Where Cubes and Strips Both Start: A Clean, Even Slice
Both strip cuts and cube cuts actually begin with a flat slice of consistent thickness. If you don't first turn the vegetable into a rectangular slab of even thickness, the strips and cubes you cut from it will come out uneven too.
What Is a Julienne Cut?
A julienne cut produces thin matchstick strips about 3 millimetres thick. Cut the vegetable into slices first, stack the slices, and cut through them into long strips of the same thickness; it's a common cut for carrot or red pepper used as a salad garnish or in a quick stir-fry.
The Difference Between Thin and Thick Strips
Strips cut a bit thicker than a julienne, around 6 millimetres, are called a batonnet; this cut suits vegetables headed for the oven or a fries-style preparation. A thin julienne cooks quickly and works raw, while a thicker batonnet holds up to roasting or a longer cook.
The Three Sizes of Dice
Cube cuts come in three standard sizes: large dice (about 2 centimetres) for stews and braises, medium dice (about 1.2 centimetres) for most everyday cooking, and small dice (about 3 millimetres, also known as brunoise) for sauces and fine garnishes. Knowing which size a recipe calls for helps you keep that dish's characteristic texture.
Practical Tip
To turn strips into cubes, rotate the julienne 90 degrees and cut crosswise; the cube comes out the same size as the strip's width, so there's no need to measure again.
Why a Standard Cube Size Matters
If some potato cubes in the same pot are 1 centimetre and others are 3, the small ones turn to mush before the large ones are even tender. Cutting to a consistent size guarantees every piece cooks through at the same rate and to the same degree.
The cooking time written in a recipe is really written for a specific cube size; change the size and you're the one who has to recalculate the time.
What to Watch for When Cutting a Brunoise
Brunoise, cut down to the millimetre, needs a sharp, well-honed blade rather than a dull one; a dull knife may look like it's cutting pieces this small, but it's actually crushing them. Small dice takes time — the way to speed up safely is with slower, shorter strokes, not by loosening your claw grip.
The Steps for Cutting a Vegetable into Cubes
First, trim off the rounded edges of the vegetable to leave a rectangular block. Cut this block into even slices, stack the slices and cut them into strips of the same width, then cut the strips crosswise into even cubes.
Common Mistakes When Cutting Strips and Cubes
The most common mistake is cutting strips of uneven width and then trying to dice them — uneven strips always give uneven cubes. Another is rushing the stack for a julienne and making it too thick; a thick stack shifts under the blade and produces ragged strips.