Veggie Cuts 101 - Fresh Dish Post from Price Chopper

Veggie Cuts 101

July 12th 2018

Veggie Cuts 101

Brun----? They want me to what?

Have you ever been following a recipe and then not understand the instructions? When it comes to particular cuts – especially for vegetables, there are some interesting terms out there.

Here’s a guide several standard cuts:

  1. Julienne – 2 mm x 2 mm x 2 inches
    1. Also, sometimes referred to as matchsticks.
    2. Used as base cut for brunoise.
  3. The batonnet – 6 mm (1/4 in) x 6 mm (1/4in) x 2 inches
    1. Used as base cut for medium dice
  5. The baton – 12 mm (1/2 in) x 12 mm (1/2 in) x 2 inches
    1. This size is typically used for crudites.
    2. Used as base for large dice.
  7. Brunoise – 2 mm (cubed)
    1. Use julienne as base cut.
  9. Small dice – 3-4 mm (cubed)
  10. Medium dice – 6 mm (cubed)
    1. Use the batonnet as base cut.
  12. Large dice – 12 mm (cubed)
    1. Use the baton as base cut.
  14. Coins – 2 mm wide
    1. Slice cylinder width-wise to create coins.

Tips for the best cuts

  • The sharper the knife the cleaner the cut. Dull knifes make it difficult to uniformly cut hard vegetables.
  • Square off your vegetables before slicing. Using the carrot as an example, the round natural edges make cubing difficult. Cut the rounded edges off to make the carrot edges squared before slicing into small sticks or cubes.

Why bother with uniformly cut vegetables anyway?

Many recipes call for specific sizes of cut vegetables because it affects cooking time and flavor. A large diced carrot will take longer time to cook than a small diced carrot. And if you’re combine carrot within a larger mixture of ingredients, an extremely small cut like the brunoise style will combine the flavors better than larger pieces.


 

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