What are they when cooking?

Pieces

Matchstick are pieces of food that have been cut so that they are very small; They are often around the size of the matches, hence the name. There are many uses of pieces of matches, from fries to salads; Thanks to their small, even size they are very versatile. Most often, the pieces are cut out of solid vegetables, such as carrots, although it is also possible to find meat sliced ​​into skarts similar to matches.

There are several ways to make pieces. Many people achieve this small and accurate cut by Julienning with a sharp knife. In Julienne cut, the food is cut into extremely thin, even strips that can be cut into finer strips to produce pieces of comparison. The easier way of Julienning vegetables involves using a mandolin slicer, a piece of kitchen equipment that feeds food for you when feeding. If you do not feel tilted to use a knife or mandolin, some markets sell common vegetables that are filmed into pieces of match.

There are several reasons to use pieces of match in cooking. The first is that because the pieces are very small, they cook fast. This may be suitable for throwing food as frying. The uniform size of pieces of matches ensures that they also cook evenly. They also add texture and structure to the bowl; For example, the Matchstick Cut can be thrown at the last minute to maintain their crispness and create some volume in a finished bowl.

Some recipes require everything to be cut into pieces of matches; For example, Coleslaw is often produced with evenly Julienne cut pieces of cabbage, carrots, etc. Even size size helps promote even distribution of the sauce, which can be useful in something like coleslaw, where pieces of sauce would be somewhat unpleasant. Pieces of matches can also be used as an accent.

If you produce comparison pieces with a knife, rather than mandolin, start cutting longitudinal cuts at an even distance apart. If pRacing with a rounded food such as carrots or onions, cut it in half to prevent it from moving on the board. Use your hand to keep the food together when performing longitudinal cuts. Once you have finished the range of even cuts in one direction, you create a set of stacked layers, cut in a different direction to cut the layers into a magic. Use several cuts along the medium length of food to change long strands into matches and then use as needed.