classic sliced vegetables
Cutting vegetables is a very exciting and very important process. in cooking because of the shape and size of the chopped product depends on its preparation time. If in the recipe it is written:
Stock Foto Classic sliced vegetables
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cut into a small cube, then we cut it into a small cube, if we don’t want to get either porridge or undercooked (unfinished or unfinished) product this is not exactly what we would like to get in the end. Here you can see the cooking time of some products, this will help you choose the right slicing size. But back to to our rams, i.e. to our correct slicing and its names
How to chop vegetables for regular dishes
The classic forms of slicing in world cooking are called as follows: batonnet, dice, allumette, julienne and brunoise.
- Batonnet
The word has French roots and means “little sticks.” Slicing is an oblong stick of cubic shape with dimensions of 12 mm? 12 mm? 70 mm. This cut is the basis for cooking roasting, or for further cutting into cubes (cube can be translated into english as dice). Is used for French fries, also for sautéing vegetables.
- Dice
Can be translated as a cube or crystal. From the name becomes it’s clear what shape this cut gives to vegetables. Now about the sizes: here the cubes are divided into small (rib 6 mm) medium (12 mm) and large (20 mm).
- Allumette “Match”
Allumette is also often called matchsticks. Slicing has following sizes: 6 mm? 6 mm? 70 mm. This thread is used for decorating dishes, as well as for further cutting into small cubes.
- Julienne
It is a sophisticated version of Allumette with sizes 3 mm? 3 mm? 70 mm. Why is slicing so popular? Because she is very convenient and versatile. Good for frying, for decoration and is the starting point for smaller species slices such as brunoise.
- Brunoise
These are very small cubes that are obtained by grinding. slicing Julienne. Rib size 3 mm. Slicing is used for fast heat treatment of products.
And finally, a bit of poaching
- Be sure to thoroughly wash my products before slice.
- Cut food carefully, rushing is important only when catching fleas.
- Use good quality and well sharpened knife.
- Use a wide cutting board.
- Cut it jerkily at a constant pace, not smaller. Rapidity slicing comes with experience, do not rush, cry and your time professionalism
- Each vegetable and fruit requires its own slicing technique.
- Before you chop the onions, put the cut lemon, then you won’t have tears.
