CON PADERNO

LIVING THE KITCHEN WITH PADERNO by SAMBONET
TECNICHE DI TAGLIO CUTTING TECHNIQUES
If cut into pieces, vegetables cook in a more uniform way and have a more pleasant appearance. Depending on the
kind of cooking, vegetables can be sliced in different ways.
ALLUMETTE (matchsticks)
BRUNOISE (small dice)
Cut very similar to the mirepoix, but diced smaller, excellent as a basis
for meat sauces. First cut julienne and then cut to form 2 mm
cubes.
CHIFFONADE (fine shreds)
Salads cut into fine shreds. Bunch the leaves, roll them and cut them
into thin strips.
CONCASSÈ
A coarse cut used as a basis for roasts or soups.
FILANGER
A cut used to slice onion very finely.
JARDINIÈRE
Use a mandoline to cut the vegetables into 4-5 mm thick slices, peel
them and cut them into sticks with the same cross-section and a
length of 4-5 mm.
JULIENNE (strips)
Use a mandoline to cut the vegetables into approximately 2 mm thick
slices and then cut them into several small sticks with the same width
and a length of 4-5 cm.
MACÉDOINE
First cut jardinière and then form 4-5 mm cubes. Mainly used for fruit.
MATIGNON (thin slices)
CARROTS, TURNIPS, POTATOES: wash the vegetables and cut them
into 6-8 mm thick slices, then chop them into sticks with the same
cross-section. Cut these into 2 mm thick square wafers.
FOR CELERY: use a mandoline to cut the heart into three or four 6-8
mm thick sections and then cut into fine strips.
FOR CABBAGE: place three or four cabbage leaves on top of each
other, cut them into 6-8 mm lozenges and then form squares.
MIREPOIX (large dice)
Cut used to prepare cooking bases. The “lean” version comprises
celery, carrots and onions. In the fat version, lard or bacon is also
added.
Proceed as for the Macédoine cut but dice the vegetables into 5-6 mm
cubes.
PAYSANNE
This is used to cut various types of vegetables into small, irregular
pieces for soups.
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