Rondelles: Rounds, or rondelles, are simple to cut. The shape is the result of cutting a cylindrical vegetable, such as a carrot, crosswise. The basic round shape can be varied by cutting the vegetable on the bias to produce an elongated or oval disk or by slicing it in half for halfmoons. If the vegetable [...]
Diamond / Lozenge Cuts: The diamond, or lozenge, cut is similar to the paysanne and is most often used to prepare a vegetable garnish. Instead of cutting batonnet, thinly slice the vegetable, then cut into strips of the appropriate width. Trim and thinly slice the vegetable. Cut the slices into strips of the desired width. [...]
Shapes Cuts Paysanne & Fermiere Cuts: Cuts produced in the paysanne (peasant) and fermière (farmer) style are generally used in dishes intended to have a rustic or home-style appeal. When used for traditional regional specialties, they may be cut in such a way that the shape of the vegetable’s curved or uneven edges are still [...]
Dicing is a cutting technique that produces a cube-shaped product. Different preparations require different sizes of dice – fine (brunoise), small, medium, and large dice. The term brunoise is derived from the French verb, brunoir (to brown), and reflects the common practice of sautéing these finely diced vegetables. The Brunoise cut is created from the [...]
Dicing is a cutting technique that produces a cube-shaped product. Different preparations require different sizes of dice – fine (brunoise), small, medium, and large dice. The term brunoise is derived from the French verb, brunoir (to brown), and reflects the common practice of sautéing these finely diced vegetables. The Small Dice is created from the [...]
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