In cooking, there are many techniques for slicing vegetables that have their own names and are used to achieve a certain texture and presentation of the dish. Cutting into cubes, bars, circles, etc. – are the names we use in everyday life. But there are also classic slicing techniques that have very interesting and beautiful names. If you want to surprise your family or friends with new culinary techniques, or simply to supplement your knowledge of cooking and go beyond cubes and bars, then the information below will definitely be interesting to you ()
There are several basic classical techniques. In the post, we will indicate not all, but the most popular and used. So, let's go!
Julienne (Julienne)
Vegetables are cut into thin strips approximately 3 mm wide and 3-5 cm long. This technique is often used for salads or side dishes.
нарізка жульєн
Batonnet (Batonnet)
Vegetables are cut into larger strips approximately 6 mm wide and 5-6 cm long. Used for vegetable sticks or as a base for other slicing techniques.
ці моркв'яні бруски - найбільш наближені до техніки нарізки батонет
Brunoise (Brunoise)
Vegetables are cut into very small cubes about 2-3 mm in size on each side. Often used for side dishes or soups.
нарізка брюнуаз
Mirpoix (Mirepoix)
The vegetables are cut into uneven pieces about 1 cm in size on each side. It is usually used as a base for broths and sauces.
морква нарізана технікою міруапуа
Peizan (Paysanne)
Vegetables are cut into thin squares or triangles about 1 cm in size on each side. Used for soups and stews.
Chiffonade (Chiffonade)
Deciduous vegetables (such as basil or spinach) are rolled up and cut into thin strips. Used for side dishes or jewelry.
нарізка шифонад
Rondelle (Rondelle)
Vegetables are cut into round slices of different thicknesses. Often used for carrots, cucumbers and other round vegetables.
нарізка рондель
Jardiniere (Jardinière)
Vegetables are cut into sticks about 4 mm wide and 2 cm long. Used for side dishes or as a basis for other cutting techniques.
Wiener (Vichy)
Vegetables are cut into thin slices 1-2 mm thick. Often used for soups or as decoration.
Tournai (Tourné)
Vegetables are cut in an oval or barilc shape with seven faces. It is used for special decorations of dishes.
As we have already said, these are far from all cutting techniques. There are much more of them. All of them help to create a variety of textures and visual effects in the dish, ensuring the correct preparation according to the recipe of a specific dish. And also create a spectacular presentation. Therefore, we hope that this post will be interesting and useful to all those who like to cook ()
