Slicing and mincing are activities repeated in the kitchen almost every day. Without them, it would be impossible to divide vegetables, fruits, or herbs into fragments of the right size. The techniques mentioned above are divided according to the results of the work, the way the knife is handled, or the type and size of the product. How to use them correctly during the daily preparation of dishes?
Cutting Techniques Depending on the Result of the Work
We distinguish several popular vegetable cutting techniques, whose names come from French. Depending on the result you want to achieve, you can use the method in:
- slices (vichy), suitable for all shapely vegetables. By using it, you will get thin, 1-2 millimeter slices, suitable for salads, soups, or decorating a table setting.
- matchsticks (julienne) from potatoes, beets, carrots, celery, and leeks. This demanding technique consists of cutting vegetables into very thin sticks with a thickness of 1mm, which can then be used in salads or Asian dishes.
- sticks (batonnets) from various types of vegetables. This is an easier technique, as a result of which you will prepare thicker sticks with a cross-section of about 5mm. They will be suitable for soups and salads or serving with dips.
- diamonds (paisanne), intended for decoration. They are made from batonnets sticks, cut into smaller fragments crosswise, with the knife placed at an angle and cuts made at the two ends of the diamond.
- very fine cubes (brunoise), whose ideal dimensions are 2x2x2 mm. It will work as an element of stuffings, rice dishes, or soups, also suitable for decorating finished dishes.
- classic cubes (macedoine) – i.e., a thicker variety of brunoise with dimensions of about 5x5x5 mm. This technique is much easier, and as a result – eagerly used by amateurs and professional chefs.
Cutting Techniques Due to Blade Movements
Another division of cutting techniques takes into account the way the knife is handled. With the characteristic movements of the blade in mind, we can distinguish the method:
- rock chop – during which the tip of the knife rests on the board, the handle is directed downwards and forwards, and then upwards and backwards. With such a rocking motion, you will quickly cut most products used in the kitchen.
- tap chop – consisting of moving the knife up and down. This is an extremely simple cutting technique, ideal especially for dividing vegetables into smaller parts.
- cross chop – this is a method similar to rock chop, during which you should also add side movements. It will work well when cutting herbs, dill, and parsley.
- draw slice – consisting of resting the tip of the knife on the board and pulling it towards you with a fluid motion. Use this technique to cut delicate products, without worrying about tearing or crushing them.
- push slice – in this method, the knife moves down and forward, and the hand holding the handle falls downwards. You can use this method, among others, when cutting vegetables.
- sawing cut – this is a technique similar to the method of sawing wood. The knife here moves back and forth, sinking into the product without applying pressure. It is dedicated to cutting bread and fruits and vegetables that are hard on the outside and soft on the inside.
- pull slice – the blade right next to the handle rests on the product, and the tip of the knife remains raised upwards. Then you should pull it towards you, at the same time lowering the tip of the blade. This method is eagerly used especially by people who prepare delicate, raw fish used for sushi.
Mincing Techniques Due to the Type and Size of the Product
The last, but equally worth knowing, are mincing techniques, i.e., finely chopping fruits, vegetables, and herbs. Their division is extremely simple – it takes into account two main, popular methods. To mince large products, e.g., cabbage, it is enough to repeatedly hit the knife from above, at the same time moving it back and forth and sideways – so as to divide the entire larger fragment of the vegetable into smaller parts. Finer herbs, on the other hand, can be chopped by lifting and lowering the knife, without the need to move it away from or towards you. Remember to use a sharp knife with a long and wide blade for mincing, thanks to which the tasks in the kitchen will be faster and easier.
Although initially, slicing and mincing may seem difficult, with time and gaining experience, it will become less and less problematic. It is also worth remembering to optimally adapt the technique to the food product or the effect you want to achieve. Thanks to this, the planned work will proceed smoothly and effortlessly, and its result will delight with its precision and excellent appearance.
