Culinary Knife Cuts with Bruno Albouz
Bruno Albouz introduces basic knife cuts necessary for culinary arts, emphasizing the importance of uniformity in size and shape.
Types of Knife Cuts
1. Fine Brunoise
- Description: Very fine dice, about 1/16 inch (1.2 mm)
- Use: Great for garnishing and stuffing
- Technique:
- Square off the item
- Slice lengthwise into 1/16 inch thick rectangles
- Overlap slices to form fine julienne
- Cut julienne into equally shaped dices
2. Brunoise
- Description: Dice twice the size of fine brunoise, about 1/8 inch (3 mm)
- Use: Suitable for dishes like rolls, salads, and tamagoyaki
3. Small Dice (Macédoine)
- Description: 1/4 inch (6 mm) dices
- Use: Ingredients for braised dishes
- Technique:
- Square off and slice into 2-inch portions
- Cut rectangles lengthwise into slabs, then into batons, and finally dice
4. Medium Dice (Parmentier)
- Description: Larger than macédoine
- Technique:
- Trim and cut carrots into 2-inch portions
- Square off to form a rectangle
- Slice into 1/2 inch batons and dice
Other Cuts
Peasant Cuts
- Description: Can be flat, round, or triangle
- Fancy Technique: Use a lemon zester grater
Roll Cut or Oblique
- Description: Two-angle cut
- Technique:
- Hold knife at a 45-degree angle
- Make the first cut, roll item a half turn, and cut again
Diagonal Cuts
- Description: Simple cut
- Technique:
- Hold knife at a 45-degree angle and slice evenly
Tournée Technique
- Description: Challenging cut, producing a flat-ended football shape
- Technique:
- Use a paring knife to cut seven curved sides
Tools Required
- Chef's Knife
- Paring Knife
Additional Tips
- Utilize carrot scraps in dishes like a healthy carrot ginger puree
Conclusion
- Importance of good tools for achieving precise cuts
- Encouragement to subscribe and follow Bruno Albouz on social media for more culinary insights.
These notes capture the key techniques and purposes of various knife cuts as demonstrated by Bruno Albouz, serving as a guide for culinary practice.