It would seem that there is nothing easier than slicing food. In your kitchen, it probably doesn’t matter what kind of fried potatoes you feed your household – cut into strips or cubes. But the cutting methods are a skill, and they greatly affect the quality of the cooking – evenly sliced pieces will also cook evenly. Therefore, do not be lazy to study the types of cutting of products and you will notice how familiar dishes change their taste and appearance.
Blanket – cutting, which is more familiar to every housewife, with ordinary bars for frying. The more evenly and walk between the pieces, the more ideal the slicing.
Brenuaz – also the way we are used to cutting, only in cubes. It is very important for stews so that all the ingredients of the dish are cooked equally well, and the appearance is pleasing to the eye.
Carpaccio – this term is used to denote a very fine cut. Initially, carpaccio is a dish made from raw meat or fish, and so that it is ready to eat, it should be chopped as finely as a piece can be pickled in a few minutes.
Peyzan – carrots, beets, turnips, potatoes, cabbage are cut into thin slices or round pieces. Approximate size: 1 cm by 1 cm or 1 cm in diameter for circles.
Julien – this is cutting into small strips. Suitable where you need quick cooking and a delicate texture. The thickness of the straw is 1-2 mm, the length is 2,5 cm. It is used in soups, sauces.
Konkase – a small cube, about 1 cm edge. At the same time, for this method of cutting, vegetables should be peeled and seeds removed. Tomatoes and bell peppers are cut into concasse.
Narrow – the cutting method that has become the name of the dish. This is not just a small cut, it is a cut, seasoned with sauce.
Crude Is a method of cutting vegetables into small, uniform pieces, or simply slicing them, served on a plate as an appetizer, which is also very familiar to us.
Chiffonad – this method is applicable for leaves – lettuce, sorrel, spinach. In the future, Shifnad is used in salads or cocktails, and is also used as a separate side dish.
Jardiner – this is already a mixture of vegetables, which is used as a side dish. In it, carrots and turnips, cut into strips 0,4 cm thick and 2 cm long, green beans and peas are equally frequent.
These simple rules will help you figure out how to cut food:
- The denser the fabric of the product, the finer the cut.
- To enhance the spiciness of the dish, hot foods are cut into large pieces, and vice versa, to add a subtle piquancy to the dish, the food is chopped so that they are lost in the rest of the ingredients.
- After cutting, quickly darkening products are sprinkled with lemon juice or salt water.
- The sharper the knife, the more accurate, neat and easier the cutting.
- All products are ground before cooking so that they do not wither and do not let the juice flow.