Theory before practice
Before getting to the heart of the matter, we will first dwell a little on the theory. How will all this help you?
Mastering the cutting techniques is an important point because:
- This allows for more uniformity in the size of your food. And who says more uniformity in the pieces obtained also allows a better uniformity in the cooking of your vegetables for example.
- This allows more regularity in your fruit and vegetable cuts And it is frankly prettier . Tasting begins with the eyes.
- This allows more safety and minimizes negligence during cutting which could lead to injury.
And of course, in addition to having good cutting techniques, it is important to always stay focused. This may seem obvious, but we still prefer to repeat it.
Summary of the theory, mastering cutting techniques can prove to be of great help in gaining efficiency in the kitchen, in safety and in fact taking more pleasure in the kitchen .
The main vegetable cutting techniques:
Now that you're informed, let's get down to business.
There are different vegetable cutting techniques that you can perform using your kitchen knife. We present to you our 5 favorites.
We start with the émincé, also known as the slicing. Whether you plan to make a nice tomato salad or radish pickles, the minced technique is essential. If no dimension is fixed for this kind of cut, we generally speak of thin slices, as the term minced also indicates!
Do you rather want to prepare a good comforting vegetable soup? With pieces of course. Then opt for cutting your vegetables into brunoise. It will be a question here of cutting your vegetables (or fruits it also works) in very small squares of 2mm of thickness after having, beforehand, rinsed and peeled them.
Perhaps the most well-known cut, julienne is nonetheless a technique that requires patience and an eye for detail. To properly make a julienne, you will need:
- Start by washing and peeling your vegetables
- Then cut them into small, rather thin sticks. We are talking here about a thickness varying around 2mm and a length not exceeding 5mm.
Perfect for filling your spring rolls!
Now let's move on to one of the lesser known techniques of young chefs. It is a recipe quite similar to the brunoise, which first requires cutting into sections 5 cm long and 1.5 cm thick which will then be transformed into 1mm dice. A smaller brunoise in short!
The salad is also cut into small cubes. But in small cubes of a completely different thickness since these are cubes ranging from 3 to 4mm , and whose size corresponds to that of peas... Not surprising when you know that the mixed vegetables have peas and vegetable cubes.
Ratatouille, steamed vegetables, fruit salad, vegetable sticks... Now that cutting vegetables has no more secrets for you, all you have to do is get a good chef's knife if you haven't already. do. Be careful you will see it's addictive, and you risk calling your daughter Julienne.