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Do you know some of the most classic cuts in gastronomy? What if we told you that you probably practice them every day while preparing meals? In this article, discover 15 different types of cuts and learn how they influence the final result of the dish. By Deliway Editorial | March of reading Gastronomy cuts Julienne, brunoise and rondelle are three of the most popular examples of distinct cuts within the vast world of gastronomy. Their concepts and basis come directly from France and each of these models influences the flavor and texture of the dish. Therefore, it is necessary to know at least a little about each one, so that your dish is served properly, that is, it has enough cooking time, cooking all the vegetables and seasonings equally. In fact, for this to happen, the cuts must be made in a standardized way and with a specific size, even so, it is common that, when cutting manually, the pieces do not come out exactly the same. However, the better the standardization, the tastier and more harmonious the final result will be. Furthermore, the way the food is cut also influences the presentation, after all.
There are dishes in which the vegetables must have full attention, in others, it is necessary to camouflage the seasonings and spices. See some techniques for this. Safety techniques for cuts in gastronomy From how to hold the knife, tricks to avoid slipping on the cutting board or even tips to protect your fingers when cutting, the techniques are varied and serve both for safety and to add that special touch to the presentation of the disamerica phone number list h. You need to have everything under control so that nothing goes wrong and harms the final result of the meal or puts whoever is handling the knife at risk. With this in mind, we have brought two standardized techniques that will help you in this process, ensuring good work and the safety of those who carry it out. Cutting board This technique must be put into practice during the cutting process. Just add cloths, towels or any other solution that prevents the board from slipping, used to cut vegetables and seasonings. Slippage occurs due to repetitive movements of the knife and hands, which is why it is extremely important to be careful with handling, to avoid accidents and also to carry out the process with more precision. Remember that most techniques must involve attention, attention to detail and concentration during the process, as the objective is to make a standardized cut and prevent accidents from happening.
Knife handling Remember that the utensil is extremely sharp and needs to be that way for the work to be done accurately. Therefore, the last technique involves learning to manipulate the knife safely, for example, hold foods that are not flat with your fingertips, forming a kind of bridge with your hands. Remember that the fingers must always face inward and the side of the knife must only pass along the phalanx of the fingers, never the tips. Finally, the hand that holds the knife must be completely closed around the dagger, holding it firmly and must be completely dry, preventing the utensil from pressing into the hand. Now that you know the main techniques for cutting vegetables and seasonings safely, find out about 15 types of gastronomic cuts below. Read also: 10 types of natural seasonings to use in the kitchen 7 tips and plating techniques Fancy foods and fine-dining cuisine 15 types of cuts in gastronomy The cuts mentioned at the beginning of the article are the most classic in gastronomy, however, they are not the only ones. There are several models and each one has a specification that makes it unique. Follow the explanation about each of them! 1. Julienne Julienne court One of the most classic cuts in gastronomy is made in a simple way, just cutting the vegetables into sticks, remembering that the thickness is what differentiates it from other types.
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发表于 2023-10-8 11:33:16