Yes, that is correct, these are all basically the same cut just different sizes. The purpose of Stella Culinary is to teach techniques and provide information that one could normally only get in culinary school or while training in a professional kitchen. One of the first lessons you learn in culinary school is the difference between dice, julienne, brunoise and battonet, which is terminology that is still largely used in professional kitchens.
You can walk into any high level kitchen in the world without speaking the language and the chef can use one word to convey what s/ he needs from the cooks. There are hundreds of terms like this in French cooking which cross over into all food production. This makes for clarity and standardization without too many words, just like in any professional setting.
I wanted to thank you for the great instructions you have giVen us. It had been a dream of mine to be a great chef since i have been a marine In 2001. It gives me a good feeLing to know there is someone out there that will give his expertise without charging an arm and a leg. I now work with a great chef and your videos will now help me practice what i love. Thank you chef for your knowledge
Gary Danforth Awesome to hear I could be of service. You should also check out the audio lectures on StellaCulinary.com, which dive much deeper into food, science, and cooking technique. We also have a very friendly forum with lots of awesome people who love cooking, and I'm always available to answer questions there. Best of luck, and let me know if I can help you out in any other way.
@StellaCulinary I got my knives sharpened and passed my culinary knife cuts test with flying colors. Thanks so much for these videos and the advice! :D
It's hard to determine exactly what you're doing wrong without seeing it. If you want to send me a video of you doing your cuts, I'd be happy to critique it for you. With that said, it's a chef's job to be an educator and mentor. Why isn't your chef identifying the problems you're having with your knife skills and then showing you how to fix it?
i wll say hat this helps a bit and i just got second at my last competition doing knife skills. maybe, if i remember these tips, i can get first next time.
you know that all these terms originated in france over a hundred years ago and translate into 1/8" dice or cut. same way a mirepoix is just a combo of onion celery and carrots with a 2:1:1 ratio.
the reason why all of this names exist is to make things easier in the kitchen. If I say "cut that carrot into cubes", you dont know how big I want them. This way I just say cut in brunoise and you know the size I want (:
yes. To make precise cuts you really should have a sharp knife. Obviaslly, that's not enough and you need to practice but to do that a decent knife is necessary :)
Question. Can the sharpness of a knife affect the shape of a knife cut. My knives have gotten dull, so instead of squares my cuts have become somewhat like a trapezoid. Any advice helps
youreanonshareer Soup, mashed potatoes, gnocchi. But in general, when you do a perfect dice, there will always be some waste. The best chefs know how to take this trim or "waste" and make it into something else delicious.
+youreanonshareer Honestly, if you are just cooking at home, just use those in the same dish that you're trying to make. I'm sure the julienne is for looks and if you don't want to waste food then just try and slice up the extra as well. That's what I would do. But if it's for a restaurant or for a special meal for a holiday, then obviously you're probably going to have some waste.
+Rebekah Fletcher fuck men, the vidio its just supose to people see how to cut the fucking patato.... and it's right the right fucking restaurant way like a pro, fucking....
That's exactly what I was thinking. I'm trying to make dinner for my family, not make a 3 star Michelin meal. Cutting off the ends and sides means I'm losing 20-30% of the food. That may be fine for a froufrou French restaurant but a home cook needs to utilize as much of their produce as possible.
So much of the vegetable is discarded to one side as waste, to provide geometric perfection. So-called "rustic" cooking (the more casual, amateur look) is far less wasteful.
Sure it looks nice but you are sacrificing so much of the potato for aesthetic purposes by wasting so much. If you are doing it this way you need to find a way of using the wastage somehow, maybe a mash potato or hot potato hot potato ooh ooh chugging chugga big red car
what a shitload of extra terms to remember! is that some conceded elitist attempt to seem above all the regular people? what is wrong with a 1/8" dice? No, it has to be "brunoise". Jeez, I always believed terminology has to bring about clarity, not confusion. Technically all of these are the same thing, differing only in scale, but they use different terms.
You should have considered metrics first. My cookingtimes are waaaaaaaaaaay off because i thought you were talking centimeters. Where did you learn your Brunoise, Julliete and Batonette techniques by the way? Not in france where they originate. They don't do inches. All the english and americans please, please! STOP COOKING. You'll never get it. Stick to bacon and eggs, fish and chips, mac and cheese. #GTFO
