Handboek Snijtechnieken
How do you debon a lamb leg?
How is a fish filleted?
What is the best way to cut an onion?
Cooking successfully is more than a question of the right ingredients in the hands of a capable cook. The taste of a dish depends on how the food is cut into slices or cubes or is finely chopped. The following items are covered: - the right tool: which blade for which operation?
Stay sharp: how do you keep kitchen utensils in top condition? - Fruit and vegetables: peelings, chopping, cutting and much more- Meat, game and poultry: from pre-cutting roasts to boning poultry- Fish, crustaceans and shellfish: opened oysters, cleaned shellfish and filleted fish. The best chefs give step-by-step instructions for all skills so that everyone can learn to cut like a professional cook.
Specifications:
Language: | Dutch |
Pages: | 224 |