Techniques and Types of Cutting in the Kitchen
Did you know that cooking times in recipes are described based on the size of each food’s cut? In addition to helping you reduce possible cooking times, the types of cuts allow you to enhance the aesthetics of each dish and differentiate those with a greater number of ingredients.
With the guidance of our professionals, we explain the different types of cuts in the kitchen and the correct use of each knife for these cuts. Take note, as you are closer to becoming a professional chef.
Tips for Cutting Your Fruits and Vegetables
| 1 |
Julienne Cut |
| 2 |
Brunoise CutIt is one of the finest and smallest cuts you can make in your kitchen. Each piece of food should be cut into cubes of about 0.3 centimeters. It is perfect for cooking vegetables, root vegetables, and soups, among other dishes. |
| 3 |
Mirepoix CutIt is a very trendy cut among the most prestigious chefs in the world. It involves cutting vegetables into very small, somewhat irregular cubes between 1 and 0.5 cm. |
| 4 |
Chiffonade CutThis cut is used only with larger, tougher leafy vegetables, as well as various herbs. To achieve this, you will need to roll the leaves and slice them into very thin, long strips. |
| 5 |
Jardinière CutThese are diced cuts of about 6 x 6 mm. |
| 6 |
Pluma CutThis cut is used exclusively for cutting onions longitudinally and very thinly. The goal is for your onion to have a “fan” appearance. It is very similar to the julienne cut. |
| 7 |
Vichy CutThis is a very exclusive cut for elongated vegetables, such as bell peppers and cucumbers. Its shape is similar to that of a ring, with a thickness of about 2-3 centimeters. |
| 8 |
Concasse CutThis cut is performed only on peeled tomatoes without any seeds. It is perfect for adding to salads, side dishes, and stews. To achieve this cut, we recommend using a tomato knife. |
| 9 |
Macedonia CutIf you are a fan of fruit mixes, this will be your ideal cut to turn your fruit into small cubes. |
| 10 |
Bâton CutThe bâton cut is a type of cut performed on vegetables, potatoes, or meat. It is characterized by being a thick cut, approximately 8 mm in thickness. It resembles the shape of a stick, hence its name. This cut is very common in kitchens, as it allows for creativity in designing and decorating all kinds of dishes. |
| 11 |
Noisette CutThis cut is commonly used for fruits as well as vegetables. Unlike other cuts you can learn about in this list, the noisette cut is characterized by being small balls the size of a hazelnut. To achieve this cut, you will need a special tool called a melon baller or scoop. |
| 12 |
Rotary CutThis cut is very common in Asian cuisine. It is ideal for cutting vegetables in an elongated shape. The vegetables are sliced diagonally, and after the first cut, a second cut is made by turning the vegetable at an angle of about 45 degrees. In our set of Japanese knives, you will find the perfect one for you. |
| 13 |
Paysanne CutTo finish, we couldn’t forget one of the most popular cuts in all households: the paysanne cut. It is a rather informal and rustic cut used for preparing all kinds of recipes. In reality, this cut involves slicing your vegetables into thin rounds without squaring them off or adhering to specific measurements. |
| 14 |
Émincé CutVery simple! These are thick strips, approximately 1 cm wide and about 4 cm long. It is quite common for cutting vegetables like onions. |
| 15 |
Paysanne CutTo finish, we couldn’t forget one of the most popular cuts in all households: the paysanne cut. It is a rather informal and rustic cut used for preparing all kinds of recipes. In reality, this cut involves slicing your vegetables into thin rounds without squaring them off or adhering to specific measurements. |
In conclusion, knowing and mastering the different types of food cuts not only enhances the presentation of your dishes but can also influence their cooking and flavor. From the julienne cut to the brunoise, each technique has its purpose and application in the kitchen.
Practical Tip: To achieve precise and uniform cuts, make sure to use quality knives and keep them well sharpened. Additionally, practice regularly and don’t be afraid to invest time in learning and perfecting your technique. Good cutting technique can transform your culinary experience and elevate your skills to the next level. Happy cooking!
Safe Knife Storage in the Kitchen: Practical Ideas to Prevent Accidents
Discover how to store knives safely and efficiently with wooden blocks, specialized bags, magnetic racks, and universal blocks. Improve organization and prolong the life of your knives in the kitchen.
Sharpen a knife step by step with a honing rod
It is inevitable that a knife, due to its daily or recurring use in the kitchen, will eventually lose its sharpness…