Julienne, Paysanne, Brunoise, Jardiniere… beautiful French names, aren’t they? But no, these names do not belong to humans. They are actually terms for different cutting techniques! 😛
But these terms don’t ‘live’ in the world of normal housewives, only the top chefs use these culinary vocabulary.
Usually we ordinary housewives only know about peeling and chopping. Stringing is actually common, too, which is removing the fibrous, indigestible strings on the surface of a vegetable, such as celery. Perhaps you have also heard of ‘julienne’ if you watch cooking shows regularly.
Below is an explanation of the terms for the different types of cut for vegetables. Housewives gotta learn to do some chef talk, too.
Chiffonade – cutting leaves finely. We do this quite frequently–stacking up vegetable leafs, holding them together, roll tightly, then slice finely.
Brunoise – the finest dice it seems, with vegetables cut into cubes of 2 mm thickness. Mainly for vegetables that require to be cook quickly.
Macedoine – medium sized cube, of 4-5 mm thickness.
Mirepoix – (can you even pronounce that?) The biggest cubes measuring at 1-1.5 cm thickness. Vegetable cut into this size is normally cooked for a long time, such as in stock making.
Julienne – fine strips of 8-10 cm x 1 mm in size, slightly slimmer than a matchstick.
Jardiniere – The shorter and fatter version of julienne, 3-4 cm x 3-4mm sticks, or known as batons.
Paysanne – triangular or square slices, so-called peasant-style cut, haha! In other word, very rough cuts, like what we normally do with potato, carrot and radish.