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Green cutting boards: vegetables and fruits. Yellow cutting boards: poultry; Brown cutting boards: cooked meat; White cutting boards: dairy and breads (also for universal if no other board is available.) Care of boards. Regardless of the material, regular maintenance of a cutting board is important.
Website. potatoes .ahdb .org .uk. AHDB Potatoes, previously known as the Potato Council, is a trade organisation that aims to develop and promote the potato industry in Great Britain. Previously an independent non-departmental public body, it has been a division of the Agriculture and Horticulture Development Board since 1 April 2008.
A mandoline (US, / ˌ m æ n d ə ˈ l iː n,-ˈ l ɪ n /) or mandolin (British, /ˌmandəˈlɪn/, /ˈmandəlɪn/, /ˈmandl̩ɪn/), is a culinary utensil used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts.
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Uncooked mirepoix on a cutting board, with the addition of leeks. A mirepoix (/ m ɪər ˈ p w ɑː / meer-PWAH, French:) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without coloring or browning.
A fixed blade (aka sugarcane peeler knife), Australian and Y peeler Using a peeler. A peeler (vegetable scraper) is a kitchen tool, a distinct type of kitchen knife, consisting of a metal blade with a slot with a sharp edge attached to a handle, used to remove the outer layer (the "skin" or "peel") of some vegetables such as potatoes, broccoli stalks, and carrots, and fruits such as apples and ...