The 4 main types of vegetables cuts have a French name and it may sound fancy (but it’s not!) and it’s great knowledge to have when you are reading a recipe.
When you are into cooking and baking, you need to know a few terms. Myself, I am still in the process of learning; however, I am going to share some vocabulary about cutting veggies. It will be short and sweet so you’ll remember more easily!
Since a picture can tell 1 000 words, I will treat you with some simple pictures. Also, here are simple definitions of each of them.
Bâtonnet: Half an inch stick and about 3 inches long
Dice: Bâtonnet pieces cut into cubes
Julienne: Matchstick shape pieces
Brunoise: Julienne pieces cut into small, tiny cubes
Now you are set! Grab your knives and let’s get serious in the kitchen!
If you want to learn more terms and techniques (I’m in no way an expert and I’m just sharing what I know), you can visit my Youtube channel.
Some short and sweet videos (under a minute) teach you how to cut an onion, cut a pepper or peel & seed a tomato.
To prove my point that these terms and techniques are great to know, I shared an amazing and tasty recipe using the 3 techniques and skills: The French Basque Chicken recipe.
On a side note…
Aside from chopping veggies, I would like to thank you all that have been supporting me so far! I really appreciate it! I am so exited about this project and I will be as true as possible to show you my successes and my failures (hope there will be more of successes!)
To wish a great Sunday, I would like to quote Julia Child: ‘People who love to eat are always the best people’, don’t you agree?