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Accordion cut

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22: 458: 126:, in which a thick piece of meat is extended into a thin one with a larger surface area. A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating "hinges" which allow the meat to unfold into a long, flat, piece. The technique allows faster cook time and increases the surface area of the meat. 190: 499: 523: 86: 58: 105: 65: 316: 183: 72: 43: 39: 54: 238: 199: 492: 306: 518: 176: 32: 528: 485: 79: 8: 139: 473: 213: 163: 341: 142:) where the potatoes are sliced across the surface to create a larger surface area. 127: 263: 469: 397: 331: 512: 437: 296: 253: 228: 151: 123: 392: 311: 132: 427: 422: 412: 321: 273: 258: 138:
A similar technique is also seen in accordion potatoes (also known as
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This technique is often used in conjunction with pounding with a
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article about preparation methods for food and drink is a
46:. Unsourced material may be challenged and removed. 510: 493: 184: 500: 486: 191: 177: 106:Learn how and when to remove this message 135:, to further thin and even out the cut. 122:is a technique in butchery, similar to 511: 172: 452: 198: 44:adding citations to reliable sources 15: 13: 14: 540: 157: 456: 20: 31:needs additional citations for 1: 524:Cutting techniques (cooking) 472:. You can help Knowledge by 7: 145: 10: 545: 451: 365: 289: 206: 164:How to Cut Korean Ribs 40:improve this article 290:Chemical/biological 140:Hasselback potatoes 481: 480: 446: 445: 116: 115: 108: 90: 536: 519:Food preparation 502: 495: 488: 460: 453: 200:Food preparation 193: 186: 179: 170: 169: 111: 104: 100: 97: 91: 89: 48: 24: 16: 544: 543: 539: 538: 537: 535: 534: 533: 509: 508: 507: 506: 449: 447: 442: 361: 285: 264:Crinkle-cutting 202: 197: 160: 148: 112: 101: 95: 92: 55:"Accordion cut" 49: 47: 37: 25: 12: 11: 5: 542: 532: 531: 526: 521: 505: 504: 497: 490: 482: 479: 478: 461: 444: 443: 441: 440: 435: 430: 425: 420: 415: 410: 405: 400: 398:Flash freezing 395: 390: 385: 380: 375: 369: 367: 363: 362: 360: 359: 354: 349: 344: 339: 334: 329: 324: 319: 314: 309: 304: 299: 293: 291: 287: 286: 284: 283: 282: 281: 276: 271: 266: 261: 256: 251: 246: 236: 231: 226: 221: 216: 210: 208: 204: 203: 196: 195: 188: 181: 173: 167: 166: 159: 158:External links 156: 155: 154: 147: 144: 114: 113: 28: 26: 19: 9: 6: 4: 3: 2: 541: 530: 529:Cooking stubs 527: 525: 522: 520: 517: 516: 514: 503: 498: 496: 491: 489: 484: 483: 477: 475: 471: 467: 462: 459: 455: 454: 450: 439: 436: 434: 431: 429: 426: 424: 421: 419: 416: 414: 411: 409: 406: 404: 401: 399: 396: 394: 391: 389: 386: 384: 381: 379: 376: 374: 371: 370: 368: 364: 358: 355: 353: 350: 348: 345: 343: 340: 338: 335: 333: 330: 328: 325: 323: 320: 318: 315: 313: 310: 308: 305: 303: 300: 298: 295: 294: 292: 288: 280: 277: 275: 272: 270: 267: 265: 262: 260: 257: 255: 252: 250: 247: 245: 244:Accordion cut 242: 241: 240: 237: 235: 232: 230: 227: 225: 222: 220: 217: 215: 212: 211: 209: 205: 201: 194: 189: 187: 182: 180: 175: 174: 171: 165: 162: 161: 153: 150: 149: 143: 141: 136: 134: 129: 128: 125: 121: 120:accordion cut 110: 107: 99: 88: 85: 81: 78: 74: 71: 67: 64: 60: 57: â€“  56: 52: 51:Find sources: 45: 41: 35: 34: 29:This article 27: 23: 18: 17: 474:expanding it 463: 448: 254:Butterflying 243: 152:Butterflying 137: 130: 124:butterflying 119: 117: 102: 93: 83: 76: 69: 62: 50: 38:Please help 33:verification 30: 393:Deep frying 133:meat mallet 96:August 2024 513:Categories 423:Rotisserie 413:Parboiling 322:Marinating 317:Fermenting 274:Julienning 259:Chiffonade 207:Mechanical 66:newspapers 433:Sous-vide 388:Confiting 352:Sprouting 337:Seasoning 438:Toasting 428:SautĂ©ing 418:Roasting 408:Grilling 378:Barbecue 357:Sugaring 327:Pickling 249:Brunoise 224:Kneading 214:Creaming 146:See also 466:cooking 383:Boiling 366:Thermal 347:Souring 342:Smoking 332:Salting 302:Brining 279:Mincing 239:Cutting 219:Juicing 80:scholar 403:Frying 373:Baking 312:Drying 307:Curing 269:Dicing 82:  75:  68:  61:  53:  464:This 297:Aging 234:PurĂ©e 229:Paste 87:JSTOR 73:books 470:stub 59:news 118:An 42:by 515:: 501:e 494:t 487:v 476:. 192:e 185:t 178:v 109:) 103:( 98:) 94:( 84:· 77:· 70:· 63:· 36:.

Index


verification
improve this article
adding citations to reliable sources
"Accordion cut"
news
newspapers
books
scholar
JSTOR
Learn how and when to remove this message
butterflying

meat mallet
Hasselback potatoes
Butterflying
How to Cut Korean Ribs
v
t
e
Food preparation
Creaming
Juicing
Kneading
Paste
Purée
Cutting
Accordion cut
Brunoise
Butterflying

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