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Many times when you read a recipe, the chef will have written them up using what we call culinary terms. These terms are useful as it means only having to use one or two words instead of having to constantly describe a process or method.

In today's recipe for Ossobuco alla Milanaise, I have used a few of these for basic vegetable preparations, these are (plus a few not mentioned in the recipe):

  Mirepoix : Roughly chopped vegetables used as a basis for soups, sauces and stews.
This usually consists of a combination of onions, leek, celery and carrots
  Ribbons : Wash and peel carrot and with a peeler shave off fine ribbons.
  Julienne : Fine strips of root vegetables, for example carrot. Make ribbons and trim into 3cm lengths and then cut into very fine strips (1mm wide)
  Brunoise : Fine dice of root vegetables
Cut into julienne and then into 1mm dice
  Jardiniere : Batons of root vegetables, for example carrot.
Wash and peel carrot and cut into 5mm thick slices. Cut 3cm lengths and then cut into 5mm thick batons
  Macedoine : Large dice of root vegetables
Cut into jardiniere and then into 5mm dice

All of the above may also be made with fruits


This basic preparation is used for sauces, soups, stews, to stuff vegetables, for stir fry's and many, many other dishes. It is basically, skinned and de-seeded tomatoes, roughly chopped

  • Remove the core of the tomato and lightly score the skin with a sharp knife in a cross

  • Plunge into boiling, salted water (this is called a chauffant) for 10 seconds

  • Remove and place into iced water or under cold running water to stop the cooking process

  • The peel should now just easily peel away, if it does not repeat steps 2 and 3

  • Cut tomatoes in half and remove the seeds under running water

  • Roughly chop



Food and Cooking Tips
from professional
Chef Tallyrand


Born and raised in Plymouth, Tallyrand started his initial training as a chef at Plymouth College of Further Education. It was here that he was to learn his love, his passion for food and the culinary arts. From here he headed to Germany to complete his apprenticeship as Commis de Gardemanger.

Germany gave him his first taste of cooking for the rich and famous, as half way through his first year, along with the Sous Chef and a Chef de Partie, he was whisked off to Cologne to help prepare meals for a political conference, where amongst other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader. This was to prove to be just one of the many celebrities he was to cook for or get to know over the years . . .

If you would like to find out more why not visit Tallyrand's own web site (link in main menu)

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