How to cut vegetables precisely as in a Fine Dining Restaurant?
As a former chef in a 3 hat restaurant, cutting vegetables precisely was one of the most difficult but skillful task in the whole kitchen. Once you got, you can move up to different sections as this was one of the first skill that you learn as a apprentice chef.
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Perfecting the lozenge cut
This diamond cut makes fine, leaf-shaped slices of vegetables such as onions, carrots, celeriac, leek or potato which look delicious especially in soups an stews or for garnishes. For skilful trimming, pick up our WÜSTHOF Epicure Cook´s Knife for celeriac, use it first to remove the skin, then slice 1 mm thin slices and from these cut 1 cm wide strips. Can you see the diamond shape yet? Another slice through with your sharp blade, and voilà!
Perfecting the julienne cut
In order to cut these particularly elegant matchstick strips, it is important to perfect your technique. The ideal partner for this is our WÜSTHOF Epicure Santoku.
Cut ingredients such as carrots in half lengthwise, then cut the lengths into long, thin slices. Use your Santoku to cut these slices on the longer side into julienne strips about 1 mm wide.
Perfecting the brunoise cut
Aiming for particularly fine cubes as a base for sauces or as a salad topping? Easy peasy when you use our WÜSTHOF Epicure Paring Knife, which affords great precision. Working with shallots, for example, first cut off an end, then slice horizontally, then vertically, but never through to the very end. Finally, cut down from the cut side and the dice for your dish are ready to roll.