Cutting Techniques?!
what are the differences and how do you execute them rightly during cutting of vegetables?
Answers: Chopping, Shredding, Dicing, Slicing, Jullienes:
what are the differences and how do you execute them rightly during cutting of vegetables?
Well I am a former chef and we had to master the french style of cutting, brunoise, macedoine, jullienne, mire poix all before we were allowed to continue.
Chopping- an irregular dice, mainly for sauted items or items were uniformity is not an issue.
Shredding - has many variations, from on a box grader to the pull apart of cooked meat products.
Dicing or in french brunoise- is a specific size cut, 1/4 x 1/4
Slicing is a general term for cutting an item either thick or thin into slices or pieces.
Jullienes- again a specific cut, also know as matchstick, no more than 3 inches long by 1/8 in wide, use for salads, garnishes and is a term used for salada and other item cut in a long thin style.
I use my food processor blade
and process them the way I need