🥗 Knife Cuts and Why They Matter
Why Your Cuts Actually Matter
Before cutting anything, always make one flat side first so the vegetable does not roll around. This is your number one safety move.
The Main Cuts to Know
| Cut | Size | Best Used For |
|---|---|---|
| Mirepoix | 1cm x 1cm squares | Soups, stews |
| Brunoise | Tiny small dice | Quick cooking, fish dishes |
| Julienne | Very thin strips | Herbs, leafy greens, garnish |
The Golden Rule of Cutting
Uniform cuts = everything cooks at the same time. Mix big and small pieces and you get some burnt, some raw.
Match Your Cut to Your Cooking Time
- Short cooking time like fish? Use small brunoise cuts
- Long cooking time like stew? Use larger cuts
Always remember: every decoration on a plate should be edible.
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Lessons from LIP #279
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