Why Cut Vegetables to the Same Size?
Large pieces of vegetables take longer to cook than smaller ones. So if you're sautéing carrots that are cut to different sizes and shapes, you'll either overcook the smaller pieces by the time the bigger ones are done, or you'll cook the smaller pieces properly but leave the bigger ones undercooked. Consistent cutting technique ensures your food is cooked to a uniform degree of doneness.
By cutting it the same size it's going to cook evenly - it's going to cook at the same rate - so that by the time you're done, everything will have a uniform degree of doneness.
Prepare the Vegetable for Cutting
Since we're looking for squares - we're always looking to transfer these weirdly round things into squares - so you just trim off a little bit of that edge there, square it. Completely square it off on all sides. So you can see with this here now, there's nothing that you can cut off of this that isn't going to be square, assuming you cut in a straight line.
Enhanced visual appeal
Again, it's the art part of the culinary arts. Of course, no one's going to take out a ruler and measure your knife cuts — unless you're in culinary school. But sloppy knife work makes for a sloppy-looking dish.
Skilled knife work indicates a cook who takes pride in their work and doesn't take shortcuts. It's a way of paying a compliment to whoever you're serving the dish to — saying to them, in effect, "You're worth the trouble."
Skilled knife work indicates a cook who takes pride in their work and doesn't take shortcuts. It's a way of paying a compliment to whoever you're serving the dish to — saying to them, in effect, "You're worth the trouble."
Even if you don't work in a commercial kitchen, developing your knife skills will help improve the quality of the food you cook. Here's how:
What is Mise en place
As mentioned before how consistent cuts are extremely important in good cooking. Another reason for good knife skills is mise en place (mize on plaz). From the French “everything in place”, mise en place is the preparation and assembly of all ingredients and equipment needed before a dish can be cooked. Just means that you measure out all of your ingredients and chop, grate or slice all veggies etc and arrange them in the order that they will be used or at least in a way that makes using them in order most convenient--before you begin cooking. It's like having an assistant in the kitchen with you even when you are alone. This is a technique used by chefs and savvy home cooks to speed up the cooking process. When all of your ingredients have been measured, prepared, cut and are ready to go - you can see how your time will go quicker in assembly and cooking.
Types of Vegetable Cuts
Julienne
Vegetable: Firm vegetables – carrot, cucumber, celery
Cut: Cut into thin strips or sticks
Size: 3mm x 3mm x 40mm
Usage: Ingredients and garnish.
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| Julienne |
Batonnets
Vegetable: Firm vegetables – carrot, cucumber, celery
Cut: Cut into sticks
Size: 6mm x 6mm x 40mm
Usage: Ingredients and garnish.
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| Batonnets
Jardiniere
Vegetable: Firm vegetables – carrot, cucumber, celery
Cut: Medium batons cut
Size: 5mm x 5mm x 10mm
Usage: Dip, soup, stir fry
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