Chisel: v. tr. “Chiselling” means making a few shallow oblique incisions on the surface of a round fish (especially mackerel) or an andouillette. The operation speeds up and penetrates the seasoning.
We also chisel the skin of the chicken to introduce slices of truffles.
As for the "chiseled" vegetables and herbs, they are cut into very small pieces, thin strips or tiny dice, rather than chopping them with a knife, which disperses their fragrance....
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