Knife Skills: Basic Vegetable Cut's// how to cut vegetables, techniques

  • 4 years ago
Mastering basic knife skills is one of the most essential parts of cooking, along with keeping your knives sharp. A sharp knife not only allows you to work faster, but safer. When your knife is blunt the amount of pressure needed to cut through food is much greater, one slip can result in a nasty injury

Different cuts
Traditional French cooking dictates basic cuts and their sizes. The most commonly used are julienne, dice, brunoise and chiffonade.

Julienne is technically a baton measuring 5cm x 3mm x 3mm. Chopping these batons into cubes is known as dicing and for brunoise, the batons are cut into particularly fine 3mm cubes.

When learning basic knife skills it is better to practice julienne to begin with. Use a cheap vegetable such as a potato or a carrot and turn the trim into mash or a soup.

While it is not essential to know the exact measurements of different cuts, it is a useful skill to be able to cut vegetables into uniform shapes and sizes, especially when preparing a special meal that requires the wow factor.


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