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5 Technique of Cutting Vegetables

There are several vegetables such as peppers, carrots, potatoes, and tomatoes that can be cut in various shapes. Different shapes and pieces that are not aimless but can affect the level of maturity and taste of vegetables when cooked with a particular technique. In order to become a competent chef or chef, these five basic techniques of cutting vegetables are very important to learn. Although it looks trivial, each cut technique has thick requirements and vegetable length. Here are five techniques for cutting vegetables that must be mastered before becoming a chef.

1. Batonnet

Batonnet or baton is a cutting technique that makes vegetables in rectangular shape and quite thick. In a nutshell, the vegetable should have a width and height of about 1/4 inch or 0.625 centimeters, while the vegetable length is about 5 to 6 centimeters.

2. Julienne

The julienne technique is a technique of cutting vegetables in rectangular shape only in smaller sizes. What distinguishes this technique from batonnet is the vegetable dimension that has a length and width of about 1/8 inch and a length of only 3 to 5 centimeters. For simplicity, this technique can be done by dividing pieces of batonnet into two parts.

3. Macedoine

Macedoine is a cutting technique in the shape of dice. Usually vegetables will have a cube-like shape with sides of 1/4 inch. To get the results of this piece can be started by cutting the batonnet and then divided into small dice.

4. Brunoise

Brunoise is a diced technique only with a very small size that is about 1/8 inch or 0.375 centimeters. If the dice of the macedoine technique is obtained from dividing the batonnet piece, then brunoise is obtained from dividing the julienne pieces.

5. Paysanne

Paysanne is a knife technique used to cut vegetables in the form of a flat box. Usually this technique produces pieces of length and width of about 1/2 inch and a thickness of only 1/8 inch. To be more precise, this piece can be obtained through cutting the batonnet into several thin parts.

Those are five vegetable cutting techniques that must be mastered so that you can feel a chef. Good luck.

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