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Julienne (Matchstick Cut)
Create thin, stick-like shapes from your vegetables—think cucumbers, carrots, peppers, and jicama. Square off your produce by cutting off the tops and sides, then cut lengthwise into long, thin slices. Cut each slice into matchsticks, no thicker than an actual match.
When to use: Stir-fries and sautés where you want everything to cook quickly and evenly. Also great for raw preparations like green papaya salad.
Batonnet (Thick Matchstick)
Same shape as julienne but with much more heft—about the thickness of a pencil. Square off your vegetables, cut into rectangular slices, then cut into thick sticks.
When to use: This is your French fry cut and perfect for vegetable sticks for dipping. It's also the starting point for making a small dice.
Chiffonade (Ribbon Cut)
Reserved for leafy greens and herbs, this technique creates super thin, papery ribbons. Stack all the leaves together, roll them up like a cigar, then slice across the roll to create thin ribbons.
When to use: When you want to add herb flavor with minimal textural interruption—perfect for garnishing or sprinkling into an omelet.
Chop (Rough Cut)
Large pieces of vegetables—not necessarily uniform, but roughly square. This is probably what you're already doing with onions, potatoes, carrots, and peppers.
When to use: Chunky stews and soups where you want to see and experience the texture of the vegetables. Perfect when ingredients will cook for a long time and soften under heat.
Dice (Small, Even Cubes)
Slightly smaller than a chop, these even pieces show up in all styles of cooking. Make it easy by slicing batonnet-cut vegetables crosswise into small cubes.
When to use: Sauces, omelets, chilis, and soups like minestrone where you want consistent texture. When in doubt, a dice works in most recipes.
Brunoise (Tiny Dice)
The smallest dice, yet not quite a mince. Start with julienned vegetables and cut crosswise into tiny cubes.
When to use: Fine sauces where you don't want chunks or lumps. Think French bordelaise or any sauce where vegetables should blend seamlessly.
Mince (Finest Cut)
The smallest pieces possible for shallots, onions, garlic, and aromatics. Also works for mushrooms when making a duxelles.
When to use: When you want vegetables or aromatics to nearly disappear into a dish. Essential for raw applications like salsa, pico de gallo, or mignonette sauce, and anywhere you want maximum flavor with minimal texture.
The Bottom Line
Master these cuts and you'll cook with more confidence and better results. Start with the basics—chop, dice, and mince—then work your way up to the more precise techniques as you get comfortable. And in case you find it difficult, just order mastro boxes to get most of the ingredients not only pre-washed, but also chopped or minced (now you know the difference).
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