A culinary, precision, cutting technique, in which food, usually vegetables, is first julienned, then turned a quarter turn and diced again. The resulting cubes of length 3 milimetres or less are commonly used as a garnish or for fine sauces.
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[12]Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/brown-or-yellow-onion
[7] https://www.gourmed.net/en/glossary/brussel-sprout
[8] https://www.gourmed.net/en/recipes/low-budget/bruschetta-tomatoesthyme-and-xino-myzithra-traditional-unpasteurised-greek-cheese
[9] https://www.gourmed.net/en/recipes/all/shrimp-lemon-garlic-herbs-and-white-wine
[10] https://www.gourmed.net/en/recipes/child-friendly/figs-honey-and-spices
[11] https://www.gourmed.net/en/recipes/beef-stew-olives
[12] https://www.gourmed.net/en/recipes/all/apricot-preserve-verikoko-glyko
