You’ll often see recipes asking for exotic sounding preparation techniques or types of knife, here’s our simplified translation:
- Batonnet or baton: a finger-sized stick cut
- Julienne: a matchstick sized stick cut
- Dice (small, medium or large): cubes made from batons
- Brunoise: cubes made from julienne
- Chiffonade: a technique that requires you to stack and roll leaves (herbs or greens) and cut perpendicular to the roll, creating long thin ribbons
- Paysanne: A very finely sliced cube made from batons
- Round cut: the traditional disc like cut used when chopping route vegetables such as carrots.
- Bias Cut: A more visually appealing alternative to the round cut; the bias cut requires you to cut at sharp angles.
From beginners to the keenest of home cooks you’ll be to complete all basic tasks with just the 5 essentials knives: the paring, chef, utility, filleting and serrated slicer (bread knife). Oh and remember to keep your knives in the best possible condition follow the 5 SimplyCook Laws of Knife Care!