Tuesday, 31 July 2012

How to...chop vegetables

    1. Life & Style
    2. Food & Wine
    1. Peel the vegetable. It's easiest to peel a carrot before topping and tailing it. Photos by...
    1. Peel the vegetable. It's easiest to peel a carrot before topping and tailing it. Photos by Linda Robertson.
    2. Cut into 2.5-3cm lengths. Cut a slice off the sides to make the vegetable square or...
    2. Cut into 2.5-3cm lengths. Cut a slice off the sides to make the vegetable square or rectangular. The leftovers will be used for the mirepoix or roughly chopped vegetables.
    Jardinière or batons - Cut the prepared vegetable into 0.5cm slices lengthways, then cut the...
    Jardinière or batons - Cut the prepared vegetable into 0.5cm slices lengthways, then cut the slices lengthways into 0.5cm batons. Batons are good for dips. Use carrots, cucumber, celery, courgette or other vegetables cut in similar shapes. Batons are...
    Macédoine or dice - Cut the batons into 0.5cm cubes. This shape is also good for glazed...
    Macédoine or dice - Cut the batons into 0.5cm cubes. This shape is also good for glazed vegetables and used in stews.
    Julienne - Slice very finely, 1-5mm width, and cut the slices into tiny matchstick strips, about...
    Julienne - Slice very finely, 1-5mm width, and cut the slices into tiny matchstick strips, about 4cm long. These fine strips of vegetable are used mainly as a garnish, cooked or raw.
    Brunoise - Cut the julienne across to make tiny 1-3mm cubes. Used mainly as a garnish, but also...
    Brunoise - Cut the julienne across to make tiny 1-3mm cubes. Used mainly as a garnish, but also good for broth .
    Paysanne - Cut the vegetable into thin slices, 1-2 cm thick. Usually they are shaped according to...
    Paysanne - Cut the vegetable into thin slices, 1-2 cm thick. Usually they are shaped according to the shape of the vegetable. Paysanne (or peasant-style) vegetables are good for soup, such as minestrone.
    Mirepoix - Roughly chopped vegetables used for stews and a base for cooking other foods. They are...
    Mirepoix - Roughly chopped vegetables used for stews and a base for cooking other foods. They are no particular shape or size, but they should be similar. Classic combinations include 50% carrots, 25% leek and 25% celery for soups, or 50% onion, 25%...

    Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.

    Vegetables can be cut any way you want, but there are a number of traditional cuts with French names used in particular dishes and styles of cookery.

    Chef Pfyl demonstrates with a carrot, but other vegetables, such as celery, leek or potato can be cut in the same way.

    If you would like to request a particular technique, please let us know. Write to Trick of the trade, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz with trick of the trade in the subject line.

    To check earlier Trick of the trade columns visit: http://www.odt.co.nz/news/tags/trick-tradeMore information on cooking from Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com

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