Hello friends of Steemit! Before starting to discuss techniques and recipes we must know what are the basic cuts in the kitchen.
Many times we find a recipe that tells us; cut in julienne, or incorporate the mirepoix and even make a concassé of tomatoes.
These are culinary terms that only speak of how food should be cut. For this reason, I will try to explain the different types of cut for your ease in the preparation and understanding of the recipes.
I will be indicating them according to their popularity:
It is an irregular shaped cut of the vegetables that is used for the preparation of funds, sauces or soups. It is usually cut in quarters, regardless of whether they have an attractive shape.
It is the cutting of any food, mainly vegetables, in very thin strips. It is said of any food because suddenly it can be found in a recipe "chicken breast cut in julienne" or bacon, and is just a way of saying "in very thin strips".
It is the cut into cubes very small of less than 3 mm and is generally used in root vegetables such as onions, green onions and garlic joints, or in tubers such as potatoes.
It is a cut of raw tomatoes that have been poached, peeled and the seed has been removed. They are cut into small brunoise cubes.
It is used in leafy vegetables or leafy vegetables such as lettuce, cabbage or cabbage, endives, spinach, Swiss chard and others, it is a very thin cut in the form of elongated strips and is made by rolling the leaf very tight, making cut clean and thin.
Cuts in form of slices and depending on the food can be round as in the onions or skewed as the banana for frying.
It is used in onions, and is when you cut an onion in half and then each half in thin slices, horizontally and vertically. They are also called Cut in Feather and this term is only applicable to onions.
It is usually to cut onions into rings from thinner to more thicker.
It is a way to cut vegetables like carrots or potatoes into sticks or large strips of at least 3cm. Long.
They are vegetables or fruits cut into large dice about 1cm. mixed together, it's like a brunoise but it differs in size that is much bigger.
They are small triangles and of different size of vegetables.
They are cuts in dice of 2 centimeters.
Food cut into slices, usually from mature cheeses like parmesan, when the pieces are cut with the potato peeler, or with a laminator like the mandolin.
In the case of this carrot, first a cut is made in "Fetas" and then cut in "Juliana"..
Rectangular cut of 1cmx8cm.
Cut long of 3mm (could be the traditional cut for french fries).
It is important to highlight that I do not seek to substitute any definition, all these cuts are standard, it would be great that we could discuss with the definition of other types of cuts that are not in this post.
Do not stop reading my next post, I will be explaining about the different cooking methods.
I hope you find it useful, see you soon !!!
