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1 julienne
( FRANCE)shredded vegetables; also a consommé garnished with shredded vegetablesTo cut vegetables, fruits, or cheeses into thin strips.♦ Foods that are cut in long, thin strips. The term is usually associated with vegetables, but may be applied to cooked meat or fish. -
2 larding
A technique by which thin strips of backfat, or vegetables, are inserted into a piece of meat. These strips help the meat to remand juicy during cooking. Larding with vegetables gives the meat a contrast of color plus the addition of flavor. This practice is not used as often now because of the higher quality of meat available to us. -
3 à éffiler
( FRANCE)cut into thin strips; strip the stringy part from string beans; flake almonds. -
4 katsuobushi kezuriki
( JAPAN)traditional wooden box plane, used for shaving thin strips of dried katsuobushi of off blocks. The shavings are collected in a drawer at the base of the box.Italiano-Inglese Cucina internazionale > katsuobushi kezuriki
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5 shred
To cut food into thin strips. This can be done by hand or by using a grater or food processor. Cooked meat can be shredded by pulling it apart with two forks.To cut or tear in small, long, narrow pieces. -
6 sukiyaki
( JAPAN)the very traditional Japanese Cuisine♦ a type of hotpot with a sweet, soy-based soup (sukiyaki tare). Slices of beef and vegetables are cooked at the table in a shallow iron pan and dipped in raw egg just before eating.♦ Hot pot dish with tofu, negi (scallion), sliced meat (usually beef), konnyaku noodles, mushrooms and Chinese cabbage. The food is then dipped in a small bowl of raw, beaten eggs before being eaten.♦ Famous Japanese dish that consists of thinly sliced beef, tofu and vegetables in sugared soy sauce mixed with sweet sake (mirin) in the nabemono ("one-pot") style. The thinly-sliced beef is browned in the pan, then the broth is poured in and the other ingredients added in layers and boiled. Only the cutting of ingredients is done in kitchen while the cooking is carried out in a shallow saucepan on the dinner table.♦ Thinly sliced meat, seafood, or vegetables cooked in a pot of simmering broth at the table♦ braised beef and vegetable dish with broth added after cooking♦ thin strips of beef, vegies, slowly cooked or simmered in a shallow pot at the table. before being eaten, the ingredients are usually dipped in a light ponzu sauce -
7 baguette
"wand"; classic long, thin loaf of bread.( FRANCE)bread stick, a long narrow cylindrical loaf of white bread weighing 250 g. "Baguette" is the name for anything long and skinny, including drum sticks, strips of wood, etc. -
8 barding
The practice of wrapping lean cuts of meat to be with thin slices of back fat. The converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking. -
9 pizzoccheri alla Valtellinese
( ITALY)thin pasta strips with green vegetables, melted butter and cheeseItaliano-Inglese Cucina internazionale > pizzoccheri alla Valtellinese
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10 tagliatelle
( ITALY)thin, flat strips of egg pasta♦ A flat ribbon pasta, narrower than Fettucine, measuring approximately 6mm across. -
11 taglierini al tartufo
( ITALY)very thin pasta strips with trufflesItaliano-Inglese Cucina internazionale > taglierini al tartufo
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12 taglierini gratinati
( ITALY)thin pasta strips au gratinItaliano-Inglese Cucina internazionale > taglierini gratinati
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