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Chef Knife Skills, Part 8 - Julienne & Bâtonnet

Chef Knife Skills, Part 8 - Julienne & Bâtonnet

Today, we'll wrap up our series on Knife Skills.
I hope you've enjoyed the tips, and that they've helped make cooking a little easier and more fun for you!  Let's dive in!
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Julienne and bâtonnet are long, rectangular cuts. Related cuts are the standard pommes frites and pommes pont neuf cuts (fancy names for French fries) and the allumette (or matchstick) cut. The difference between these cuts is the final size.
  • Julienne cuts are 1/8 inch in thickness and 1-2 inches long.
  • Bâtonnet cuts are...


    Chef Knife Skills Part 7 - Turn, Turn Turn!

    The next entry from our free eBook on Knife Skills is all about the art of turning... read on!
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    Turning vegetables (tourner in French) requires a series of cuts that simultaneously trim and shape the vegetable. The shape may be similar to a barrel or a football. This is one of the most demanding, time-consuming, and exacting cuts.
    • Peel the vegetable if desired or necessary. If the trimmings can be used with the peel still intact, or if there is no appropriate use for the trimmings, you do not need to peel...


      Chef Knife Skills Part 6 -Diagonal and Bias Cuts

      Chef Knife Skills Part 6 -Diagonal and Bias Cuts

      Today we move on to Diagonal and Bias cuts, taken from our free Knife Skills eBook ... Happy Monday!
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      This cut is often used to prepare vegetables for stir-fry and other Asian-style dishes because it exposes a greater surface area and shortens cooking time.
      • Place the peeled or trimmed vegetable on the work surface.
      • Hold the blade so that it is cutting through the food on an angle; the wider the angle, the more elongated the cut surface will be.

      Chef Knife Skills Part 5 - Dicing

      Chef Knife Skills Part 5 - Dicing

      Finishing up the week with another installment from our Knife Skills eBook - Dicing! Hmmm, maybe it's time to hit the casino this weekend... Enjoy!
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      Dicing is a cutting technique that produces a cube-shaped product. Different preparations require different sizes of dice - fine (brunoise), small, medium, and large dice.
      • The term brunoise is derived from the French verb, brunoir (to brown), and reflects the common practice of sautéing these finely diced vegetables.
      • Trim and peel the vegetables as needed.
      • ...


      Chef Knife Skills Part 4 - SHREDDING!!

      Chef Knife Skills Part 4 - SHREDDING!!

      Whether in the kitchen or onstage, I'm a big fan of Shredding. :)  But since this is A Cut Above Cutlery's Blog, let's stick with the kitchen application. 
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      Shredded or grated items can be coarse or fine, depending on the intended use. Foods can be shredded with a chef’s knife, a slicer, shredding tools and attachments, a mandoline or box grater.
      • When cutting tight heads of greens, such as Belgian endive and head cabbage, cut the head into halves, quarters, or smaller wedges and remove the core before cutting shreds with...