The word “paysanne” translates to “country-style,” indicating a rougher, more informal cut like those usually used for throwing together family meals. Cutting a vegetable paysanne-style is to slice it thinly, but according to its natural shape, without squaring it off.
Paysanne. Chefs use the paysanne cut to create thin slices of vegetables that mirror their natural shapes. Paysanne is a French term that translates to country-style because it is less precise than other knife cuts used in classic French cooking. The paysanne cut size is 1/2 x 1/2 x 1/8".
PARISIENNE. Not technically a knife cut, a Parisienne cut requires a Parisienne scoop, a small ice cream scoop shaped piece of equipment. There are varying sizes of scoop shape. CHIFFONADE. This is a great way of serving soft herbs (parsley, coriander, mint etc) as garnish.
The chateaubriand is a fillet mignon roast and a truly magnificent cut of meat renowned for its decadent and tender bite. This highly-prized cut of beef is cut from the tenderloin and has often been referred to by several names: the fillet mignon roast, a tenderloin roast, or a beef tenderloin.
Chopping and mincing can be use interchangeable in a recipe because they are the same type of cut. A paysanne cut starts with a julienne. A fermiere cut starts with a batonnet.
adjective. pay·sanne. (ˈ)pā¦zan. : prepared (as with diced root vegetables) in country or simple style.
JARDINIERE. Similar in shape to julienne, a jardiniere cut is slightly bigger, however, roughly 1/6 inch x 1/6 inch by 3 inches (although, they can be slightly longer). Think: matchstick french fries from Steak and Shake.
Julienne/French Cut
In julienne (or French) cut, the ingredient is cut into long, uniform strips like matchsticks. Julienne cut is often used for salad ingredients and green veggies, like cucumbers, bell peppers, and zucchini.
Cut into lengths of about 4 cm (1.6 in.), then divide into 4 equal pieces lengthwise.
Tournée is French for the word "turned" and refers to a method of cutting and peeling root vegetables into oblong, seven-sided football-like shapes. The cut can be used for vegetables like carrots, turnips, and parsnips, or even zucchini and other types of summer squash.
Paysanne; 1⁄2 by 1⁄2 by 1⁄8 inch (10 mm × 10 mm × 3 mm)
The brunoise knife cut (pronounced BROON-wahz) measures 1/8 inch × 1/8 inch × 1/8 inch, which makes it the smallest of the dice cuts.
"Cube" means to cut food into pieces that are even, like a square. The size is usually about the same as the chopped pieces sizes; about 1/3 to 1/2". "Dice" means to cut food into even, small squares about 1/4" in diameter. And "mince" means to cut foods into even, very small pieces about 1/8" in diameter.
Cutting a vegetable paysanne-style is to slice it thinly, but according to its natural shape, without squaring it off. For example, a carrot may be cut en paysanne into thin circles that have differing diameters.
These are sometimes called a Dutch Cut which means to cut in one direction of the grain, then to turn the piece and cut it another direction. While sometimes this is necessary due to a limited amount of stock or time, it's not normally used in fast-paced print production.
Julienne. The julienne is also known as the matchstick cut. As its name suggests, what you're going for is a thin, stick-shape cut. To make a julienne cut, square off your vegetable then cut lengthwise into 3mm-thin rectangular slices.
The batonnet cut is most often used for vegetable sticks and stir fries. The batonnet (bah-toh-NAY) starts as a rectangular cut that's also used for the julienne. It's commonly used for foods like French fries. This cut generates a much thicker, squared-rectangular shape.
The chef's knife is the most commonly used knife in the kitchen for all kinds of tasks. The upward curved tip allows the knife to be tilted for easy cutting on the cutting board. The wide, heavy blade can make a chef's knife also suitable as a cleaver or chopper.
It's a cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this the Porterhouse includes more tenderloin steak than T-bone, along with a larger New York strip steak. A bone holds the New York and tenderloin cuts together, creating the Porterhouse cut.
Put simply, a French cut describes the method of exposing a portion of clean bone at the end of a chop or rib.
Concassé, from the French concasser, "to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables or fruit. This term is particularly applied to tomatoes, where tomato concassé is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions.