Hello Cocinacas! If you consider yourself a kitchen expert, we want to test you today. If you are not, then after reading this article you will have a base of the professional kitchen: the types of cuts that can be made with a knife for fruits and vegetables.
With our cooking techniques we want to teach you tips and tricks to improve your cooking skills (even more) and help you get the most out of all the ingredients you use in your dishes. Therefore, you may also be interested in learning some tricks to solve kitchen disasters, such as an overly salty dish.
Can you tell us how many types of cuts there are? We could say there are 4 classic cuts, which are the most famous and used, but currently there are more than 20 kinds of fruits and vegetables and we will explain the most commonly used below.
But first we want to tell you the reasons why these kind of cuts are important. The first and most obvious is through aesthetic. Secondly, to distinguish some dishes from others that have the same thing ingredients (especially in restaurants). And the third is because time and experience have shown that different types of cuts help reduce cooking times.
The most classic cuts
It is one of the most traditional cuts in the Spanish cuisine. It consists of cutting the vegetables 5-6 centimeters long and 1 or 2 millimeters wide, that is, elongated and thin strips.
Juliana soup gets exactly this name because the vegetables with which this recipe is made are cut that way.
Vegetables are cut small dice 1 or 2 mm. fat. To make it easier, first cut the vegetables into julienne strips and turn them 90 ° perpendicular to the same plate and make the dice.
To make this Swiss chard omelette, we recommend cutting the onion and garlic into brunoise.
With this cut we will obtain larger squares1 cm. It is not so important that they are all exactly the same, because this technique is mainly used so that the ingredients provide aroma.
To get these squares, the trick is to first cut into bars and then mirepoix.
The vegetables Carrots, onions and celery are most commonly used in this cut, although leeks, turnips, peppers and mushrooms also facilitate cutting.
The cut is in the form of walking sticks. It resembles the julienne cut, but varies in size, 4 cm. long and 4 mm. wide.
While it can be applied to any type of vegetable, this is the classic cut of the french fries.
Other more specific cuts
It only applies to tomatoes, because it consists of peeling and first removing the seeds and then making small dice.
Dice of 1 or 2 cm. used in vegetables for cooking, such as carrots or potatoes, but also for stews.
It is used in leafy vegetablesso you have to fold it several times first and cut it into thin strips to get long thin strips.
- Vichy or sliced
It is the typical cut of cylindrical fruits and vegetables, such as zucchini. The thickness varies, although the ideal is usually 2 mm.
It consists of make balls, with a bowler. They can be of different sizes and can be applied to potatoes or zucchini, but especially to fruits such as watermelon.
- To turn
With this type of cut it is possible to use one Oval shape. First, the vegetable is cut into a rectangle and then shaped. According to the classic French cut, one chateau no more than 7 cuts may be used.
- Specific cuts potatoes
Straw, mignonette (medium size), pont neuf (6 or 7 cm sticks), Soufflé, fries, matchstick or bakery.
When the vegetable or vegetable has been cut oblique.
Many of them still keep the name in French because they were made by the French haute cuisine. Both at their school and currently in ours, knowing the different types of cuts is a basic topic for anyone who wants to engage professionally.
We hope it also helps you cook like an expert cooking at home. We will test you in our next recipe!
And if you know another one type of cutDo not hesitate to tell us what it is and what it consists of through the comments.
See you soon, Kitchen!