With these cutting techniques, you’ll soon be an expert in the kitchen
Cutting correctly when cooking is an art in itself. Here we go over the most important cutting techniques that every chef should master.
Regardless of whether it’s vegetables, meat or fish, before you can tuck in, the ingredients need to be correctly prepared. This usually means “wielding” the knife – however, depending on how the dish is to be served, different cutting techniques are required. This not only makes the dish look more appetising; sometimes the recipe also calls for a certain ingredient to be cut as thin or thick as possible. The most important thing when it comes to cutting is, without doubt, a sharp knife—ensuring that everything from sweet potato to apples and meat can be chopped up effortlessly.
Vegetables in particular can be cut in countless different ways – into strips, cubes or rings, for example. Here, we provide an overview of some of the most common techniques.
With the Julienne technique, the vegetable is cut into very fine strips that are around 3mm in thickness. This is particularly suited to elongated vegetables such as carrots and cucumber, but can also be used for round vegetables. Food prepared using the Julienne technique tends to be used in salads or as garnish.
If a recipe calls for particularly small cubes, Brunoise is the right cutting technique. Once the food has been cut into strips – or Julienned – the strips are then rotated 90 degrees and diced into cubes of about 2mm on each side. Brunoised vegetables are great for hearty soups, broths and stock, as the small cubes give off more flavour.
The Paysanne technique – which translates to “the farmer’s way” – is mainly used when preparing fine-leaved root vegetables. The vegetable is cut into batons that are about 1.5cm thick, and then cut lengthways into 1-2mm thick slices.
For slicing vegetables into discs, the Vichy technique is best. It was made for cucumber, carrots and courgette, but is also often used for preparing mushrooms. The resulting vegetable discs are around 1-2cm thick.
When it comes to preparing meat and fish, the cutting technique varies depending on the animal in question. However, not every method has been created with the layman in mind. Some techniques should be left to the expert, as they require a little more knowledge of the animal’s anatomy. Deboning, for instance, should be left to a butcher, whereas with a bit of practice, both filleting and carving can be done yourself. For the latter, the meat is dissected and the best pieces cut out using a carving set. With filleting, on the other hand, the meat is removed from both sides of the spine and cut along the fibres.
MyFooby Login
You must log in to your MyFooby account to save recipes. Still no account? Register now!
Log in with Supercard IDNo Supercard ID yet?
The Supercard ID is the unique login for all of Coop’s digital services.
Register for Supercard IDChoose a cookbook
Like this recipe?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
Do you want to remove this recipe?
Do you want to delete the recipe permanently and remove it from all cookbooks?
Supprimer l'article complètement ?
Do you really want to delete this article from your cookbook?
Successfully saved!
Saving failed!
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
Like this recipe?
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
Supprimer l'article complètement ?
Do you really want to delete this article from your cookbook?
Remove recipe?
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?
Successfully saved!
Like this recipe?
Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
