Vegetables play an important role in providing nutrition to humans. Vegetables need minimal preparation and provide us with carbohydrates, vitamins, minerals, and fiber. Vegetables can be eaten in both raw and cooked forms. You can cut vegetables for salads or meals in different cuts and slices. Fresh cuts are preferred over processed ones due to nutrition loss and changes in flavor and color.
Why Cutting And Slicing Vegetables Is Important?
The shape and size of vegetables and food items can increase the value of your dish. Because the vegetables are cut into uniform equal lengths, they will change their texture and flavor and cook quickly. For perfect cooking, you must learn and master the cutting art. Every dish has its requirement of size and shape of vegetables. You have to know which cutting is best for specific dish preparation.
Different Vegetable Cuts And Slices
- Jardiniere: It is also known as batons. These are French fries like figures in which you can cut vegetables in 3mm*3mm*8mm.
- Mince: Mince is very fine at cutting. It is used to prepare a paste of onions, garlic, and ginger. It is smaller than chop and slice. Use for herbs stuffing and garnishing.
- Wedges: It is a round cut of vegetables lengthwise. You can use it for slicing tomatoes, potatoes, or lemons into 4 or 6 large pieces.
- Julienne: It is also called matchstick cut. Julienne is a vegetable cut in which a food item is cut into long, thin strips, similar to matchsticks. Cut thinly so that stripes are also cut thinly. This style is commonly used for garnishing or stir fry. You can cut carrots and capsicum or firm fruits. Julienne 1/8*1/4*2
- Chop: Chop means roughly cutting food into small equal pieces. It is the most common cutting.
- Brunoise (fine dice): Brunoise means very fine dicing. For brunoise cutting, it is essential to cut vegetables in julienned first. This cutting is commonly used for carrots, onions, and celery. You can also slice vegetables with hard roots and softer vegetables like green beans and cauliflower. Do not cut too small otherwise, it will consider as mince.
- Chiffonade(shredding): It is a slicing technique in which leafy green vegetables such as spinach, sorrel, or flat-leaved herbs like basil are cut into long thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.
- Dicing: Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. These cuts are made to slice uniformly to ensure even cooking. Dicing allows texture throughout the dish. It also helps to quicker the cooking time.
How To Cut Vegetables?
To Make Chiffonade
- Step 1: To cut leafy vegetables, begin by stacking the biggest leaves at the bottom.
- Step 2: Roll the leaves tightly and slice. Keep the tip of your knife in contact with the cutting surface. Cut in a rapid rocking motion.
Julienne Long Vegetables
- Step 1: Cutting large vegetables like carrots can be difficult. So cut it into two or three parts.
- Step 2: Slice thinly as you can. Cut with the entire length of vegetable and slice to make julienne.
- Step 1: Firmly hold the vegetable with your fingers and thumb. Lean the tip of the knife on the board.
- Step 2: Lift the back of your knife up and down to chop the vegetables.
Slicing and cutting vegetables in different shapes is an art and fun. You can enjoy the slicing and make your dishes more attractive by applying these cuts.