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Peel the food if desired and square off the sides. Trim the food to the proper length for the slices you will make. Cut slices of the desired thickness.

Stack the slices and cut them into uniform sticks. These sticks should be of the same thickness as the slices.

^ To make a small dice, make a 14-inch cut perpendicular to the length of a batonnet. A %-inch cut from a %-inch stick makes a medium dice. A 5/8-inch cut from a 5/8-inch stick creates a large dice. Making a V8-inch cut from a julienne makes a cube called a brunoise.

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