In cooking, the term "bias cut" refers to the technique of cutting food at an angle, usually at a 45-degree angle to the surface of the food.
It can also be referred to as, "cutting on the diagonal."
This cutting technique is commonly used for long, cylindrical foods such as carrots, celery, and cucumbers, as well as for proteins such as steak or fish fillets. The bias cut results in oblique-shaped pieces that are wider and longer than they would be if cut straight across and can add visual interest and texture to a dish.
The angle of the cut can also affect the way the food cooks and its overall texture, as the larger surface area can allow for more even cooking and a slightly different mouthfeel. The bias cut is a versatile technique that can be used in a variety of recipes and preparations.
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