Chiffonade or Chifonada
The Chiffonade or Chifonada cut resembles the cut in Juliana, but in this case a much thinner thickness is obtained. Chiffonade is a type of cut that is commonly used in vegetables with large or wide leaves, such as lettuce, spinach, cabbage, chard, basil, cabbage, cabbage, among others. Conscans for the chiffonade or chifonada cutting: The technique consists of winding the leaves several times and making clean cuts, in order to get elongated strips with a very fine thickness. This technique is used in preparations for soups, salads, among others.
Cane or bâtonnet
It is another technique very similar to the Julian type cut, but the strips obtained are more rectangular, elongated and wide. Passes to follow for the Cartón or Bâtonnet , cut again, but in the form of uniform strips with a long 6-7 cm and a width of 1 cm.
– During the process, rounded ends are discarded to achieve a totally even size.
It is mainly used for classic or sauteed classic fries and vegetables. In addition, the cane is one of the basic cooking cuts that also serve as a starting point for other cuts.
Pen or laminate
The pen cut consists of thick strips, approximately 1 cm wide by 4 cm long. This cut is mainly used in the onion, although it is also used for garlic. Plumin or laminated cutting: The procedure is very similar to that used in Juliana, although longitudinal parts must be obtained. Keep in mind that the feather cut, although it looks like Julienne (Juliana) and Bâtonnet (cane), differs from both by size and thickness.
Thread or straw
As the name implies, the wire or straw cut consists of very thin strips, whose appearance reminds us of thread or straw. This technique is very similar to the Juliana, but a much more delicate result is obtained. Following for the cut in thread or straw:- The procedure is to cut the vegetable to slices first and then cut those slices into very thin strips. For the initial cut a mandolin can be used.
– Then you must stack the slices in a little girl, and from there, cut the strips very finely with a lower size 2 mm.
This technique is used to cut potatoes (for example straw potatoes or pommes paille) and some vegetables, almost always for cooking fried. Without a doubt, you can consider one of the types of cuts that allows you to obtain more crispy fried frying due to its thickness. And if you also want to know how to make straw potatoes, do not miss this article.
Juliana
Julian cut almost does not need a presentation, because it is used a lot in home cuisine. Formerly, he was known as chisel and was part of the basic techniques that were learned in professional cuisine. This type of procedure works with almost any vegetables, perhaps for this reason, it is so common to see it in so many recipes. COURSE FOR THE CUTTING IN JULIAN: If the vegetable is large in slices and then in narrow strips, with an approximate length between 4-6 cm and 2 mm wide. Julian -cut vegetables serve for raws, french fries in straw, salads and to saute vegetables that serve as garrison of some dish.
Parmetier
This procedure owes Antoine Parmetier, a French nutritionist who introduced this technique in European cuisine. Commonly, this cut is used in potatoes, although it is also used in vegetables and various types of meats. Passes to be followed for the Parmentier cut:- To put into practice the parmentier, once washed and peeled the ingredient, tries to square it by removing the parts that make it unequal. For example, in the potato we cut the rounded areas to be square or rectangular.
– Then, divide the potato in half, cut it into 2cm strips, and then, make other cross cuts to obtain the 2 cm cubes. You can use the pieces obtained to prepare garrisons.
Jardinera, chopped, chopped or brunoise
The cut in Brunoise is the smallest that exists, and when used in dressings it is called fine Brunoise (for example, in an onion dressing). This technique is mainly used in fruits and vegetables, it is usually used both in preparations where the ingredients cut like this, will remain visible (dressings or salads), as in those where they will be as flawling (sauce, soups, fillings). Brunoise:- To achieve the Brunoise cut, first cut into slices the vegetable or fruit and pile them up on each other.- Then perform even cuts on the pile, initially horizontal and then vertical, until obtaining tiny cubes of 1-2 mm on each face.
– The ingredient should be used immediately after preparing it, although a more moments can be kept under a damp cloth. The gardener is considered one of the types of cooking most used in gastronomy.
This recipe that we show you use the type of cut to the gardener, continues to read and learn to prepare a rich Fuchifú soup.
Concass
The Concassé cut consists of griding an ingredient previously stripped of the skin, seeds and pulp. This technique is used a lot in tomato, although it also serves for vegetables, fruits and vegetables. The resulting pieces are used in sauces, salads, stews, garrisons, tortillas, pizzas and snacks. Following peasses for the Cortessé:- To get the Concassé, first scald the ingredient.
– Eliminate the skin or external part and cut it in half.
– Remove the pulp and seeds (or bone) and cut it 0.5 cm boxes and voila.
Macedonia
This technique is used, more commonly in fruit salads, such as in Macedonia, although it also serves vegetables. This cut resembles the Brunoise, but it is larger. Conscans for the Macedonia cut: the ingredients must be cut with measures of 5-6 millimeters long by 5-6 millimeters wide. Once ready, cut them again until you get 5-6 millimeter cubes.
Countryman
Paysanne is a cut where irregular cubes are obtained (sometimes triangles if cylindrical vegetables are used). It serves to cut vegetables and vegetables such as carrots, zucchini, eggplants, onions, potatoes, among others. Step to follow for the cut in country:- Its execution is very simple, first cut the vegetable into canes of 1 cm wide, by 1 cm high.
– Then, cut into 1 cm cubes; although the size can change depending on the preparation. There are gastronomies that vary the form, changing the cubes for rectangles and also the measures vary.
This cut is usual in preparations such as Pisto, Curry Indio, potajes, garrisons, sauteed vegetables, classic potatoes, potato or vegetable tortilla, boiled vegetables for Purés, among other preparations.
Rondelle or slices
The Rondelle is a cut where very thin straight slices (between 2-3 mm) are obtained, so it is done with mandolin. This technique is usually applied exclusively to vegetables with elongated and cylindrical shape (carrots, green asparagus, tender garlic, etc.). In addition, the Rondelle in the culinary world serves as a starting point for other types of cooking, for example Cresc perpendicular knife, on a cutting table, and slice vegetables evenly. It is usually used in preparations such as salads, barbecue vegetables, fried foods, among others.
BIAUS
This technique provides cuts in oblique slices, these measure 2 mm thick. The BIAUS is usually associated with the Rondelle cut, in this they also obtain slices of the same width but straight. The Rondelle, although the results acquire advantages: the pieces are more aesthetic and fit better on the surface of the pan.
Helmets, rooms or segments
It consists of cutting an ingredient into four pieces along, sometimes even more, if it has a large size. This technique is used in foods such as tomato, potato, onion, hard eggs, snack forms not only more aesthetic and concordant will be seen, but they will all be cooked at the same time.
РLavas, p̩lalas and cut them in half.
– Cut each half potato in half. You can repeat the process as many times to allow you the size of the potato and as it is the bulk you want to acquire the segments.
And if you want to learn to cook some rich baked potatoes in segments, do not miss this article.
Château or classic turning
If these are types of cooking cuts used for aesthetic purposes, the CHâteau is among the essentials. This technique serves for vegetables, and gives the pieces an oval and couple shape, similar to a rugby ball or an elongated soap pill. Step to follow for the château cut:- If you want to twist a vegetable with this classic form , first pél it and then cut the ends leaving them flat.
– Hold it between the index and thumb fingers, and with a tip knife, cut from top to bottom trying to make it curve.
– GÃrala slightly and repeat the same cut. It still continues throughout the contour until 6-7 equal faces (the French method prescribes 7).
– Finally, the vegetable is generally cooked.
Château is used for decorative garrisons used in beef or bird meats. Other types of turning that are used are the following: Cocotte, Fondant, English and Olivette.
Noisette or hazelnut
It consists of small balls, whose dimensions do not exceed the size of a hazelnut, once cut they are called noisette (that is, noisette of watermelon, papaya, melon, etc.) Tips for the noisette cut: this form is achieved Using a special teaspoon known as Sacabo or Buller, it serves both for fruits and vegetables.
Parisien
This technique is very close to Noisette, but the balls are larger. It serves for vegetables and fruits equally, in the same way as in the previous case. When applying this cut, a newspaper but larger spoon is also used. Without a doubt, the Noisette and the Parisien are among the types of cooking That they are made with potatoes, their name is changed by pommes Rissolete or laughing potatoes.
Rotary
This type of cut comes from Asian cuisine, its shape reminds us of an accordion, because the piece after the cut remains united. It is usually applied in elongated vegetables, it works very well as a decorative element. Conscans for the rotating cut: the technique consists of cutting the vegetable in diagonal to longitudinal (segado), that is, after the first cut the vegetable 45 ° is turned and Repeat the following cut the same.
Van Dyke
This decorative technique is usually used in fruits and vegetables with oval or round shape. The procedure consists of zig zag cuts, either with a common or special knife, these allow a much more refined technique, since the cut is more accurate, thus allowing to obtain symmetry in the piece. Write down the van Dyke as another of that type of basic cooking cut conceived to transform your meals into ephemeral works of art.
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