5 Advanced Knife Cuts That Will Elevate Your Cooking
Learning knife cuts is a great way to impress guests and add visual flair to just about any dish, but there are also many dishes that require certain cuts to make properly. Having some advanced cuts in your repertoire is a great way to make better looking and better tasting food.
This is a very advanced Japanese technique used to make wispy strands of vegetables, like daikon.
Step 1 - Use long, flat knife. Use thumbs to guide knife along side of vegetable.
Step 2 - Keep sheet thin enough to see through without breaking skin.
Step 3 - Cut sheet into strips. (Optional: wrap around chopsticks to create swirls)
Another Japanese cut, rangiri is when you cut vegetables in an attractive wedge shape.
Step 1 - Cut the end of a vegetable at a 70 degree angle.
Step 2 - Roll the vegetable towards you and cut again at a 70 degree angle.
Step 3 - Repeat this until you are finished.
This cut creates thin slices that look like matchsticks. This is a perfect slice for veggies in spring rolls or coleslaw. A julienne cut is approximately 1/8 inch x 1/8 inch by 2 inches.
Step 1 - Peel carrot, trim off top and bottom, and cut into 2-3 inch strips.
Step 2 - Trim the rounded sides of each piece to create a rectangle shape.
Step 3 - Cut each rectangle lengthwise into 1/8-inch slices.
Step 4 - Stack several of the slices together and cut lengthwise again
This is a very simple, precise cut that means baton or stick in French. The approximate measurement is ¼” by ¼” by 2.5-4”.
Step 1 - Cut whatever you're cutting into a rectangle shape.
Step 2 - Slice the rectangles horizontally.
Step 3 - Proceed to cut those slices into french fry shapes.
This cut creates ribbon-like strips and is perfect for greens and herbs such as thyme and parsley.
Step 1 - Places several leaves on top of the other.
Step 2 - Roll the leaves horizontally or vertically into a cigar-like roll.
Step 3 - Slice through the roll. The closer the slices, the thinner the strips.
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