Eating In // Knife Cuts


Here's a little Wednesday whatnot for you: knife cuts. This is something I had to learn in culinary school. I honestly don't use these cuts very often (mostly because I don't work in a fine dining establishment). I thought it would be fun to make a post of it. It would be a fun challenge to try if you haven't really given much thought to knife cuts or knife skills in general. Grab a potato and practice away.

Julienne: 1/8 x 1/8 x 1-2 inches
Brunoise: 1/8 x 1/8 x 1/8 inches - super easy, just a dice from the julienne
Batonnet: 1/4x 1/4 x 2-2 1/2 inches
Macedoine: 1/4 x 1/4 x 1/4 inches
Parmentier: 1/2 x 1/2 x 1/2 inches

Knife Skills: Megan Forbes
Photos:  Christina Hussey

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