There are different types of cut of fruits and vegetables that serve to reduce cooking times, integrate flavors, improve appearance and differentiate dishes.
To perform them, the most used techniques are:
- Pivot: It consists of resting the tip of the knife on the cutting board and moving the blade up and down.
- Freefall: It is done by lifting the knife over the food and lowering it without so much force to take advantage of the weight of the blade.
The main types of cut
The types of cut that exist are:
- The elongated ones: They are divided into a cane is a cut of six to seven centimeters long by one wide. It is used for frying or stir-frying.
- Juliana: They are thin strips five millimeters wide by six centimeters long. They are very useful for salads, soups or to make caramelized foods.
- Chiffonade: It is similar to julienne but thinner and is used only for leafy vegetables.
- Dice or cubes:
- brunoise, which is a cut of one to three millimeters per side used for fillings of main dishes or desserts.
- Countrywoman, which is a cut of 1 to 1,5 centimeters per side. It is done to prepare garnishes.
- Mirepoix: It is a thick cut of 1 to 1,5 centimeters per side that is used in vegetables that season other foods, for example, onion.
They are slices of different thicknesses obtained from cylindrical vegetables. If they are made obliquely they are called Sifflets and they are used for salads or main dishes.
- The decorative ones are:
- TurningThey are oval in shape and are used with cooked vegetables for garnishes.
- NoisetteThey are in the form of hazelnuts and are obtained with a punch by introducing it into the vegetable or fruit.
- Van Dicke or Corona it is a zigzag cut. Make your cuts in a single slice to make them look aesthetic and your dishes are attractive.