A julienne is a long, rectangular cut resembling a matchstick. To create this cut, square the vegetable and make parallel cuts into evenly thick sheets. Stack the sheets and cut them into matchsticks. According to the Culinary Institute of America, a regular julienne measures 1/8 by 1/8 inch and is 1 1/2 inches long, while a fine julienne is 1/16 by 1/16 inch. Julienne cuts are ideal for stir-fries, salads, and coleslaws.
A brunoise is a small dice made from a julienne. After creating the julienne, simply cut crosswise at even intervals to form the dice. A regular brunoise is 1/8 by 1/8 by 1/8 inch. The small size of this cut allows for quick cooking, making it perfect for sautéing aromatics or creating a tzatziki sauce with finely diced cucumbers.
Chiffonade is a technique used to slice leafy greens and herbs into thin strips or ribbons. Stack the leaves or herbs and roll them tightly into a cylinder. Then, slice across the roll to create delicate ribbons. This technique is excellent for garnishing soups and salads or for preparing basil for tomato sauce.
A bias cut is a simple diagonal slice across a vegetable. Holding the knife at the desired angle, slice through the vegetable. The bias cut exposes more surface area, which is beneficial for grilling or stir-frying.
Paysanne or peasant cuts utilize the natural shape of the vegetable. Simply hold the knife as usual and cut the vegetable into evenly sized pieces. This is the quickest way to cut vegetables and ensures even cooking and an attractive presentation. Consistency in size is key for optimal results.
A tourne is an ornate cut that shapes vegetables into a football or barrel. Starting with a round vegetable like a potato, peel it and carve it into the desired shape. A proper tourne has seven evenly spaced sides with tapered ends. While visually appealing, this technique is time-consuming and produces a lot of waste, making it less practical for home cooks.
The lozenge cut is a diamond-shaped cut made from sheets of vegetables. Similar to julienne and brunoise, square the vegetable and create even sheets. Stack the sheets and cut them at a bias, then make another bias cut to create the diamond shape. While visually interesting, this method creates significant waste.
A roll cut combines two bias cuts. Slice diagonally across the vegetable, roll it 180 degrees, and cut again at the same angle. This creates attractive, triangular, circular shapes, often used in stir-fries, although its primary benefit is aesthetic.
