Vegetable Chopping Techniques, From Basic Cuts to Decorative Shapes

Achieving uniform vegetable pieces starts with trimming any rounded edges to create a stable, even-sided shape. This foundation allows for consistent cuts. Here’s a breakdown of basic and specialty cuts, along with tips for using a mandoline.

Basic Cuts:

1. Preparing the Vegetable: Using a sharp chef’s knife, trim the rounded edges of the vegetable (e.g., a turnip) to create a block with flat sides. This ensures stability and even slicing.
2. Slicing: Slice the turnip lengthwise at even intervals. The width of these slices will determine the final size of your diced pieces.
3. Dicing: Stack the slices and cut lengthwise again into strips. Then, gather the strips and cut crosswise into cubes for a diced cut. For a finely chopped texture, cut into small dice. Brunoise (very small, precise cubes) is a specialty cut usually reserved for garnishing refined dishes.

Specialty Cuts:

Once you’ve mastered the basic cuts, explore these decorative shapes to add visual appeal to your dishes. Remember, consistency in size and thickness is crucial for even cooking, regardless of the chosen shape.

• Paysanne: Square off the vegetable (e.g., carrots) and slice into sticks, similar to julienne or batons but wider for a rustic look. Gather the sticks and thinly slice crosswise into squares.
• Lozenge: Cut the vegetable into thin slices (about 1/8 inch wide). Stack the slices and cut into strips. Then, make a series of parallel cuts on the bias (diagonally) to create a diamond shape.
• Oblique: Typically used for cylindrical vegetables like carrots, this cut involves slicing off the stem at a diagonal. Then, rotate the vegetable a quarter turn and slice again on the same diagonal. Repeat this process, rotating the vegetable with each cut.
• Round: Slice a round vegetable into even-width coins. For variation, cut on a bias for elongated disks, or halve the vegetable lengthwise before slicing into half-moons.

Using a Mandoline:

A mandoline can create quick, uniform slices.

1. Prepare the Vegetable (Optional): Trim rounded edges for easier slicing.
2. Adjust the Blade: Set the blade to the desired width.
3. Slicing Technique: Hold the mandoline at an angle with the end resting on the cutting board. With your hand flat on top of the vegetable, slide it away from you to slice, then slide it back up and repeat. Always use caution when using a mandoline and use the provided safety guard.