Knife Cuts:
Unfortunately, knife work is a reality of cooking – and trust me – I feel your pain. However, with lots of patience, practice, and perseverance, the skill set is attainable. Additionally, it will (eventually) shorten your overall prep time, ensure uniform cooking, and help eliminate unwanted food waste. :)
Yay!
Here are some of the basics:
In general, be patient and accepting of your skills as they evolve; we will get there together! :)
Yay!
Here are some of the basics:
- Your largest cut is a Baton, which measures: ½ inch x ½ inch x 2 ½ inches; this is the base for a large dice cut, which is: ½ inch x ½ inch x ½ inch. Its typical uses include: stews, some curry cuts, and roasted vegetables.
- Next is the Batonnet, which is: ¼ inch x ¼ inch x 2 inches; this is the base for a medium dice cut, which is: ¼ inch x ¼ inch x ¼ inch. Its typical uses include: the majority of curry cuts, crockpot soups, and salad toppings.
- Finally, the Julienne’s dimensions are: 1/16 inch x 1/16 inch x 2 inches; this is the base for a small dice cut, which is: 1/16 inch x 1/16 inch x 1/16 inch. Its typical uses include: soup, stuffing, and casseroles.
In general, be patient and accepting of your skills as they evolve; we will get there together! :)