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Cuts

Paille (Straw) Cut

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.

Where It’s Used

“Cut the potato into thin, long sticks and quickly fry them in hot oil.”

Glossary

Related terms

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A
Benzer

Allumette

Allumette is a knife cut in which vegetables are cut into matchstick-like sticks thinner than bâtonnet, about 3 × 3 × 50 millimeters. Named after the French word for “match,” it is used most often for thin French fries and garnishes. Its thin dimensions allow heat to spread evenly and the food to cook quickly.
C
Karsilastirma

Cheveux 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.
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