Apr
23
Techniques on Cutting and Deveining Shrimps
Filed Under Cebu Food-trip Adventures
CUTTING
Slice
- To cut a cross-sectional portion of the ingredient; slices may vary in thickness.
Julienne
- Vegetables, potatoes or other items cut into thin strips; 1/8 inch square by 1 to 2 inches long is standard. Fine julienne is 1/16 inch square.
Dice
- To cut ingredients into small cubes 1/4 inch square dimension.
Chop
- To cut into pieces of roughly the same size. This can be done by a “rocking” motion with the pointer finger on the tip of the knife and the other hand gripping the handle.
French Fry
- To cut into strips of 1/3 to 1/2 inch square by 3 inch long.
Cube
- To cut ingredients into small cubes 1/3 inch square for medium ad 3/4 inch square for large standard.
Deveining Shrimps
- Remove head. Cut or simply pull off shrimp head.
- Remove shell. Tail may be left intact or the tail maybe shelled too, depending on the recipe.
- Slit off back of the shrimp lightly just to expose the vein.
- remove vei as this contains some elements which can cause allergic reactions to some.
