You can do many formal vegetable cuts with any fruit or vegetable.
You don’t need to use soaps, detergents, or special cleaners to wash produce. [1] X Trustworthy Source US Food and Drug Administration U. S. government agency responsible for promoting public health Go to source
Fruit and vegetable skins contain lots of nutrients, so if you aren’t worried about aesthetics, leave the skins on instead of peeling them.
Instead of throwing out the excess that you’ve cut off, consider saving it for soups, juices, or other dishes. Cylindrical vegetables that need to be squared include carrots, potatoes, zucchini, eggplant, and cucumbers.
For tomatoes, use your finger to pick out the seeds and juice from the middle if you’re making a salsa or other dish that you don’t want to be runny. [3] X Research source
As you cut, keep the vegetables steady with your one hand, but move your fingers back as you go to keep them out of the way of the knife. For fine julienne vegetables, cut the slices to a thickness of one-sixteenth-inch (1. 6 mm). [4] X Research source
From here, you can leave the vegetables julienned, or dice them into small cubes, which is known as the brunoise cut. Julienned vegetables are often used as garnish and in sauces. [6] X Research source
For fine brunoise, cut fine julienned sticks into one-sixteenth-inch (1. 6-mm) cubes. Brunoise vegetables are often used as garnish and decoration. [8] X Research source
The macedoine cut is often used for vegetables that will be included in cold salads. [10] X Research source
Although the baton cut isn’t a hugely common cut for vegetables, you start with the baton to achieve the carré, or large dice.
The large dice is also called the carré cut, and it’s used for vegetables that are added to soups, stocks, and many other dishes.
The type of cut is called the chiffonade, and it’s ideal for spinach, basil, and other fresh leafy vegetables that are used as garnish or decoration.
This cut is called the paysanne, and these vegetables can be square, triangular, round, or any other shape. [13] X Research source These vegetables are often used in broths, casseroles, and other short-cooking dishes. [14] X Research source
