How To Dice, Julienne, Brunoise & Batonnet

Learn the proper technique for dice, julienne, brunoise & batonnet.

Show Notes:

[Nutoru]

Some peoples' school assignment is to practice these cuts for a test, so you were in the right place for some people!

[aprilized]

You can walk into any high level kitchen in the world without speaking the language and the chef can use one word to convey what s/
he needs from the cooks. There are hundreds of terms like this in French cooking which cross over into all food production. This makes for clarity and standardization without too many words, just like in any professional setting.

[gary]

I wanted to thank you for the great instructions you have giVen us. It had been a dream of mine to be a great chef since i have been a marine In 2001. It gives me a good feeLing to know there is someone out there that will give his expertise without charging an arm and a leg. I now work with a great chef and your videos will now help me practice what i love. Thank you chef for your knowledge

[JacobBurton]

Yes, that is correct, these are all basically the same cut just different sizes. The purpose of Stella Culinary is to teach techniques and provide information that one could normally only get in culinary school or while training in a professional kitchen. One of the first lessons you learn in culinary school is the difference between dice, julienne, brunoise and battonet, which is terminology that is still largely used in professional kitchens.

[sakura]

@StellaCulinary I got my knives sharpened and passed my culinary knife cuts test with flying colors. Thanks so much for these videos and the advice! :D

[JacobBurton]

It's hard to determine exactly what you're doing wrong without seeing it. If you want to send me a video of you doing your cuts, I'd be happy to critique it for you. With that said, it's a chef's job to be an educator and mentor. Why isn't your chef identifying the problems you're having with your knife skills and then showing you how to fix it?

[Varvisa]

Thank you so much for the video!! Simplifies a lot of notes for me xD I was over thinking it all hard core till I found this video! Thank you!! <3 <3

[evagenesiz]

Very very helpful thanks!! specially at the end you pull all the measurements

[MultiRolie]

Nice cuts . . .

This will be our next lesson in Culinary Arts!

[andybee]

Nice no bullshit video! Thanks for uploading :)

[TayDaHylian]

i wll say hat this helps a bit and i just got second at my last competition doing knife skills. maybe, if i remember these tips, i can get first next time.

[MrIceman]

is the 1/4 small dice from the Batonnet nit Macedoine?

[pilgrim]

Chef, can you show how to brunoise pumpkin?

[waynewolfe]

you know that all these terms originated in france over a hundred years ago and translate into 1/8" dice or cut. same way a mirepoix is just a combo of onion celery and carrots with a 2:1:1 ratio.

[JacobBurton]

Have you watched our video on "How to Hold a Chef's Knife." It's in our Knife Skills play list if you haven't seen it yet.

[charmed]

Whenever I cut my carrots to make juliennes after i square them the curve out or end up bowshaped...any suggestions.

[Thecabbieintheyyj]

brunoise is a cross cut from julienne? cubed?

[srff]

the reason why all of this names exist is to make things easier in the kitchen.
If I say "cut that carrot into cubes", you dont know how big I want them. This way I just say cut in brunoise and you know the size I want (:

[sakura]

Question.
Can the sharpness of a knife affect the shape of a knife cut. My knives have gotten dull, so instead of squares my cuts have become somewhat like a trapezoid. Any advice helps

[youreanonshareer]

What do you do with the rest if the potato? Looks like a huge waste