How to Cut Vegetables

THE RONDELLE CUT The rondelle cut is usually used for cutting vegetables that have a narrow and elongated shape (such as zucchini or cucumbers) and is ideal for pan cooking because the limited thickness of the slices allows for faster and more even cooking. Let's see how to do it. Wash and dry, for example, a zucchini, place it on a cutting board, and remove the ends 1, then proceed to cut it into more or less thin rondelle depending on the recipe you need to prepare 2: thicker if you need to sauté them in a pan 3, thinner if you use them to prepare an omelet.

THE THIN SLICES CUT This cut is usually used for grilling preparations and is done by cutting the vegetable along the grain to prevent the slices from falling apart during cooking. Let's see how to do it. Wash and dry, for example, a zucchini or an eggplant, place them on a cutting board, and remove the ends 1, then with a well-sharpened knife, cut them into slices along the length (2-3), obtaining long, thin slices.

THE STICK CUT Cutting vegetables into sticks is particularly suitable for wok cooking. To achieve this cut, you start from the thin slices cut. Let's see how to do it. Wash and peel a carrot, then place it on a cutting board and divide it in half 1, cut each half into thin slices along the length 2, then cut each slice into sticks about 1/4 inch wide 3.

THE BRUNOISE CUT The brunoise cut consists of obtaining small vegetable cubes, about 1/12 inch per side, starting from the stick or julienne cut, and is ideal for preparing cooking bases or using as decoration for dishes. Let's see how to do it. Starting from the slices cut 1, obtain sticks 2, and then reduce the sticks into very small cubes about 1/12 inch per side 3.

THE MIREPOIX CUT The mirepoix cut refers to the dicing of celery, onion, and carrot, a mix usually used for the preparation of soffritto. This cut is named after its creator, the Duc de Lévis-Mirepoix. Let's see how to do it. To prepare the mirepoix cut, proceed by dicing celery, carrots, and onions, obtaining the classic soffritto mix (1-2-3).

THE CONCASSER CUT The concasser cut is a type of cut used to chop blanched vegetables, particularly tomatoes. Let's see how to do it. Take the tomatoes and make a cross incision on the bottom of each one 1, then plunge them into boiling water, letting them cook for a few seconds 2, drain them, and immediately place them in plenty of cold water to cool them more quickly. Then remove the skin with the help of a knife; thanks to the previous cut, it will be much easier to peel them 3.

Cut the tomatoes in half and then into quarters, then remove all the seeds 4. Cut each tomato into strips about 1/5 inch per side 5. At this point, you can make cubes 6 that will be useful for preparing sauces, bruschetta, or decorations.

THE JULIENNE CUT The julienne cut consists of making slices about 1/12 inch thick, from which you derive strips of the same thickness. This cut is usually used to enhance preparations such as mixed salads. Let's see how to do it. Wash and dry a zucchini, for example, and place it on a cutting board. Remove the ends, then make the thin slices cut 2 and reduce each slice into very thin, square-section fillets 3. To speed up operations, you can stack the obtained slices and proceed normally with the cut.

THE CHIFFONADE CUT The chiffonade cut allows you to cut leafy vegetables into perfect strips, and this cut also serves to make even simple salads perfect. Let's see how to do it. The chiffonade cut can be used for wide-leaf vegetables, such as chard or lettuce, and it is perfect for leeks as well. In the case of the latter, remove the ends and cut the stalk to obtain the leaves 1, fold the obtained leaf into three parts 2, and cut thin strips that will be perfect for decorating salads, savory pies, and soups!