| Well, we covered the easier ones last time. As long as you understand the knife motion when cutting and using your other hand as a guide as well as keeping it safe, let's move on to some intermediate cuts. JULIENNE and BATONNET These are the cuts that are about the same size as matchsticks, yet firm, not like something that came from a shredder. You usually would see this done with carrots or potatoes. Peel whatever you're cutting (or not, depending on what you're cutting.) Trim one side of the item so that it lays flat on one end. This way the item is stable when you begin to cut downward. Using the slicing method mentioned before, start cutting slivers off of the item (1/8 in or 3mm for julienne, or 1/4 in or 6mm for batonnet.) From those slivers, start cutting little sticks from the item. An easier approach is to either stack the slivers and cut down evenly, or lay them out evenly spread and guide your knife down the line of slivers making matchstick sized planks. BRUNOISE, SMALL, MEDIUM, AND LARGE DICE This is usually after cutting julienne and batonnet. You'll be cutting little cubes even on all sides. This is usually done for soups. After the julienne/batonnet cuts are complete, take the sticks and cut accordingly to the appropriate cube size. Brunoise are tiny cubes from julienne cuts. Those will be 1/8 in cubes, or 1/16 in from fine julienne cuts. Small dice = 1/4 in cubes Medium dice = 1/2 in cubes Large dice = 3/4 in cubes DICING AN ONION You can dice an onion the way described in the first lessons, but there is a more efficient way of doing so. With a sharp enough knife, this can also work with tomatoes. First cut the onion in half length-wise (through the stem and the root.) From there peel off the outer layer of the onion, but don't waste too much of it. Without cutting through the root end, slice the onion about 1/2 in away from the stem in parallel cuts, as to desired thickness. Make a horizontal cut along the side of the onion where you sliced, again without cutting through the root end. Finally turn the onion and cut straight down perpendicular to the slices you made. Do the same with the other half, or save for later. Good for soups or toppings on hot dogs or burgers. For presentation purposes, this is a good way to impress. Other than that, machines like food processers have made cutting vegetables into tiny pieces easier. To impress, do it by hand. To use the easier way, use a food processer. MINCING A LEAF GARNISH There are times when you want to use some fresh ingredients like mint or basil. Since they are in leaf form, you want to make them into little sprinkly pieces. Make sure your leaf is clean of any dirt or anything. Fold the leaf twice (along the stem, then across it) Your knife should cut easy through it since being thicker means more stable than a single layer of leaf. Afterwards, mince the slices with your knife. Make sure not to sneeze or anything, heh. Remember, you are more accurate the cut is closer to your handle. Try using the closer part of the edge when performing these cuts. Anyway, I'll cut it short this time, so go have fun or something. Later! |
RamenSoup43Sep 7, 2011 4:38 PM
More topics from this board
» About 10 years ago....RamenSoup43 - Mar 2, 2021 |
0 |
by RamenSoup43
»»
Mar 2, 2021 7:49 PM |
|
» RAMENSOUP RECIPE POST: Pancit BihonRamenSoup43 - Nov 24, 2016 |
0 |
by RamenSoup43
»»
Nov 24, 2016 4:44 AM |
|
» KITCHEN KNOWLEDGE: "Chopsticks Dos and Don'ts"RamenSoup43 - Nov 21, 2015 |
0 |
by RamenSoup43
»»
Nov 21, 2015 8:14 PM |
|
» KITCHEN KNOWLEDGE: "There's a party in my mouth and everyone's invited!"RamenSoup43 - Apr 4, 2015 |
0 |
by RamenSoup43
»»
Apr 4, 2015 7:04 AM |
|
» KITCHEN KNOWLEDGE: "Just showing off?"RamenSoup43 - Apr 1, 2015 |
0 |
by RamenSoup43
»»
Apr 1, 2015 11:05 PM |