- Steakhouse Steakburger... Animal style.
- italian meringue/ stability problem
- English Muffins...
- Triple cooked French Fries
- Gnoci or Noike Bread--resurecting the food of childhood
- In search for perfect flour: Physico-Chemical Analysis of Flour
- Southern Fried Chicken
- Modernist Cuisine, Is it worth the money?
- Pizza perfection--In search of a better Neopolitan pizza dough recipe
Asian Style Dice & Julienne | Video Technique
Holding A Chinese Vegetable Cleaver
I love using a Chinese Vegetable Cleaver for prepping produce. The grip I use is a modified two-finger pinch grip as shown in the picture below. The two finger pinch grip will give you greater control over the larger blade, increasing your cutting accuracy. If you're unfamiliar with the professional pinch grip, please watch CKS 2| Professional Knife Grip.
Rondelle & Bias Cuts
The first step of the Asian style dice and julienne is the simple bias cut, which is nothing more then a rondelle (round cut) performed at an angle. Cutting on a bias will give you a larger surface area, and it also looks a lot nicer than a simple round slice.
Asian Style Julienne
To perform an Asian style julienne, take the bias cut that you learned above and stack on top of each other. From there, simply cut little match sticks to the desired thickness to finish your Asian julienne.
Asian Style Dice
To achieve an Asian dice, simply cross cut your julienne to the same thickness, yielding an even dice.
|This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.|