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Cuts

Rustic Cut

rustic cut

Rustic cutting means chopping an ingredient into rough, irregular, large pieces without following a precise shape. It is often used in homestyle dishes such as country-style soups and stews. The cut saves time while giving the dish a simple, natural appearance.

Where It’s Used

“Cut the zucchini and carrot into large pieces without aiming for a precise size.”

Glossary

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M
Benzer

Mirepoix

Mirepoix is an aromatic vegetable mixture made by roughly chopping onion, carrot, and celery, usually in a 2:1:1 ratio, and combining them. It is added during cooking to give a base flavor to stocks, sauces, and soups; the size of the cut can range from coarse to fine depending on the cooking time.
P
Benzer

Paysanne

Paysanne is the cutting of vegetables into thin flat pieces about 1 millimeter thick, shaped as squares, triangles, or rounds. The name comes from the French word for peasant, and it is used to give a uniform look to traditional country-style soups. The exact shape of the cut can vary depending on the vegetable's natural form.
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