A culinary knife cut used mainly for vegetables such as carrots, celery and potatoes, whereby the food is cut into long, thin strips approximately 6cm in length and 2mm in width.
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[12]Links
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/japanese-eggplant
[7] https://www.gourmed.net/en/glossary/kalathaki-limnou
[8] https://www.gourmed.net/en/recipes/quick/haricotwhite-beans-soup-tomato-sauce-fasolada
[9] https://www.gourmed.net/en/recipes/cooking-basics/concentrated-tomato-paste
[10] https://www.gourmed.net/en/recipes/all-recipes/cheese-pie-tiropita
[11] https://www.gourmed.net/en/recipes/stuffed-tomatoes-octopus
[12] https://www.gourmed.net/en/recipes/octopus-roast
