Keep classic cuts straight
Recall when and how to use julienne, brunoise, and chiffonade.
Julienne means what shape and setup? Think matchsticks from planks. Thin sticks cut from stable planks. Create a flat side first, cut even planks, stack a few, then slice lengthwise. Stick cut My brunoise is uneven, so I will just chop the pile smaller. A teammate is trying to fix uneven cubes after the fact. Your line Back up to the sticks. Brunoise gets even from julienne, not from mincing the finished pile. Confusing small with controlled. It sends the cook to the dimension that created the problem. Cube cut Chiffonade vs. julienne: what changes? Both are thin, but the…
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