14 classic Precision Cuts. Basic Knife Skills.

Summary

In this informative video, Chef Stas from the Ask Chef channel teaches viewers about precision vegetable cuts, explaining their importance for even cooking and aesthetic presentation. He covers 14 classic cuts, including julienne, brunoise, and baton, demonstrating each technique and its culinary applications. Stas emphasizes the significance of uniformity in cuts for both visual appeal and cooking consistency. The tutorial also includes tips on handling knives and practicing techniques, making it accessible for both beginners and seasoned cooks. This engaging lesson invites viewers to enhance their culinary skills through precise and beautiful vegetable preparation.

Takeaways

• 👩‍🍳 Precision cuts are essential for even cooking and improving dish presentation.
• 📏 The julienne cut involves slicing vegetables into 3mm thick strips, ideal for sautéing.
• 🔪 Brunoise is achieved by dicing julienne strips into cubes, perfect for soups and sauces.
• 🍟 Batonnet, larger 6mm rectangles, are commonly used for French fries.
• 🥗 Fine julienne consists of strips cut to 0.5mm thickness, great for salads.
• 🥬 Medium dice should be 12mm cubes, suitable for soups and stews.
• 🍽️ Large dice are 2cm cubes, recommended for baking applications.
• 🌿 Rondelle refers to round slices that can vary from 3mm to 1cm in thickness.
• 🏡 Baisan cut features 1cm squares that emphasize rustic, country-style dishes.
• 🔷 Lozenge cut creates diamond shapes, enhancing visual appeal in dishes.

Q & A

What are precision cuts, and why are they important in cooking?

Precision cuts ensure that vegetables cook evenly and look aesthetically pleasing on the plate. They also enhance the presentation of dishes.

What is the julienne cut, and how is it performed?

The julienne cut involves cutting vegetables into thin strips, typically 3 millimeters thick. First, slice the vegetable into 3 millimeter thick plates and then cut those into strips.

How do you create brunoise from julienne strips?

To create brunoise, take julienne strips and cut them crosswise into small cubes, which are commonly used in soups and sauces.

What is the difference between baton and small dice?

Baton cut is a larger rectangle measuring 6 by 6 millimeters, often used for making French fries. Small dice is created by cutting baton strips into cubes.

What is a rondelle cut, and what is its purpose?

Rondelle cut involves slicing vegetables into round shapes, varying in thickness from 3 millimeters to 1 centimeter. It is suitable for soups, glazing, and stewing.

What is the paisan cut, and how does it differ from other cuts?

The paisan cut consists of 1 by 1 centimeter squares that are 3 millimeters thick. It is mainly used for dishes that showcase the simplicity of country or home cooking.

How do you make a lozenge cut?

To make a lozenge cut, slice the vegetable diagonally to create a rhombus shape that is 1 centimeter wide, then cut into 3 millimeter thick pieces.

What is the turner or barrel cut, and why is it challenging?

The turner or barrel cut involves shaping hard vegetables into a rounded form by cutting off the walls in an arc. It is challenging due to the need for precision and uniformity.

What tools can be used for precision cutting?

While there are special knives designed for precision cuts, a regular paring knife can also be effective.

How does the practice affect the quality of precision cuts?

Practice is essential for mastering precision cuts, especially for challenging shapes like turner, as it helps in achieving uniformity and skill in technique.