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Glossary entry

French term or phrase:

tailler en sifflets

English translation:

cut on the diagonal

Added to glossary by Miranda Joubioux (X)
Jul 23, 2008 15:33
15 yrs ago
6 viewers *
French term

tailler en sifflets

French to English Other Cooking / Culinary
Tailler les salsifis en sifflets.

This appears to be a common term for a way in which vegetables are cut, but I can't find the Engish equivalent.
Proposed translations (English)
5 +8 cut on the diagonal
3 cut into batons
3 -2 julienne (as a verb)

Discussion

Emma Paulay Jul 23, 2008:
I presume it means 'whistle shaped' so cut diagonally into 4-5 cm long pieces - which is how I've always seen salsifi. I don't how to say that concisely though!

Proposed translations

+8
1 hr
Selected

cut on the diagonal

En sifflet se dit d’une Coupe, d’une section en biseau.
Tailler une branche en sifflet. (http://fr.wiktionary.org/wiki/sifflet)

http://projects.washingtonpost.com/recipes/2007/12/26/braise...
Peer comment(s):
agree jean-jacques alexandre
14 mins
Merci Jean-Jacques!
agree Carol Gullidge : slice diagonally ?
1 hr
Thank you
agree Irene McClure : yes, and the thickness is usually specified
2 hrs
Thank you!
agree Catherine CHAUVIN
4 hrs
Merci Catherine!
agree Melissa McMahon : I think it would be useful to specify cut 'thickly' or into diagonal-cut 'chunks'
9 hrs
Thank you Melissa!
agree Emma Paulay : also with Melissa
15 hrs
I agree it would make a better recipe. Thank you.
agree Lionel CHEVALIER
1 day 20 hrs
Merci Lionel!
agree Tony M : Yes, same sort of proportions as 'penne' pasta! Cut diagonally, and with the length probably 1½—2 × diameter
1592 days
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Thanks"
-2
15 mins

julienne (as a verb)

In my (many) years experience as a chef in the US, we tend to use julienne as in "Julienne those beans please" to express that kind of slicing.
Peer comment(s):
neutral Emma Paulay : I think the Fr would have been 'julienne' in that case. Salsifi is too thick to be considered 'julienne'. I also think the ends need to be cut diagonally (like the part of the whistle that you put in your mouth).
3 mins
That's what I mean; when we cut diagonally regardless of the thickness we call it julienne - this is a corruption of the French term.
disagree Jean-Louis S. : http://www.ehow.com/how_13876_julienne-vegetables.html {{{ or }}} http://www.culinaryinsider.com/education/0904_knives_handout...
16 mins
that's all verywell, but I'm talking about the way it is used in the field, to be specific, it would be "julienne thickly"
disagree jean-jacques alexandre : not the same kind of cut
59 mins
Something went wrong...
49 mins

cut into batons

Perhaps? This is how Gordon Ramsay cuts his salsify anyway!

see:

http://www.channel4.com/food/recipes/chefs/gordon-ramsay/sea...
Peer comment(s):
agree Emma Paulay : Yes, it even says 5cm. Just need to add diagonally and I'll be happy :-)
3 mins
neutral Jean-Louis S. : I have myself only used salsify in batons but I have to say that many recipes cut into batons but some have thinner slices. En sifflet is just in diagonal slices (if the thickness is relevant, it should be specified).
17 mins
disagree Tony M : No, 'batons' (or 'batonnets') is a different cut, and misses out the all-imporatnt 'diagnonal' here.
1592 days
Something went wrong...
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