Do You Like Cooking At Home? Recognize The Following 11 Food Cutting Techniques

YOGYAKARTA For a number of types of dishes, such as vegetable soup, the ingredients need to be cut properly. As there are various ways to cut carrots. For soup, it can be cut in a full diameter, it can be long, or can be small boxes. If you like cooking at home, identify the technique of cutting vegetables and fruits and other types of foods below.

The first piece of food, which is a big dice cut. This technique is often used for vegetables, such as potatoes or sometimes watermelons. The size is approximately 2 x 2 centimeters.

In cutting with a knife called a bagonnet, it is a cutting technique in the form of a rectangular. Usually, for potatoes for frequent fries or carrots are used forcandles.

For medium-sized dice pieces, it is a smaller version of a large dice. Usually, it is applied to follow recipes that are not recommended for cutting. For example, to cut tomatoes for top soup.

Allumette cutting techniques include basic techniques that are often called match pieces. So it is thinner, longer, and averages 0.7 x 0.7 x 6 or 7.5 centimeters.

Smaller than medium dice pieces, this little dice cutting technique is usually for salads, conveniences, or toppings. It could also be for carrots and corn soups to get a uniform composition.

This piece of julinenne technique is basically a cut of the allumette. But thinner and still elongated. Usually used as a technique for cutting celery stems, carrots for Garnish, or potatoes.

The technique of cutting granish materials other than Julyene is brunoise. This technique is dice-shaped but small and thin.

Still for the technique of cutting granish materials, namely fine Julyene. The cuts are very thin and long, thus requiring precise technique and sharp knife.

The size of the fine brunoise cutting technique is very small, smaller than the brunoise. This technique is still used for Garnish. It can also be for sauce ingredients so that it softens easily, such as for tomatoes.

Smaller than fine brunoise, the cut is less precise because it should be cut slightly. Your technique, usually for cutting garlic, or other aromatic materials.

Chiffonade slices are mainly used for vegetable leaves and fresh spices, especially basil or orange leaves. The leaves are stacked, rolled, then cut upright, resulting in thin pieces.

The above is an explanation of the technique of cutting food ingredients, both vegetables, fruits, garnish, and aromatic ingredients. Have you ever tried all the cutting techniques above?