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- Chop. Chopping is a basic cutting technique that is used to cut ingredients into smaller pieces. To chop, hold the ingredient in one hand and use your other hand to hold the knife.
- Slice. Slicing is a basic cutting technique that is used to cut ingredients into thinner pieces. These pieces are often thin on one side and long on the other.
- Dice. Dicing is a precise cutting technique that is used to chop ingredients into small cubes. Dicing can be a bit more advanced than basic chopping or slicing.
- Julienne. Julienning is a precise cutting technique that is used to create thin strips from vegetables or fruits. To julienne, you’ll need to “square off” your ingredient first.
“Cutting in” is a fundamental technique used in baking and pastry-making. It refers to mixing cold fat, such as butter or shortening, into dry ingredients to create a crumbly texture. This is usually done by using a pastry blender, two knives, or even your fingers.
- Julienne
- Brunoise
- Paysanne
- Vichy
With the Julienne technique, the vegetable is cut into very fine strips that are around 3mm in thickness. This is particularly suited to elongated vegetables such as carrots and cucumber, but can also be used for round vegetables. Food prepared using the Julienne technique tends to be used in salads or as garnish.
If a recipe calls for particularly small cubes, Brunoise is the right cutting technique. Once the food has been cut into strips – or Julienned – the strips are then rotated 90 degrees and diced into cubes of about 2mm on each side. Brunoised vegetables are great for hearty soups, broths and stock, as the small cubes give off more flavour.
The Paysanne technique – which translates to “the farmer’s way” – is mainly used when preparing fine-leaved root vegetables. The vegetable is cut into batons that are about 1.5cm thick, and then cut lengthways into 1-2mm thick slices.
For slicing vegetables into discs, the Vichy technique is best. It was made for cucumber, carrots and courgette, but is also often used for preparing mushrooms. The resulting vegetable discs are around 1-2cm thick.
Aug 21, 2024 · A slice cut refers to cutting food into thin, flat pieces of a relatively uniform thickness. This technique is commonly used for meats, vegetables, fruits, and bread. Sliced food can be used in a variety of dishes, such as sandwiches, stir-fries, salads, and more.
To cut a piece of meat through the middle, without cutting completely in half, and then to spread it out so that it resembles a butterfly. Often done with pork chops and shrimp, this action will speed up the cooking of the meat.
Aug 6, 2020 · By dicing, you are allowing your food to cook evenly. To mince is to cut into tiny pieces, essentially as small as you can go (without it turning into a mush) so that the ingredient can be evenly distributed and the flavour can penetrate the dish.
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Sep 6, 2020 · Dicing is about precision, skill, and attention to detail. It’s about taking the time to prepare ingredients properly and ensuring that they are cut to the perfect size and shape for the dish you’re making. It is the process of cutting food, such as vegetables or fruit, into small cubes.
