Sifflet cut is the cutting of cylindrical vegetables (especially leek and carrot) into long, oval slices by angling the knife at a sharp angle. It comes from the French word for whistle, inspired by the resemblance of the sliced tips to a whistle's mouthpiece. This cut increases the vegetable's cut surface, allowing it to cook faster.
Where It's Used
“Cut carrot sifflet and prepare it for a quick sauté.”