The basics: 4 main types of vegetable 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: These are part of the bases.
When you are into cooking and baking, you need to know a few terms, the basics one. In fact, I am, myself, still in the process of learning; however, I am going to share some vocabulary about the 4 main type of vegetable cuts. 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! Become a master of the basics and these main vegetable cuts.
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?