The 7 classic French Vegetable Cuts : How to use them for home cooking by French Cooking Academy   8 months ago

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Learn the classic French vegetable cuts used in French cuisine. each of this knife cuts have their used and can used even at home. there 7 classic vegetable cuts to know are:
Brunoise
Macédoine
Paysanne,
Mirepoix,
Julienne,
Chiffonade
Jardiniere

to train your skills try the classic French dish called: “Macedoine de legume”

Translated as “vegetable Macedoine salad” is it not named after the country (Macedonia) but after the actual knife cut that you need to apply to the vegetables in the salad.

Practice recipe:

Cut all the vegetables with a uniform Macedoine Cut (except the garden peas)then boil them until tender. when done plunge them in icy water to make sure they are nice and cold then, reserve them in the fridge for about an hour. just before serving, mix all the vegetables and the mayonnaise together, place in a dish then serve either in individual portion or let your guest help themselves from a larger salad bowl.

Ingredients:

250 g carrots
125 g potatoes
125 g green beans
125 g garden peas
125 g of turnips
Mix with a homemade French Mayonnaise



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