How are these cuts made? for which recipes are they used?
SLICE CUT
Come si fa?
- For example, wash and dry a courgette and remove the ends
- With a mandolina, a vegetable peeler, or a knife, if you are an expert, cut the chosen vegetables into slices by lengthwise, obtaining long slices.
How do you use sliced vegetables?
Slices with a maximum thickness of 2 mm are used:
- especially raw, for a carpaccio or to prepare stuffed rolls or rolls as you like
- cooked for a “tarte tatin”
- cooked to coat the mold when preparing “flans”.
Slices with a thickness of 5 mm up to 1 cm can be used:
- to replace fresh pasta in a “lasagna”
- to prepare a “bowl” of vegetables with many layers of different colors
- cooked on the grill
- baked a “gratin”
- breaded and fried perhaps for a “parmigiana”.
FROM CUTTING TO SLICERS YOU CAN FIND THE CUT TO STICKS
How you do it?
- Cut the vegetable slices into pieces, as you can see in the first illustration
- Then from each piece you get thin strips of square section vegetables, as you can see in the second illustration.
What names are given to this type of cut?
- julienne when the sticks have a thickness of 2 mm and a length of 4-5 cm
- gardener when the sticks have a thickness that can vary from 3 mm to 1 cm, with a length of 2-3 cm.
How do you use sticks vegetables?
This cut is particularly suitable for leeks, peppers, courgettes, aubergines, carrots, peppers, mushrooms, potatoes and celeriac, but also with citrus peel.
The cut a julienne is used for:
- pinzimonio
- embellish preparation such as mixed salads with raw vegetables of intact consistency
- appetizing appetizers when the vegetables are seasoned with creamy sauces
- give color and a crunchy touch to soups.
This cut is suitable for any type of cooking.
Cutting gardener:
- raw it garnishes meat-based recipes (such as roasts, braised meats or boiled meat) or, when cooked, enriches soups or risottos.
- it is used to prepare the sauteed vegetables in the wok
- it’s the classic fries cut.
FROM CUTTING TO STICKS YOU CAN FIND CUBE CUTS
How you do it?
- From the vegetable sticks you get cubes that can be of different sizes
What names are given to this type of cut?
- brunoise ◊ comes from the julienne cut ◊ they are small cubes of about 1 mm per side
- mirepoix ◊ comes from the julienne cut ◊ they are cubes of about 2 mm per side
- matignon ◊ derives from the gardener cut ◊ they are cubes with a size that varies from 3 mm to 1 cm per side.
How do you use diced vegetables?
The brunoise it is perfect for:
- salads also with cereals
- appetizers and decorations that give a contrast of consistencies taste and color.
The mirepoix it can be raw, roasted or stewed. It is the basis for preparation:
- of fried and broths
- of recipes of soups, stews and sauces. A variant is the fat mirepoix in which is added bacon or raw ham and is used as a base for meat preparations.
The matignon it can be for:
- side dishes
- to accompany cheese plates, eggs, meat, fish
- it is a cut that is also used for fruit.
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