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Home » Cooking Techniques » Quadriller

Quadriller

Quadriller is a term that means to make criss-cross lines on the surface of food. It is just a way of improving food presentation and making it look more interesting.

It usually refers to food cooked on a grill over top a fire. The bars of the grill burn their lines into the food. You then turn the meat at a 90 or 45 degree angle to create intersecting lines. It can also be done by hand, sort of one line at a time, with a superheated skewer.

It can also be done to ungrilled foods wtih the back of a knife such as fish, scallops, etc.

It can also be used to describe criss-cross strips of pastry on top of a pie, or a criss-cross pattern of anchovies on a pizza, etc.

The effect achieved is called “quadrillage.”

Other names

French: Quadriller
Dutch: Ruitpatroon
Spanish: Cuadricula
Portuguese: Retícula

This page first published: Jun 4, 2005 · Updated: Jun 24, 2018.

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