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invited in 20 basic types of cuts, Juliana, Pen , Brounoise, etc. Gaston Acurio

As it is a necessary cooking blog know now that rates are the basic cut, because with the passage of time will be necessary for some recipes uncle.

Pen Court

Cut the onion in half, right through the middle of the knot. Then, put the onions on the table in which we will cut, with the knot facing us. Then you start to cut the onion into slices 2 mm thick (approximately) beginning on one side and up the other end.

julienne or gouged

Julienne comes from French. Remember that France was the cradle of gastronomy. We say of any food because suddenly we see in a recipe "chicken breast, cut into julienne strips." For example, when cut eg onion and lada and cut in half, we will place the knot on your left or right for left-handedness. then begins to cut the onion into slices 1 or 2 mm thick to reach the other end.

brunoise Court

is the dicing or small cubes of less than 3mm

and is generally used in the onions or potato tubers. For that we need several steps. First we started putting the onion with the knot facing us and the pen-style cut, but without reaching the bottom without cutting the knot. After cuts are made parallel to the table, then add onion with the knot on your left or right and cut it into strips like or we will gouged. With this latest cut will get the small diced onion 1 or 2 mm square

.

Parmentier potatoes

are cut into 2 cm.

The

Mirepoix

cut is only the irregular shape of the plants we use for the preparation of funds, sauces or soups. Usually means no matter chopped into quarters without a defined art form because most of the time once their role in giving flavor are removed and discarded.

concasse

is a chopped raw tomatoes that have been poached, peeled and seeds removed them. Cut into small cubes brunoise type.

the gardener Court

is a way to chop vegetables like carrots or potatoes into sticks or large strips of at least 3cm. long.

Macedonia

fruit or vegetables are cut into large chunks about 1cm. mixed together, is like a brunoise but differs in size is much larger.

slices

Cortes in the form of slices and depending on the food can be round like onions, or biased to fry plantains, are different sizes.

chiffon

Used in leafy vegetables or leafy vegetables such as lettuce, cabbage or cabbage, spinach, beets and others, is a very fine cut elongated strips as hair and winding the road is made very tight, making clean cuts and thin.

also for making soups and some other preparations and salads. It differs from the strips in which only makes leaves and strips are as thin as hair.

Here is a video about Cutting Types