5 Different Ways to Cut Your Food Like a Pro

Now, you’re probably thinking, how hard can you possibly make cutting? Well, agreed that in the grand scheme of all things cooking, cutting seems of little significance. After all, there are quite a few tasks that will warrant more attention. But, consider this, cutting is where your cooking starts. So, if you were to mess this part up, it can affect the final product. In fact, cutting food properly is one of the first things you need to master before moving on to the harder parts.

There are quite a number of ways you can cut your vegetables and meats, and each type of a cut is ideal for a certain kind of foodstuff. Here are 5 methods that are crucial to know…

The Julienne Cut
cut food
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Also known as the matchstick cut because you will be cutting thin, long pieces that look like little sticks. Julienning is a French style of cutting that is ideal for celery, onions, radish, potatoes and carrots. While vegetables are ideal for julienne cutting, meat can also be cut this way for certain recipes, especially if it is to be stir-fried. Ideal dimensions for a julienne cut is 2mm X 2mm X 4 cm.

Here’s a tutorial on how to execute a julienne cut.

The Brunoise Dice

Image credit: Wikipedia

The smallest diced cut that you can try. Think of taking your julienne cuts, and chopping them width-wise. Again, a French method of cooking, brunoise is best used on carrot, celery, leeks, turnips, etc and is used heavily for garnishing. Simply julienne your vegetables, then bunch them together and cut them into small pieces. Consistency of size is crucial to ensuring a good presentation here, ideally your pieces should be 2mm X 2mm X 2mm.

Here’s how to cut the Brunoise style.

The Batonnet Cut

Image credit: The Culinary Cook

Essentially, the batonnet cut is a thicker version of julienne cut. Called so because the resulting vegetables look like batons, or sticks. Batonnet cut vegetables are usually consumed as appetizers, so zucchini, carrots, cucumbers etc are usually what you will see being cut this way. Ideal dimensions are 6mm X 6mm X 6 cm. A larger version of this cut is the baton, which measures 12mm X 12mm X 6cm.

Here’s a tutorial on how to cut batonnet style.

Small, Medium and Large Dice

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While the brunoise dice is the smallest dice you can try, there are other dimensions that are ideal for other recipes. All dices are in the form of a cube. The small dice is known as macedoine and is about 1/4th of an inch thick. Medium dice, also known as parmentier is ½ of an inch on all sides. Large dices on the other hand are 3/4th of an inch on all sides.

Here’s how to dice your food like a pro.

The Paysanne Cut

Image credit: The Culinary Cook

Some recipes may require you to chop your foodstuff in a more squarish fashion. The Paysanne cut essentially takes cubed items and then slices them into a flat, square shaped slimmer profile. While the paysanne cut is ideal for large items, you can use them for smaller pieces as well, depending on the recipe. Ideal dimensions are 12mm X 12mm X 3mm.

Here’s how to cut paysanne style.

There are quite a few ways you can cut your food apart from the methods mentioned here, however, these will get you through most of your cooking chores any day of the week.

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Luibov Kholov

Wife, Mother, Founder of LK Kitchen.

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