Hi there, I am Bruno Albouz. In the culinary world, there are many different types of cuts. Today, I am going to show you some basic knife cuts.
Fair enough, these techniques are most of the news. when uniformity of size and shape is essential. Let's begin by the most challenging one then, cutting a vegetable into fine brunoise or very fine dice. and a half millimeter cuts, so great for garnishing and stuffing.
The first step here is to square off the item, then slice that rectangle lengthwise at a thickness of 1 16 inch 1.2 millimeter, leaving you with rectangular cuts. Then overlap or superimpose the thin slices and apply the same technique. You will end up with fine julienne, then cut this julienne into equally shaped dice. Next, brunoise, a twice bigger cut than the fine brunoise, sides measuring approximately 1 8 inch, 3 millimeter.
Julienne or allumette or matchsticks are so good for many dishes such as spring and summer rolls or diced for stunning salads, stuffing, and this superb tamagoyaki, a Japanese style rolled omelet. Look at that! Next and third cut, twice bigger in size than the brunoise, 1 quarter inch 6 millimeter slices cut into batonnes produce small dice or macedoine.
For the fourth cut, twice bigger in size than the macedoine, called medium dice or parmentier. Same principle. principle.
Trim and cut carrots into 2 inch portions. Square off the sides to form a rectangle, just like we did before. Slice rectangle lengthwise at a thickness of 1.2 inch and cut slabs into half inch battonnes and dice out.
And take a look at what you can do with these little cubes. Braised artichokes and a barigold. So delicious! Next, peasant cuts. These can be flat, round or triangle.
Let's be fancy for that one and I'm gonna use a lemon zester grater. And then I'm going to build my own old clock. Watch! So awesome! Next, another fancy cut called a roll cut or oblique.
A two angle cut sides. Hold your knife at 45 degree angle. Make the first cut.
Roll the item a half turn, keeping the knife at the same angle. And make another cut. And continue until the end.
The next cut, certainly the easiest one. Diagonals. Just hold your knife at a 45 degree angle and slice it evenly.
from these slices, you can make easy batonnes. Now the last one, pretty challenging indeed, the tournée technique. Holding the item between the thumb and forefinger, use a paring knife to cut seven curved sides, creating a flat-ended football-shaped product. Sure, I'm ready for the Super Bowl, not to mention that in order to achieve such cuts, you you would need excellent knives, at least two, a chef's knife and paring knife. And by the way, I use all of my carrot scraps in this healthy carrot ginger puree.
Or whatever you want to do, I guess your rabbits in your backyard will certainly enjoy it. I hope you had a great time. Please subscribe, like me on Facebook and follow me on Twitter, Instagram and Pinterest. À la prochaine fois!