Juliana

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Cutting technique that consists of cutting ingredients, mainly vegetables, into thin, elongated strips. This type of cut is common in Western cuisine and is used to achieve a delicate texture and even cooking in dishes such as soups, stews, stir-fries and salads. The strips are usually about 1-2 mm thick and 4-5 cm long, although these dimensions may vary according to the cook and the specific dish. To make this cut, the food must first be squared, if it is round, then cut slices 5 cm long and 1 to 2 mm thick. Then make strips 1 to 2 mm wide.

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