Knife cuts can leave you with lots of vegetable waste, since it requires lots of trimming to make your organically shaped carrot, parsnip or potato into perfectly squared-off, even shapes. However, you can save the scraps for making stock, purées and sauces where perfect knife cuts are less important.
Batonnet or baton is a matchstick knife cut. The precise dimensions are a 1/4 inch by 1/4 inch and then roughly to 2 to 2 1/2 inches long.
A brunoise references a 1/8-inch-square dice that is exactly half the size of the larger macédoine dice. This dice is achieved by first cutting your firm vegetable into a julienne and then dicing into cubes.
Chiffonade, which means “little ribbons” in French, is a slicing technique used on delicate leafy vegetables and herbs like basil, parsley or lettuces, not tougher herbs like rosemary or thyme. To achieve a chiffonade, leaves are stacked and tightly rolled before being thinly sliced to produce long, delicate strips.
A julienne is a small matchstick cut. The vegetables are cut into batons that are 1/8 inch by 1/8 inch and about 1 to 2 inches long.
A macédoine is a 1/4-inch-square cube that is made from cutting down a baton.
Sign up to receive email updates on new recipes.