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What is it? Mirepoix is a culinary preparation consisting of vegetables cut into small cubes (approximately 1-1,5 cm) used as a flavoring base in numerous classic French dishes and then…
Definition Learn all about the medallion cutting technique with us. Medallion cutting is a cutting technique that involves obtaining uniform, cylindrical portions from certain pieces of meat, fish, or vegetables. This cut is characterized by…
Definition: The julienne cut is a fundamental technique in professional cooking that involves cutting food into thin, elongated strips. It is considered one of the basic and elementary cuts in classical French culinary training. The term…
