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Cuts

Cheveux Cut

Angel-hair cut

A cheveux cut means slicing a vegetable into strips as thin as a strand of hair. The French-derived name comes from the word for hair and describes this thinness. It is generally used for ingredients such as potatoes that are quickly deep-fried until crisp.

Where It’s Used

“Slice the potato into hair-thin strips with a mandoline.”

Glossary

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Thread-Thin Cut

A thread-thin cut involves slicing a vegetable into strips as long and fine as possible, nearly as thin as thread. It is commonly used to add visual delicacy to salads and garnishes. Use a sharp knife or a mandoline.
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Paille (Straw) Cut

A straw cut is made by slicing potatoes into long, thin sticks about as thick as straw. It is slightly thicker than the hair-thin (cheveux) cut, and is quickly fried and served as a crispy garnish. Its name comes from the French word for straw.
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