For a vegetable, a paring knife, a beak or a slicing knife are used to trim it by cutting it into brunoise (small dice) for example or by simply removing its damaged parts. P...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.