Allumette
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Allumette
Julienne, , or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for , celery for , potatoes for julienne fries, or cucumbers for . Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate. The measurement for julienne is . Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise (). The first known use of the term in print is in François Massialot's (1722 edition). The origin of the term is uncertain. A is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil cut in strips a half- in thickness and about eight or ten in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term . The root veget ...
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Matchstick
A match is a tool for starting a fire. Typically, matches are made of small wooden sticks or stiff paper. One end is coated with a material that can be ignited by friction generated by striking the match against a suitable surface. Wooden matches are packaged in matchboxes, and paper matches are partially cut into rows and stapled into matchbooks. The coated end of a match, known as the match "head", consists of a bead of active ingredients and binder (material), binder, often colored for easier inspection. There are two main types of matches: safety matches, which can be struck only against a specially prepared surface, and strike-anywhere matches, for which any suitably frictional surface can be used. Because of the substance used to coat each match, this makes them non-biodegradable. Etymology Historically, the term ''match'' referred to lengths of rope, cord (later cambric) impregnated with chemicals, and allowed to burn continuously. These were used to light fires and fir ...
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