In cooking, there are many techniques for cutting vegetables, each with its own name and used to achieve a specific texture and presentation of the dish. Dicing, julienne, slicing, etc. – these are the names we use in everyday life. However, there are also classic cutting techniques that have very interesting and beautiful names. If you want to surprise your family or friends with new culinary techniques, or simply expand your culinary knowledge and go beyond dicing and julienne, then the information below will definitely interest you ;)
There are several basic classic techniques. In this post, we will mention not all of them, but the most popular and commonly used ones. So, let's get started!
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 cutting techniques.
ці моркв'яні бруски - найбільш наближені до техніки нарізки батонет
Brunoise (Brunoise)
Vegetables are cut into very small cubes approximately 2-3 mm on each side. Often used for side dishes or soups.
нарізка брюнуаз
Mirepoix (Mirepoix)
Vegetables are cut into uneven pieces approximately 1 cm on each side. Usually used as a base for broths and sauces.
морква нарізана технікою міруапуа
Paysanne (Paysanne)
Vegetables are cut into thin squares or triangles approximately 1 cm on each side. Used for soups and stews.
Chiffonade (Chiffonade)
Leafy vegetables (such as basil or spinach) are rolled into a bundle and cut into thin strips. Used for garnishes or decorations.
нарізка шифонад
Rondelle (Rondelle)
Vegetables are cut into round slices of varying thickness. Often used for carrots, cucumbers, and other round vegetables.
нарізка рондель
Jardinière (Jardinière)
Vegetables are cut into sticks approximately 4 mm wide and 2 cm long. Used for side dishes or as a base for other cutting techniques.
Vichy (Vichy)
Vegetables are cut into thin slices 1-2 mm thick. Often used for soups or as a garnish.
Tourné (Tourné)
Vegetables are cut into an oval or barrel shape with seven sides. Used for special garnishes for dishes.
As we have already mentioned, these are far from all the cutting techniques. There are many more. All of them help create various textures and visual effects in the dish, ensuring proper preparation according to the recipe of a specific dish. They also create an impressive presentation. Therefore, we hope this post will be interesting and useful for all those who love to cook ;)
