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 and then served cold or flamed from the alcohol in the liqueur.
Macedoine cut is often used in the preparation of soup, stock, or salad. which is called Macedoine Salad, which would have the macedoine of vegetables mixed with Mayonnaise.
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| Macedoine cut of carrot |
Macedoine cut size
The size macedoine cut can vary, depending on the intended application. The vegetables should be chopped into cubes 5 mm x 5 mm x 5 mm (1/4 inches on each side) for a fine vegetable mixture.
Macedoine cut uses
Macedoine cut could be used in the preparation of soups, salads, and stock. A vegetable macédoine combines several varieties of diced vegetables, cooked as individual servings, neatly arranged in or on a serving dish, and drizzled with butter or savory sauce.
How to cut macedoine style
- First, we need to wash and peel the vegetables,
- regularize its shape into a rectangle or square by topping and tailing it and squaring off the sides.
- Now depending on the cut, slice the veg into required lengths.
- Then cut it into long pieces, then cut each of those pieces into 5 mm (1/4 inches) thick slices.
- Stack those slices, then cut them lengthwise into 5 mm (1/4 inches) wide sticks.
- Then stack the sticks about three to four high, and using your knuckles as a guide for the blade of the knife, slowly and deliberately slice off pieces 5 mm (1/4 inches) wide.
Watch the video on how to cut macedoine
