What's the term for cutting part way through a vegetable or fruit to increase surface area?
The other day I braised beef asian style (a bit of weak beef stock, sweet soy syrup, and dark soy sauce if you're wondering), and I put in some ginger. I wanted to keep the ginger together but give the most surface area to let its flavors out, so I cut into sticks which were still connected to the base. I was explaining to someone what I'd done, but I could not come up with a name for what I did.
What is the name for this technique?
Best Answer
I think the term you are looking for is accordion cut. It is the technique you describe, making slices not all the way through, leaving an end or side intact.
It is most widely known for preparation of hasselback potatoes, but can also be used for meat and other items. Please see pics below of hasselback potatoes and meat.
Other times that I have used this cut is when fine dicing celery and other veggies and, quite similar to your use, when using a block of salt meat for seasoning vegetables.
Pictures about "What's the term for cutting part way through a vegetable or fruit to increase surface area?"
What are the cutting techniques of fruits and vegetables?
The Different Types of Vegetable Cutting Styles- Brunoise (Fine Dice) This particular technique will allow you to fine diced vegetables and fruit. ...
- Chiffonade (Shredding) ...
- Julienne (Match Stick Cuts) ...
- Macedoine (Large Dice) ...
- Slicing. ...
- Mincing. ...
- Roll-Cutting. ...
- Parallel Cutting.
What is it called when you cut veggies at an angle?
The roll cut (also known as the oblique cut) is a specific type of knife cut used to create pieces of food with two angled sides. These cuts are often performed on long, round pieces of food (i.e. carrots and parsnips) and add visual appeal to a dish.When cutting fruits and vegetables What does cut effect?
For many vegetables and fruits, the cut does make the flavor. Cuts affect cooking process, texture and aroma \u2014 and perhaps something even less tangible.What do you call the process of cutting vegetables into matchstick sized strips?
Julienne/French Cut In julienne (or French) cut, the ingredient is cut into long, uniform strips like matchsticks. Julienne cut is often used for salad ingredients and green veggies, like cucumbers, bell peppers, and zucchini.Minecraft wait what meme part 255 (Steve's heart)
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