蔬菜的切法:
1,BRUNOISE:1-3毫米的小方块
2,CHIFFONADE:丝,一般用于绿叶蔬菜
3,JARDINERE(法文):,2。5厘米长,1/2厘米厚和宽
4,JULIENNE:4厘米长如火柴棒厚薄度
5,MOCEDOINE(法文):1/2厘米长的立方体
6,MIREPOIX:随意差不多的小方块三角圆弧长条等等,我自己看约2厘米左右的大小
7,PAYSANNE:1-2毫米厚块
8,MATIGNON:Roughly cut vegetables cooked in butter with ham,thyme and bay leaf,finished by deglazing the pan with a little maderia.Matignon vegetables usually inclued carrot,onion and celery are used to add flavour
when cooking large pieces of meat.
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1,BRUNOISE:1-3毫米的小方块
2,CHIFFONADE:丝,一般用于绿叶蔬菜
3,JARDINERE(法文):,2。5厘米长,1/2厘米厚和宽
4,JULIENNE:4厘米长如火柴棒厚薄度
5,MOCEDOINE(法文):1/2厘米长的立方体
6,MIREPOIX:随意差不多的小方块三角圆弧长条等等,我自己看约2厘米左右的大小
7,PAYSANNE:1-2毫米厚块
8,MATIGNON:Roughly cut vegetables cooked in butter with ham,thyme and bay leaf,finished by deglazing the pan with a little maderia.Matignon vegetables usually inclued carrot,onion and celery are used to add flavour
when cooking large pieces of meat.
请阅读更多我的博客文章>>>
• | 西餐的正宗做法(一) |
• | 说禅及其他 |
• | 归家 |
• | 梦(五) |
• | 梦(四) |