheet. If any sprouts are especially big, cut them into quarters so they’re bite-size. If any big leaves fall off in the process, add ...
Bias tape or bias binding is a narrow strip of fabric, typically plain weave, cut on the bias. As the weave of fabric is at a 45-degree angle, the resulting fabric strip is stretchier than a strip cut on the grain. The strip also has a better drape, and conforms to curves better than fabric cut on the grain. [1]
Special cut fillets are taken from solid large blocks; these include a "natural" cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed. [4] A fletch is a large boneless fillet of halibut, swordfish or tuna. [4] There are several ways to cut a fish fillet:
The technique to handling the utensil is probably not something you think about consciously at this point, but apparently there's a wrong way to use it. You've been using a fork and knife wrong ...
Chiffonade [cut] of basil. Chiffonade (French: [ʃi.fɔ.nad]) is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. [1] This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. [2]
An accordion cut is a technique in butchery, similar to butterflying, in which a thick piece of meat is extended into a thin one with a larger surface area.A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating "hinges" which allow the meat to unfold into a long, flat, piece.