Types of cuts in cooking.
There are many types of cuts in cooking. Here we are going to discuss Different Types of cutting techniques in cooking.
The style involves cutting vegetables and meat in different shapes while cooking.
Different Types of Cuts for cooking Vegetables.
- Brunoise or Fine Dice
- Chiffonade or shredding
- Julienne or Match Stick Cuts
- Parallel Cutting
- Macedoine or Large Dice
Brunoise or Fine Dice cut.
Brunoise is a tiny dice, and it is also known as a fine dice. Cut into 1/8-inch cubes or less for smaller vegetables and into 1/4-inch cubes or less for larger vegetables in this cutting technique.
Slicing cut is the type of cut that most people will become familiar with once they start cooking. Slices of vegetables can be anything from batons to thin strips and even chiffonade or shredded. This cut is a preferred method for chopping softer vegetables such as onions, garlic and peppers. It is also used to make dishes such as potato salad or coleslaw.
Chiffonade or shredding cut
In this type of cut, the vegetable is shredded. The shreds are longer than they are wide. This type of cut is excellent for salads, coleslaw or for other dishes such as potato salad.
Mincing is when food is chopped small enough so that it resembles grains of rice or crumbs. This type of cut is most often used to prepare ingredients such as garlic, ginger and peppers in a dish that requires a bit more texture, like stir fry.
The food will be crushed before it’s moved to cooking and can be done with a mortar and pestle or even using the side of your chef’s knife. The main point here is that you want to make sure the food is evenly crushed.
Julienne or Match Stick Cuts
For this type of cut, the food will be sliced into very thin strips with a knife, and then they’ll be stacked on top of each other to make small sticks. This cut is used most often for carrots, celery, peppers and onions, as well as for garnishing soups and salads.
Roll cut is a method used to get food cut evenly across in long, narrow, and thin strips. The slices can be as wide or as thin as you want them to be, but they will end up in very thin strips when the process is done. This type of cut is often used for carrots, onions and bell peppers.
Macedoine or Large Dice cut.
Macedoine is used to describe a cutting style where you will need to slice your vegetable into 1/4-inch strips before you lay them out on top of each other in the same way that small sticks are laid out to create julienne cuts. This cut is very similar to batons, but the width of the baton’s length will vary depending on how big you are cutting your sticks.
What is Parallel Cut?
The Parallel Cut is a cut where you’ll be aiming to cut your food into strips that are the same thickness. It can be as long or short as you want them to be. This cut is used mainly for vegetables that have a texture like celery, radishes, carrots and peppers.
The Different Types of Cuts for cooking Meat:
- A cross-cut
- A lengthwise-cut
- A diagonal-cut
- A wafer-cut
- A cube-cut or butterflying
- A julienne cut
- chop cut
- A cross-cut or a cut into the meat from the side, usually used for smaller, tenderer cuts like chops and steaks.
- A lengthwise cut; a cut into the meat with the knife held parallel to one of the long sides. This yields larger pieces which are great for stir-fries and kebabs but can become dry if cooked too long.
- A diagonal cut; a cut at an angle across the grain of the meat, which can be used for larger cuts like brisket or pork shoulder when cooking pulled pork and other dishes.
- A wafer-cut; a cut made in either direction, against or with the grain. These cuts produce extremely tender meat and are great for slicing thin and serving as appetizers.
- A cube-cut or butterflying; this method removes all of the connective tissue in large cuts such as hams, turkey breasts, etc., allowing them to be cooked more quickly without drying out, and it also allows them to be sliced thinner.
- A julienne cut; this is a long, thin strip of meat. This method can be used for things like stir-fry or even snacks, such as the famous Vietnamese summer rolls.
- And finally, there’s a chop cut which has a thickness of less than 1/8″ and is usually used for quick cooking. A 1/8″ chop cut is a widespread kitchen knife skill, especially since it’s almost impossible to find pre-cut “chopped” meat in most American grocery stores.
Additionally, there are some specialty cuts, including hand chops, wedge chops and English bone chops. What many people don’t realize is that there are many other cuts within each category that can be used for different purposes.
The hand Chop is also known as the Blade Chop. This cut is made by using a Chef’s Knife to strike down in a chopping motion. The blade of the knife meets the preferred cutting surface and makes contact in a downward motion, causing the meat to be chopped. The Hand Chop can be used for vegetables or meat, depending on what is being cooked or prepared.
Wedge Chops are composed of the top layer of a pork butt or shoulder, including the bacon on top.
The meat is scored in one-quarter-inch thick cuts that are separated by the bones. The bone and fat are included in this cut.
These pieces can be prepared by boiling them, using them for pulled pork, frying or smoking them for a kielbasa type sausage, or braising like a pot roast.
English bone chops.
English bone chops are a speciality cut of meat that is created by cross-cutting or lengthwise cutting the meat in such a way that the bone is fully exposed. These cuts can be cooked easily but become dry much more quickly than boneless, skinless meat, so they are best served as small portions to accompany other dishes.
Some people prefer one method over another, often depending on their geographic location.
Some safety tips while cutting.
- Make sure you wash your hands before and after preparing food.
- You should also use a clean surface to work on and keep your fingers off of the blade.
- When cutting food, it is essential to use long strokes in one direction only.
- You always want to cut away from your body or any other person present during the process.
- Make sure to place your fingers on the opposite side of your blade for added safety.
- Use your non-dominant hand to stabilize the food you’re cutting.
- Work one fruit or vegetable at a time and keep the others slightly elevated either by placing them on a chopping board or using a pizza cutter.
- Wiggle the knife back and forth as you cut. This will help with keeping the vegetable in place.
- Always remember to use a pan that has some form of protection from heat if cutting on a stovetop.
- Always clean your knife before moving on to cutting another vegetable.