Tips from professional Chef Tallyrand:
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Tallyrand
Food and Cooking Tips
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Food
Tip on basic vegetable preparations
 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
Tomato
concassé
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 & 3
- Cut
tomatoes in half and remove the seeds under running
water
- Roughly
chop
Related
Recipe:
Published
11
September
2000
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