Does someone have a link they could share explaining cooking terms in an easily explained way? Or perhaps take a whack at explaining them yourself?
The scenario: I have a recipe that calls for a shredded head of cabbage. I'm not exactly sure what "shredded" is..... Is it like the lettuce on a big mac, or a taco from taco bell? Is it finer, like a purchased bag of coleslaw? Is there a difference between shredding a head of cabbage and slicing one?
Where does something chopped become something diced? What is the difference? Does perhaps one use a knife and ther other a machine of sorts (food processor, mandolin)?
Fold, incorporate, stir, whisk..... I think I have a handle on those. I guess I'm looking more for cutting techniques and perhaps when one would forego the knife and reach for a different cooking tool or appliance to get the desired results.
Seems I remember a RR recipe calling for shredded potatoes where she accomplished this by rubbing the spud on a cheese grater. I don't think that would work very well for a head of cabbage....
Can someone clear part of my confusion?
The scenario: I have a recipe that calls for a shredded head of cabbage. I'm not exactly sure what "shredded" is..... Is it like the lettuce on a big mac, or a taco from taco bell? Is it finer, like a purchased bag of coleslaw? Is there a difference between shredding a head of cabbage and slicing one?
Where does something chopped become something diced? What is the difference? Does perhaps one use a knife and ther other a machine of sorts (food processor, mandolin)?
Fold, incorporate, stir, whisk..... I think I have a handle on those. I guess I'm looking more for cutting techniques and perhaps when one would forego the knife and reach for a different cooking tool or appliance to get the desired results.
Seems I remember a RR recipe calling for shredded potatoes where she accomplished this by rubbing the spud on a cheese grater. I don't think that would work very well for a head of cabbage....
Can someone clear part of my confusion?