March 28, 2024

Masterchef technique: cutting vegetables as a chef

chisel : We usually shell shallots and big onions. This technique is magic! It makes it possible to obtain very fine cut products without effort. We begin by cutting our onion in two in the direction of the thickness. We obtain two flat parts, more practical to cut. You slice two or three knife in the direction of the length, without going to the heel to have a better grip. We do the same thing horizontally. There is no more than to draw our most beautiful knife and mince finely by firmly holding the onion or shallot.

Slice in chiffonade : This technique concerns all vegetables leaves. The central part of the leaves is removed and superimposed. We fold the leaves on itself and emulate more or less finely. In the end, we get pretty strips. The same can be achieved with aromatic herbs in leaves such as basil.

ling : It is a very fine cutting that is suitable for carrots, turnips and leeks. The product is finely minced using a mandolin. Beware of the fingers, you must hold the vegetable with the flat of the hand, otherwise it's the drama. After a nasty cut, Nathalie has learned the lesson well. Otherwise, if you have a slicing knife, we can try to make our julienne with.

brunoise : Cut in brunoise is cut into small cubes. We will therefore favor vegetables with firm flesh. We cut vegetables in sections about ten centimeters long that we pass to the mandolin to obtain slats of 2 to 3 centimeters thick. We then cut sticks of a few millimeters and cut in the other direction to get our small cubes.

pound : It's the simplest cuts! We take our vegetables and they are chopped more or less coarsely. Easy !

Basic Knife Skills (March 2024)