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TEMPO.CO, Jakarta – When cooking food, you often find the term cutting method that seems strange. If the term is confusing, here are a number of cuts that you must recognize.
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Based on a number of information gathered by Bisnis.com, the following 9 methods for cutting food are often listed in the recipes.
1. Slicing or slicing
Slicing is defined as the cutting of food ingredients by thin slicing. In spite of everything, on the culinary level, the fineness of the slices remains very relative. It also depends on the type of food sliced. For example, thin onion slices are different from the results obtained with thin slices of bread. So, even if you already feel thin in slices, it still depends on the type of food sliced according to the general standards in effect.
2. Cut or chop
You sometimes find in recipes "cut" without additional instructions on size. This means that you are allowed to cut the ingredients according to your tastes. Generally, the deduction also depends a lot on the harmony of the dishes you will prepare. For example, to make fried meat, you can cut the meat from the size or size of the vegetables used in the bustle.
3. Cut or chop
Chop in the same way by cutting until obtaining a smooth consistency. To chop, you must use a special knife. There are also a number of ingredients that are processed by hashing; meat, onion, garlic, celery and parsley. How to chop making sure that the pointed end of the knife is firmly attached to the cutting board, the other part being used to continuously divert all directions until the desired finish is obtained. For meat, it is now better known as ground meat, fish or chopped chicken because the mill is much more convenient than a knife. If in your recipe you have minced meat, but you do not have a mill, then you have to cut the meat.
4. Do it or crush it
Somnolence is understood to mean a sweetened food ingredient, such as potatoes or sweet potatoes. So, to produce mashed potatoes and sweet potatoes, you can use a fork or a special tool to lubricate the potatoes.
5. Thrown
One of the conditions of treatment of kitchen spices in the kitchen must be crushed. This means that the food is pressed only until it breaks, dissolves or bruises. The ingredients recommended for cooking are usually herbs such as garlic, ginger, lemongrbad and meat. Generally, the process of the meat is crushed to make it an impal or a scum. There are also tools that are used to create food bruises such as children or knife handles can also be a knife placed to sleep.
6. Cut
To cut means the same as to cut. But for the context in cooking recipes, cut means how to cut up to smooth. In terms of cooking, we are reducing the results of a rather large size. For vegetables or herbs, such as parsley, we usually talk about cutting, not cutting.
7. Cut Apia or Julienne matches
This term in the recipes calls a match. But in reality, the amount of cut material should not always be the same as a match. Sometimes pieces smaller than the size of a match, but can be called pieces according to the match. Make sure the shape is long and thin. Foods that are often cut in this way include carrots, potatoes, tempeh and cucumbers.
8. Cut the cube or cut into cubes
How to cut food like this cube on each side at the same height, so that it really looks like a cube. The size is usually not specified can be very small, or less than half a centimeter to the size of 1 centimeter. The cut of this model is also very dependent on harmony.
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9. Cut the box
Well, cut with the shape of the box should be considered differently by cutting the cube. Usually, this is used for thick vegetables such as red pepper, green pepper or parsley. The shape can be really square, but it can also be a bit rectangular.
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