Numerous Diverse approaches to Cut Veggies

While cutting vegetables for my mom a question flowed into my mind. What are some distinctive types of cutting methods? There are such a variety of different cutting methods that are utilized for various diverse food items. Let's go investigate a couple of cutting methods that can help on a daily basis!

BRUNOISE (FINE DICING)

Brunoise is a cutting technique in which a fruit or vegetable is curtailed into a fine dice. The food item is typically initially julienned, then sliced across the "sticks" to create little cubes no greater than 3mm (1/8 inch) on each side. Fundamental things to be brunoised are carrots, onions and turnips. This technique is frequently used to finely dice vegetables for sautéing or as a garnish for a couple of dishes. When used as a garnish, the cut should be consistent in size and shape, to ultimately help create a visual effect.

JULIENNE (MATCH STICKS)

As I mentioned above, Julienne is a cutting procedure where food is cut into long thin "matchstick" like strips. This style of cutting is ordinarily utilized as a topping or on vegetables for stir fries. The more basic vegetables seen julienned are carrots, zucchini, capsicum and celery yet this cutting strategy can be utilized on any firm vegetable or soil grown foods. Hollow out the vegetables, in the same way as capsicum,  the ends cut off and are then opened flat/level for cutting into julienne sticks. Though strong and/or round vegetables like carrots are decreased with a charp/chirp blade, on four sides to make a thick rectangular block. They are then cut the long way, roughly 3mm (1/8 inch) thick. The cuts are then stacked on top of one another, and are sliced the long way to form uniform square sticks.

CHIFFONADE (SHREDDING) 

Chiffonade cutting method is utilized on herbs or verdant vegetables. Examples for vegetables you can chiffonade are lettuce, spinach or cabbage and for herbs basil, mint or kaffir lime. They are cut into long, thin strips and can vary in thickness from 1mm up to 1 inch. This is by and large done by stacking the leaves on top of one another, rolling them tightly to structure a tube, and afterward cutting over the rolled leaves with a sharp blade to create fine strips.

These are just a few different ways to cut veggies, herbs, and even herbs! These three methods are just the basics, there is still lots to learn about chopping in the kitchen. See you later with the sequel of this post.