From the classics to the most imaginative. They require a lot of attention, but we don’t always use the knife: some vegetables are better cut with your hands
Cuts should almost always beas regular and equal as possible.
- Julienne: strips 3 mm wide and up to 6 mm long.
- Brunoise: cut the strips into 1-3 mm cubes per side.
- Planter: wider strips of 1-3 cm on each side.
- Macedonia: the wide strips cut into 1-3 mm cubes.
- Mirepoix: These are larger and more irregular dice.
1. CON KNIFE
Classic cuts: julienne, brunoise, planter, fruit salad. We can also make slices, triangles…
In the photo, I’ve cut a pepper in half lengthwise, scooped out the seeds and stem, and made two, three, or four rectangles with each half. From there I have taken strips, dice and other shapes.
Attention in the present is essential when using the knife if you don’t want to cut yourself.
2. HANDCUT
Lettuce and other similar leafy vegetables should be chopped with your hands. As they have a lot of water, they are very delicate blades and when cut with the knife they oxidize more.
If you prefer to cut it with a knife, I recommend using ceramic or plastic ones.
3. WITHA SPIRALIZING DEVICE
We can make spirals and long strips of thin or slightly thick “spaghetti” with some vegetables. Zucchini, pumpkin, carrot… They are ideal for this.
Zucchini spaghetti can be mixed with a pesto sauce or a sun-dried tomato sauce, for example.
