10 different Cuts of fish

Fish come in many different sorts of shapes and sizes. It is very important to understand what part of a fish you should use in different recipes or even which cut to pick up on your next grocery trip. There are quite a few different ways to cut fish like cuts of vegetables, In this … Read more

Paysanne cut, size, uses & how to cut

Paysanne is a French term that is used to describe vegetables that have been cut into thin slices with shapes that correspond best to the shape of the vegetable. The word paysanne means “country-style”, indicating that this is a rougher, more informal cut than other more precise cuts that exist in French cooking. The paysanne cut … Read more

Parmentier(Medium dice) cuts, size, uses

Parmentier is a medium dice cut, it can be made in the same way as the Large Dice (Carré), except with smaller measurements, and as macedoine(Small dice) except with larger measurements. Parmentier cut uses: It could be used in soups, stews, chopped salads, and hearty sauces. Parmentier(Medium dice) cut of carrot Size of Parmentier cut First, … Read more

Macedoine (Small dice) cut, size, uses

Macedoine is a French cooking term used to describe the process of dicing food items into 1/4 inch cubes, used for vegetables or fruits or for both, served as cold or hot, raw or cooked. A typical fruit macedoine may consist of several varieties of fruit that are marinated in a sweet syrup or liqueur … Read more

Julienne/ allumette(Match stick cuts), uses, size

Julienne or allumette is a French culinary knife cut in which food items are cut into long thin strips.  “Julienne” is a French cooking term for thin strips of vegetables or meat or fruit, it is very similar to matchsticks. The common vegetable items used for julienne are  carrots for carrots julienne, celery for céléris remoulade, potatoes for … Read more

Chiffonade(Shredding) cut, meaning, uses

Chiffonade means little ribbons in French, which refers to the little ribbons formed from finely cutting the leaves in this technique. Chiffonade is a French culinary knife cutting technique used to finely cut herbs or leafy green vegetables, including spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil. Vegetables are cut into long, … Read more

Brunoise (Fine Dice) cut, meaning, uses & size

Brunoise is a French cooking term meaning cutting vegetables into small cubes of precise and uniform measurement. Brunoise is a culinary knife cut in which food items are first julienned and then turned a quarter turn and then diced. producing cubes of about 3 millimeters (1⁄8 in) or less on each side. These cuts of vegetable … Read more

14 basic cuts of vegetables with sizes

Every cook should master these basic cuts of vegetables because different types shapes and sizes of vegetables, not only make the food appearance good but also help the food cook more easily, and taste better. Let us look at the 14 basic cuts of vegetables with size. 1. Brunoise (Fine Dice) Brunoise is a French … Read more