Label
All
0
Clear all filters

Scoring

Appears in
Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

  • About

This is a technique used to pierce the surface of foods to help them cook faster and more evenly. It also gives them an attractive appearance. Use a cleaver or sharp knife and make cuts into the food at a slight angle to a depth of about 3 mm (โ…› in). Take care not to cut all the way through. Make cuts all over the surface of the food, cutting criss-cross to give a wide, diamond-shaped pattern.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title