Blog

How to carve a raw capon

Learn how to precisely carve a raw capon to cleanly separate the limbs before slow and controlled cooking.

How to cut meat for Chinese fondue

Discover how to slice meat for Chinese fondue into extremely thin slices for instant cooking in your fragrant broth.

How to cut meat for fondue bourguignonne

Discover how to cut the meat for fondue bourguignonne into regular two-centimeter cubes for perfect and tender cooking.

How to cut meat for a winemaker's fondue

Discover how to cut the meat for winegrower's fondue into thin slices to ensure quick and tasty cooking.

How to cut meat for a griddle

Discover how to cut meat for a griddle into thin and even pieces to ensure quick and even searing.

How to cut meat for a pierrade

Discover how to cut meat for a pierrade into thin, even strips to guarantee quick and tasty cooking.

How to cut meat for beef tartare

Learn how to cut meat for beef tartare with a knife to obtain a meltingly tender and tasty texture.

How to cut the meat for a Flemish carbonnade

Learn how to cut the meat for a Flemish carbonnade into large cubes to retain all the tenderness after simmering.

How to cut the meat for a veal stew

Discover how to cut the meat for a veal stew into regular cubes to ensure tender and even cooking.

How to cut meat for pot-au-feu tender

Learn how to cut meat for a tender and tasty pot-au-feu with this simple and effective technique.