Proper Knife Skills (Brunoise & Chiffonade)

Uniform cuts mean even cooking. The claw grip is non-negotiable.

Culinary school spends weeks on nothing but knife work: a brunoise (1/8-inch dice) cooks evenly and melts into sauces, while a chiffonade (fine ribbon cuts of herbs) releases maximum aroma without bruising. Without precise cuts, onion pieces ranging from powder to chunks cause some to burn while others stay raw.

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Comments on "Proper Knife Skills (Brunoise & Chiffonade)"