Posted at March 29, 2011, 8:56 pm:
Hi to all,
it always happens to me, when young chefs come with some recipe ideas form the internet, that chefs mention the word small cubes, medium cubes, large cubes, finely chopped, chopped and etc.
For myself this are very unspecific terminologies. Why is it, that in the US chefs dont use the traditional vegetable and potato cut terminologies, which are used by most European chefs, we can say for centuries?
Vegetable cut terminologies:
Bruinois
Jardinier
Macedoin
Mirepoi
Matignon
Paysanne
Carrot Vich
Batonette
Turned vegetable
Chiffonade
Julienne
etc.
just wondering, as this cut names are expressing, cubes of different sizes, strips etc.
well just wondering.
regards
Original of the message was taken from http://www.cheftalk.com/forums/
Replies:Seems like kind of a generalization there Chef.
Chrose,
you just hit the nail on the head.
In all my training, some of it under french chefs, I was taught that a...
Pete,
there is obviously some variation in size, brunoise can ran...
Sadly it seems brunoise is the only cut anyone knows these
days.
Dear Stephen,
Yes in fact, you can classify me like an old broken re...
44? cripes.
Panini,
did you get up on the wrong foot this moring, basic are bas...
No Chef,
very happy this morning.
Dear Panini,
i personally dont talk about church and God, when i coo...
Well,
I have done it again.
After some thought,
It has come to the point where I'm not enjoying ...
Dear Panini,
No problem with me, I am not like that.
I got to tell ya.
Mister Kaiser,
I am thirty nine myself.
Truly a shame this thread has taken this path.
Okay I'm jumping back in this.
Chrose and Chef Kaiser,
I am extremely delighted with this particul...
Hi,
I apologize, when basic terminologies turned into a disagreeme...
Hey, back to the ve3gtables.
Dear Chrose,
I don’t want to keep the water boiling here.
this has got to be a joke.
Panini!
Thanks for putting in words what I've been too lazy(those f...
We mustn't forget why we participate in this forum.
I must humbly agree with Chrose and Panini on this one.
I too have put off posting here.
Ummm, getting back to vegetable cutting styles.
i'm new to this forum, and relatively new to the culinary proffession.
ok,
lets all relax and go on, just some observations and points of ...
GodfatherChef
"i have the utmost respect for everybody in this f...
thank you, pan
i appreciate it very much.
mr kaiser you have insulted me on a number of different levels and I t...
To the post prior,
I would be very careful not to make assumptions.
Hi,
You must be very exhausted, exited and frustrated, why not you r...
Dear Stephen,
Live is a ***** for many and they are desperate as som...
One last reply.
Stephen,
Well form me I now when to end and here I do end on this ...
Romans.
I'll be honest, I just finished culinary school and sometimes I have t...
Obviously it helps in communication in any situation to have a univers...
Think I said that, way back in the second or third page of this thread...
thats what I get for skipping a page *sigh* I was on my way to work an...
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