Knife skills are imperative for a home cook. Whipping out delicious meals is one thing but managing it with excellent plating skills (some ideas from here) and some brilliant cuts can turn your culinary creations from ordinary to extraordinary.
First and foremost – It’s all about looking sharp
Image Source: Looking Sharp
Image Source: R Murphy Knives
CUT AWAY!
And because we typically spend more time in the kitchen chopping and cutting vegetables than meat (it’s true because the butcher does most of the work!). We knifed around and cut out some handy skills for you to know before you dish out your next home cooked meal.
The Julienne Cut
Image Source: Florida Coastal Cooking
Dimensions: 2mm x 2mm x 40mm
Common Uses: Carrots, Celery and Potatoes (Julienne Fries!)
It is a thin rectangular cut, some even call it the matchstick cut!
The Brunnoise Dice
Image Source: GYGI Blog
Dimensions: 3cm on all sides
Commons uses: Potatoes, Carrots, Leek, Turnips
It’s a really fine cube that is cut once again after being Julienned. In France, a brunnoise is even smaller! Almost 2mm on each side!
The Paysanne Cut
Image Source: Perfect Morsel
Dimensions: ~1.5cm x ~1.5cm x ~0.3cm
Common uses: Stems of vegetables or roots like Ginger
Now this is a thin slice! And it really depends on the shape of the vegetable. We’re talking about nice uniform slices here. This technique can really bring out the aromatics of your herbs!
RULES OF THE GAME
Image Source: Vegetable.co.nz
Here's an interesting tip from a cook book.
Remember that cutting and chopping has its own “Pick two of three”
Speed, Waste, Uniformity
If you want speed and low waste, you’ll lose uniformity.
If you want low waste and uniformity, you’ll lose speed.
If you want speed and uniformity, you’ll have more waste.
Too many things to remember? Here is a compilation of some of the finest cut which you can print and stick it on your refrigerator!
Image Source: Vegetable.co.nz
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