1. Julienne Cut: Julienne cut is a culinary knife cut in which the food item is cut into thin long strips similar to match stick or shoe string. its measurement is 1/8*1/8*1 to 2 inches.
2. Jardiniere Cut: It is french cooking term meaning to cut a vegetable into thick stick or finger shape. Cut the vegetables into 10 cm(4 inch) long, 4 mm to 10 mm wide.
3. Paysanne Cut: It is a french term that is used to describe the way of vegetable cutting in any shape like triangle, square or circle.
4. Macedoine Cut: It is a cutting technique in which a fruit or vegetable is cut into big cubes. This cut is used for preparing soup, stock or salad.
5. Brunoise Cut: It is cutting technique in which a fruit or vegetable is cut in fine dice. First food item is julienne then cut in cubes of 1 mm size.
How to use knife while cutting vegetables:
Extra Cuts:
1. Duxelle Cuts: Duxelle is a cutting technique in which we cut vegetables or fruits roughly in any shape.
2. Torne/Barrel Cuts: Barrel cut is cutting technique in which we cut vegetables into barrel shape or cylindrical shape.
3. Chiffonade/ Shredding: Shredding is a cutting technique of leafy vegetable in thin long strips from 1 mm to 1 inch.
4. Slicing: Slicing is cutting technique into relatively broad slices used in sandwiches and roast.
5. Mincing: Mincing is a cutting food into thin strips and them dice the strips. Ex: Kima
6. Crushing: Crushing is to crush soft vegetables like garlic and ginger using knife.
2. Jardiniere Cut: It is french cooking term meaning to cut a vegetable into thick stick or finger shape. Cut the vegetables into 10 cm(4 inch) long, 4 mm to 10 mm wide.
4. Macedoine Cut: It is a cutting technique in which a fruit or vegetable is cut into big cubes. This cut is used for preparing soup, stock or salad.
5. Brunoise Cut: It is cutting technique in which a fruit or vegetable is cut in fine dice. First food item is julienne then cut in cubes of 1 mm size.
How to use knife while cutting vegetables:
Extra Cuts:
1. Duxelle Cuts: Duxelle is a cutting technique in which we cut vegetables or fruits roughly in any shape.
2. Torne/Barrel Cuts: Barrel cut is cutting technique in which we cut vegetables into barrel shape or cylindrical shape.
3. Chiffonade/ Shredding: Shredding is a cutting technique of leafy vegetable in thin long strips from 1 mm to 1 inch.
4. Slicing: Slicing is cutting technique into relatively broad slices used in sandwiches and roast.
5. Mincing: Mincing is a cutting food into thin strips and them dice the strips. Ex: Kima
6. Crushing: Crushing is to crush soft vegetables like garlic and ginger using knife.
3 comments:
RAAYA products is a web portal which brings together advanced, content and products related to the kitchen tools & kitchen care. Here are options for the Julienne Vegetable, fruit Peeler Cutter Slicer Ultra, extra Sharp Stainless Steel Blade and Changeable razor-sharp.
Please tell me diamond cutting definition
awesome vegetable cuts .. got any good wooden cutting board to recommend tho? antimicrobial cutting board seems to be best in market by far
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