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Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
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.
Traditional Ainu cuisine used meats obtained through fishing and hunting such as salmon and deer, wild plants gathered in the mountains such as Cardiocrinum cordatum bulbs ( turep) and acorns, as well as various grains and potatoes obtained through farming. Another feature is its liberal use of oils as flavoring.
Having your cutting board sliding around on your countertop while you try to chop vegetables is not only a nuisance, but it could be potentially dangerous. There are a few ways you can...
To reduce the chance of this it is advised to use separate boards for different types of food such as raw meat, cooked meat, dairy and vegetables. Many professional kitchens follow this standard colour-coding system: [5] Blue cutting boards: raw seafood. Red cutting boards: raw red meat.
A fletch is a large boneless fillet of halibut, swordfish or tuna. There are several ways to cut a fish fillet: Cutlet. This fillet is obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail. The fish is then turned and the process repeated on the other side to produce a double fillet. Single