What are they ???
All the vegetables have the fibers arranged in the length direction.
Vegetables can be cut in the sense of fiber or fiber with obviously different results.
Depending on the recipe to be made, the vegetables can be cut in one way rather than another.
The right type of cut helps us to highlight the characteristics of each raw vegetable or to obtain the texture we want when we cook vegetables
Cut to fiber
The second fiber cut is made by cutting vertically from the top to the roots.The fibers are not broken.
Cutting second fiber cooking is faster and the fibers disintegrate more easily.
It is useful when we want:
- to eat raw vegetables by thinly cutting them, perhaps with the aid of a vegetable peeler or a mandolin, keeping their fibrousness and consistency intact (eg carrots, fennel, courgette), which is essential if we want to use them
- to prepare rolls or wraps raw cook the vegetables faster to prepare soft and creamy velvety puree creams that increase salivation and amplify the enjoyment of a dish.
What are the cuts to fiber
- sliced cut
- cut into sticks
- cut into wedges
- slit cut (ex: cloves of peppers)
Cutting against fiber
The cut against fiber follows the direction of the width of the vegetables in a horizontal direction. Break the fibers.
This cut allows:
- to consume raw vegetables that will be softer, will not require prolonged chewing, their taste will be less persistent. Ideal solution for vegetables with a particularly bitter or sour taste
- cook the vegetables keeping their shape and texture almost intact. The solid and crunchy cooked vegetables stimulate a prolonged chewing that accentuates the sensation of one taste compared to another. create isolated points of taste, both with raw and cooked vegetables, which immediately capture our taste buds.
What are the cuts against fiber
- washer cut and half washer
- cross cut
- julienne cut
- chiffonade cut