On Mondays I like to return to the basics. I begin my series on basic skills with knife skills because a good chef is only a good chef if he or she has mastered and unfailingly practices the fundamental cuts. Mastery of the fundamentals takes time and dedication, but when commitment to them becomes habit they prove highly efficient and liberate the cook from dependence upon gadgets and food processors. I can remember with a clarity that still makes the hairs on the back of my neck stand up the overwhelming air of anxiety and focus paid by myself and my classmates in the first days at Le Cordon Bleu as we were charged to produce the classic cuts. We were graded strictly on a pass/fail basis and could not progress to sauces until we had passed this practical exam. A nick on the surface of a cut vegetable or a fraction of an inch short of specification and your entire board would be dumped into the bin relegated to the stock pot and you would have to start all of your cuts again. This degree of accuracy and precision serves as the foundation on which a good chef builds a repertoire of techniques, but without the solid foundation of the knife skills a chef will remain forever an amateur. I will make posts breaking down the process for all of these cuts over the course of the next several Mondays but for today we will start with two of the easiest: the Julienne and the Brunoise.
Getting Started
All that is needed is a standard 10 to 12-inch French knife, a cutting board stabilized on your counter by placing a damp washcloth under it, and a steel to true your blade.
Cutting a Julienne
A Julienne is a cut used primarily for vegetables in which the product being cut is fabricated into pieces 1/8 inch by 1/8 inch by 2 to 21/2 inches…perfectly bite sized. The Julienne is called for in a variety of dishes, especially salads and stir-frys.
Cutting a Brunoise
A Brunoise is a cut that is a cube 1/8-inch by 1/8-inch by 1/8-inch. It is called for in many recipes and works well in salads, omelets, etcetera. When you have additional Juliennes they can easily be turned into a Brunoise by cutting the 2 1/2-inch by 1/8-inch by 1/8-inch strips down into 1/8-inch by 1/8-inch by 1/8-inch cubes. When you just need a brunoise fabricate the vegetable flesh into 90-degree corner by 90-degree corner rectangles of any size, trim them to 1/8-inch in depth as done for the Julienne, cut them into 1/8-inch by 1/8-inch strips as with the Julienne, then proceed with producing your Brunoise. Since we have Juliennes I’ll be cutting them into Brunoise.