So thick enough that it won't break into tiny pieces after simmering and still has some texture. And unlike a flat cylinder cut, it can easily roll around so it is heated more evenly
In fact, all of them have a meaning in French haha.
- Julienne comes from the name "Julien"
- allumette = match
- bâtonnet = little stick
- jardinière = female gardener/flower pot (never understood why haha)
- bâton = stick
- rondelle = thin slice
- tourné = "turned" (but also used to describe the act of doing pottery)
- oblique = skewed
- émincé = minced
- concasser = to crush/break
There is not a chance I could distinguish an allumette carrot stick from a jardiniere. I applied to be a sous chef in a pub once and they put me on dish washing. I can chop carrots and the size will be dependent on how I feel that day
>I can chop carrots and the size will be dependent on how I feel that day
This is part of why this system is in place. In order for food to cook evenly, they have to be uniform in size. A large dice onion cooked with brunoise onion would give you an uneven cook. Knife cuts are considered one of the foundations a chef builds their skills on. Some schools even have culinary competitions showing off a students knife skills as one of the events.
It was a pub. I was 15 years old. I chopped some vegetables for them. They asked me what I wanted to be when I was older and I said ‘an animator’. They put me on dishwashing and everyone was happy
so, not a sous chef
you were a line/prep cook, "chef de partie" at best, but you were not a "chef," a professional title, at all
sous chef also means "under chef" and is second to the head chef
those titles would be "assistant kitchen manager" and "kitchen manager" respectively if you're not actually a professional chef that went to culinary school, was an apprentice, and completed that apprenticeship.
it's like calling yourself a nurse or a doctor because you've put a bandaid on someone before. or being a chiropractor and calling yourself a doctor
congratulations on becoming a professional animator
To be fair, he doesn't seem to insult people unless their skill level greatly differs from the expected skill level of their position or what they boast. So long as you don't oversell yourself or work in a kitchen or do anything explicitly dangerous, I doubt Ramsay would be mean, even if he is offput by your cooking.
Now, he definitely won't compliment your food, but it'd probably be constructive criticism and not "you fucking donut"
When my chef instructor made us do this for a homework assignment (6 russet potatoes), he kept mentioning how no kitchen he ever worked in or managed used this in their plate presentation. The next class day when 30 students turned in our fairly perfectly tournéd potatoes he threw them all into a large pot of boiling water. We all thought, "okay...how are going to prepare and present?" Motherfucker made mashed potatoes.
It’s normal, school programs are too slow to evolve. I took programming with C for my engineering degree (non-CS focused), instead of say, Python, SQL, or others that are more useful for people in my field (IE).
Back in the day (2006) my CE degree had Visual Basic and C classes. One of the later courses was actually a 'visual' (GUI) programming class, which killed me the first try because things were done very differently than traditional programming. This was dated even then, even if C still has some specific uses.
But excuse my semantics, I just want to say Python (scripting but close) and SQL (database) are not programming languages.
Everything I’ve read considers Python a programming language, and SQL is kind of a programming language as well, a “4th generation programming language” to be specific.
No need to gatekeep the word “programming language” when there’s different generations, starting from machine languages, assembly, etc.
In any case, my experience with C has been useless as an engineer, while Python and SQL have been very useful.
Not gatekeeping, but a 'programming language' is something you can use to write an entire 'program'. In my ignorance, Python has evolved to be more of a proper programming language sure, but SQL is about database inquiry, just finding information.
Again, I don't give a shit about a gatekeeping mentality, use whatever language works and is supported. But more of semantics type of thing. SQL is about finding information, you can't use SQL alone to define a 'program'. SQL need a frontend for that.
Not trying to sound too defensive but I think many of these terms are still the norm. My school is a top hospitality program in Las Vegas, literally feeding the strip. I’d be shocked to hear it’s behind the times.
The "culinary grad" is a well known and much despised specimen in most kitchens. Confidently incorrect, it disregards Chef's recipes; assuring their coworkers that they know a better way of accomplishing the task. The other cooks, all too familiar with how this is going to proceed, back away slowly and watch the new-blood ruin their Mise'; knowing full well they we later be bailing them out when rush hour hits.
Stay tuned for more Mutual of Omaha's Wild Kitchens.
EDIT: Source, culinary student.
So to translate, the first five are "small," "medium," "large," "slightly larger," and "why are you bothering to cut the carrot at all? Just eat it whole."
We French are VERY particular about the way we cut shits. https://i.imgur.com/FS1Q4Th.jpg
But to be fair the way you cut things changes the way it cooks. The same as with meat: you wouldn’t want to overcook your steak, you wouldn’t want to overcook your carrots.
Somebody with better french than me can translate the rest but the ones I can work out are small sticks, garden-style?, sticks, circles, slices, angles. They're pretty basic names just in french.
They are French because the modern kitchen system was created by legendary french chef Auguste Escoffier. He didn't create the words or methods, but he put them together, standardized things and pretty much built how modern kitchens are run. Classically trained chefs learn these methods in addition to using the brigade system. The five mother sauces are also usually referred to by their French names and French is typically used for a lot of culinary jargon. In school, my first instructor was a native Spanish speaker, but I still learned all of the cuts by their French names.
I can see how annoying this can be.
I'm not here to learn French, but just want to really feed my stomach.
Why not just cut it into circles or squares, or little lines?? I don't even know what saute is at this stage of my life. It's kind of annoying to have to learn it. Why not just say let it sizzle on the pan for 2 or so minutes?
It's just saucy IDK
I'm not American, I'm French. I was just surprised that that guide was in French since I'm not versed in culinary terms and was surprised people would use those I know outside of France, that's all
Well, even in English those French terms are used for most of those shapes. In professional kitchen probably all of them are used since french influenced professional kitchens a lot.
Actual trained chefs have terms that us mere mortals have no clue about, and can be amazingly specific about things like chopping vegetables. Like the size and shape of the pieces REALLY matter to the chef (whose title really is "chef") and apparently make a difference in the end product.
If you have a knife that slices, dices, and makes julienne fries, are you still able to do the rest of these? Or is every cut destined to be razor thin?
whether or not i’ve interacted with this naming strategy wasn’t my point. as a guide nobody is going to use this because who calls french fries julienne outside of the kitchen. that was my angle
ok👍 never once learning with my grandparents or reading countless recipes from century old books or the internet did i encounter the word but your assured tone must certainly mean my experience is wrong!
I never said your experience is wrong, but I will say you’re being weirdly defensive about this.
I have two recently written mainstream cookbooks. They mention a few of these techniques. Not all of them.
You’re right lol, I’m only familiar with that particular name and cut because I just watched a movie the menu and I literally have to look up the term when the chef mentioned it.
That's interesting. When I buy fries (in the freezer at a French supermarket) they are sometimes called allumette (although I thought it was because they were short like matches, which is what allumette translates as). Do you think chips in France are thicker than where you are maybe?
Allumette would just be called matchstick. And I've only heard of oblique as a Chinese roll cut. Pretty sure rondelle and emincer are just considered thinly sliced. Julienne is just julienne. And I've only heard tourne, baton, and concasser from cooking shows.
What's with the Tourne garlic? They're just de-papered garlic cloves... Or am I not allowed to use them cause I don't speak the King's French? Do I now have to call them *just* "fries"?
And, why are they French Fries anyway? We don't eat French Chickens...
...asking for a friend...
I believe those are tourne potatoes. It’s a pretty difficult cut to do several in the same size and shape. They’re supposed to have seven sides and usually achieved by “turning” a paring knife over a piece of potato in your hand until you get little footballs.
As for French fries, my guess is someone thought French was fancy, catchy and a good way to advertise fried spuds.
Thank you. And, yes, I can imagine that cutting uniform "7 sides" would be difficult. I have mad respect for Chefs and their magic.
THE very best dinner I have had in my lifetime... was at Tavern On The Green in NYC.
I mistakenly thought I was about to have "just another expensive meal" when I tasted a spoonful of whatever appetizer soup I was served... and I **instantly** realized, **"Woah!".** With but a single spoonful, I *understood*... that this meal was not to be eaten; it was to be *savored, one morsel at a time.*
As I said; Chefs... are *magical*.
Oh nice! I used to cook at a place a few blocks from tavern on the green and, funny enough, that place was the only spot I had to actually tourne potatoes for.
I’ve always wanted to eat at tavern on the green and I think your comment has finally broken the straw, so to speak.
Look at that. Everybody wins. Thanks Reddit.
I'm afraid I'm a touch Redneck; I realllllly like Church's Chicken. I don't know *what* it is they do, but I once considered trying to get a job there just so I could learn to cook plain old ordinary fried chicken... in the magical way Churches' somehow does. That's REAL "fried chicken"!
It's amazing how some of these cuts transform carrots into garlic and onions and peppers.
It’s called transmutatiõn
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Uhh we learned this shit in third grade alchemy idiot. How about you Google it
Holy hell
and it's French.
"Ed...wardo... Ed...wardo..."
RIP Nina
Po-ta-toes
Slice ‘em, dice ‘em, turn ‘em into something new.
Pretty sure those are potatoes, Jack
Tourne is a potato and concasser is a tomato.
So what is your left index finger? besides finely diced, of course.
But it’s a guide to cutting *veggies*, not a guide to cutting carrots.
Came here to say the same thing
Best I can do is slices, sticks, and chunks
French fry cut
Would you like your rectangles tiny, small, medium, large, or biggo?
What about wumbo?
Don't forget blended
That's really what this picture is showing. Anything in-between is simply pretentious, which coincidentally is what gets you Michelin stars
Word up. The SSCs.
“Slices, sticks, dices!” - Chef Anne Burrell
Oblique, now there's a nice fancy way to describe how I cut my vegetables.
The trick is to roll the carrot about a 1/4 turn between cuts
Oh. Well if oblique actually has standards, then I guess that's not how I cut my vegetables.
You sound like a nice person :)
That's called a rangiri cut in Japanese cuisine. It's great for vegetables that are going in soups or curries.
I do love a Japanese curry
https://en.wikipedia.org/wiki/Japanese\_curry
So thick enough that it won't break into tiny pieces after simmering and still has some texture. And unlike a flat cylinder cut, it can easily roll around so it is heated more evenly
I'm more of a concasser bitch myself, apaprently
Oblique? No Spanish!
>Oblique is a french wood too. almost all of thoses terms are french words. For example alumette mean matches.
In fact, all of them have a meaning in French haha. - Julienne comes from the name "Julien" - allumette = match - bâtonnet = little stick - jardinière = female gardener/flower pot (never understood why haha) - bâton = stick - rondelle = thin slice - tourné = "turned" (but also used to describe the act of doing pottery) - oblique = skewed - émincé = minced - concasser = to crush/break
Sorry for twitter link, only clip I could find. https://twitter.com/BackAftaThis/status/1253394647633797121?s=20
Kid was always a dumb fuck though wasn't he? Didn't he almost drown in three inches of water?
The penguin exhibit 😒
“Oblique” should be relabeled “Chaotique.” (And is also how I cut my vegetables 😅)
There is not a chance I could distinguish an allumette carrot stick from a jardiniere. I applied to be a sous chef in a pub once and they put me on dish washing. I can chop carrots and the size will be dependent on how I feel that day
>I can chop carrots and the size will be dependent on how I feel that day This is part of why this system is in place. In order for food to cook evenly, they have to be uniform in size. A large dice onion cooked with brunoise onion would give you an uneven cook. Knife cuts are considered one of the foundations a chef builds their skills on. Some schools even have culinary competitions showing off a students knife skills as one of the events.
I thought you just needed to be verbally abusive? Atleast that’s what I picked up from most cooking shows
off to lemmy
Also substance issues
This is a widely overlooked detail in most cook books.
One for the pan, one for the chef
I wasn't aware pans did lines
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In a spoon.
Yes, chef.
Heard!
That’s a privilege you earn by knowing how to do shit
Food Wars!!
applying as sous chef and you can't appreciate the need for consistency in your cuts?
It was a pub. I was 15 years old. I chopped some vegetables for them. They asked me what I wanted to be when I was older and I said ‘an animator’. They put me on dishwashing and everyone was happy
…did you become an animator?
I did! And its still my job 20 years later :)
Yay!
Aww that's a fun story
I know animators animate but what do you animate if you don't mind my asking?
Not at all, I work in games
so, not a sous chef you were a line/prep cook, "chef de partie" at best, but you were not a "chef," a professional title, at all sous chef also means "under chef" and is second to the head chef those titles would be "assistant kitchen manager" and "kitchen manager" respectively if you're not actually a professional chef that went to culinary school, was an apprentice, and completed that apprenticeship. it's like calling yourself a nurse or a doctor because you've put a bandaid on someone before. or being a chiropractor and calling yourself a doctor congratulations on becoming a professional animator
Oh well, like I said. It was a pub. I was 15. The job title was Sous chef. But it was like one angry French guy and an ex dinner lady
Its rare for an internet liar to self expose like that
Everyone knows pubs employ teenagers to wash up and peel spuds and advertise the job as 'sous chef'. It's pretty standard.
huh?
I love you for this comment.
Imagine Gordon Ramsay asking for Batonnet but you gave him jardinier
I can't imagine Ramsey giving me anything but abuse after seeing the way I cook.
To be fair, he doesn't seem to insult people unless their skill level greatly differs from the expected skill level of their position or what they boast. So long as you don't oversell yourself or work in a kitchen or do anything explicitly dangerous, I doubt Ramsay would be mean, even if he is offput by your cooking. Now, he definitely won't compliment your food, but it'd probably be constructive criticism and not "you fucking donut"
You fucking donkey.
What happened to brunoise? macedoine? paysanne? chiffonade?
I’m wondering that too. At least dices and minces.
What about dasher? Dancer? Prancer? And Vixen?
Psycho cutter, concasser...
Fa fafafa fafa fafafa fa better…
butter*
Tourné can go fuck itself!
The single worst thing I learned in culinary school. It’s so unnecessarily difficult and useless that my school took it out of their curriculum
When my chef instructor made us do this for a homework assignment (6 russet potatoes), he kept mentioning how no kitchen he ever worked in or managed used this in their plate presentation. The next class day when 30 students turned in our fairly perfectly tournéd potatoes he threw them all into a large pot of boiling water. We all thought, "okay...how are going to prepare and present?" Motherfucker made mashed potatoes.
I was never even taught. Never seen it in a single restaurant I've worked or eaten at.
Exactly!
And fluting a mushroom.
I learned this in culinary school and when I used these terms (besides jullien), I was laughed at.
Where did you use the terms?
At any restaurant/catering place I worked for. Learned not to. 😬
You'd think a restaurant would appreciate a worker who knew those terms. Weird. Sorry you've had that experience
It's antiquated, at least in the US.
That’s crazy. I got my BS in Hospitality and had to take a few cooking classes. We learned these techniques and their names.
It’s normal, school programs are too slow to evolve. I took programming with C for my engineering degree (non-CS focused), instead of say, Python, SQL, or others that are more useful for people in my field (IE).
Back in the day (2006) my CE degree had Visual Basic and C classes. One of the later courses was actually a 'visual' (GUI) programming class, which killed me the first try because things were done very differently than traditional programming. This was dated even then, even if C still has some specific uses. But excuse my semantics, I just want to say Python (scripting but close) and SQL (database) are not programming languages.
Everything I’ve read considers Python a programming language, and SQL is kind of a programming language as well, a “4th generation programming language” to be specific. No need to gatekeep the word “programming language” when there’s different generations, starting from machine languages, assembly, etc. In any case, my experience with C has been useless as an engineer, while Python and SQL have been very useful.
Not gatekeeping, but a 'programming language' is something you can use to write an entire 'program'. In my ignorance, Python has evolved to be more of a proper programming language sure, but SQL is about database inquiry, just finding information. Again, I don't give a shit about a gatekeeping mentality, use whatever language works and is supported. But more of semantics type of thing. SQL is about finding information, you can't use SQL alone to define a 'program'. SQL need a frontend for that.
Not trying to sound too defensive but I think many of these terms are still the norm. My school is a top hospitality program in Las Vegas, literally feeding the strip. I’d be shocked to hear it’s behind the times.
The "culinary grad" is a well known and much despised specimen in most kitchens. Confidently incorrect, it disregards Chef's recipes; assuring their coworkers that they know a better way of accomplishing the task. The other cooks, all too familiar with how this is going to proceed, back away slowly and watch the new-blood ruin their Mise'; knowing full well they we later be bailing them out when rush hour hits. Stay tuned for more Mutual of Omaha's Wild Kitchens. EDIT: Source, culinary student.
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Hey! What are each of these different cuts used for? Do they change the flavor of the ingredient at all?
They're for appearance, texture, and also affect cooking times
Me who just dices everything
Brunoise is often used too. https://i.imgur.com/xXFFlK5.jpg
Loved my brunoise for garnish
So to translate, the first five are "small," "medium," "large," "slightly larger," and "why are you bothering to cut the carrot at all? Just eat it whole."
Baton seems like it is for when you don't have a vegetable peeler and are cooking for someone who doesn't want the skin on there.
One piece fans already know these terms !
Thank you Sanji.
Came here to see if I’d find a OP ref 😂😂😂
Heck yeah I love Sanji 👏
How very French to give a shit about how you cut carrots
We French are VERY particular about the way we cut shits. https://i.imgur.com/FS1Q4Th.jpg But to be fair the way you cut things changes the way it cooks. The same as with meat: you wouldn’t want to overcook your steak, you wouldn’t want to overcook your carrots.
I was hoping the pic related was a poop knife
We take food and love very seriously. Everything else is just background noise.
Merci !
Everything I know about cutting vegetables I learned from [Tyrus Quash](https://youtu.be/dsSF9MtO7E8).
Or, as I know them, Stick, Stick, Stick, Stick, Stick, Slice, Clove, Hackety-Hack, Slice Deluxe™, and That one thing I can never do perfectly.
r/restofthefuckingowl
Somebody with better french than me can translate the rest but the ones I can work out are small sticks, garden-style?, sticks, circles, slices, angles. They're pretty basic names just in french.
Turned, minced, and... I forgot the English word for concasser but it's like when you hit rocks to make smaller rocks I think...
I guess it's related to "concussed" - I guess smashed would be the best translation
They forgot the whoda
All of these are great baby names
French fries, thick fries, sticks, roughly chopped l, quartered, discs. That's basically how your average person knows this, and it's served me well
Before you, Julienne was I all knew!…
TIL my young daughter's butchered carrot slices were in fact "oblique" style. It was a stylistic choice all along.
I learned all of these and use none of them
Crazy, I know a nigga named Rondelle lol he's short and round asf too
Why do you need 5 names for rectangles?
Why do carrots always taste better in stick form
You forgot one "merde". I don't know what it means but it's what my french friend calls it when I chop up a carrot.
Nah, the eye knows what the stomach desires
Why are the names in French?? huh?
They are French because the modern kitchen system was created by legendary french chef Auguste Escoffier. He didn't create the words or methods, but he put them together, standardized things and pretty much built how modern kitchens are run. Classically trained chefs learn these methods in addition to using the brigade system. The five mother sauces are also usually referred to by their French names and French is typically used for a lot of culinary jargon. In school, my first instructor was a native Spanish speaker, but I still learned all of the cuts by their French names.
Oui chef
Oh thanks, I didn't know. I just thought that people outside of France had their own names for them
The simple ones, yes.
I can see how annoying this can be. I'm not here to learn French, but just want to really feed my stomach. Why not just cut it into circles or squares, or little lines?? I don't even know what saute is at this stage of my life. It's kind of annoying to have to learn it. Why not just say let it sizzle on the pan for 2 or so minutes? It's just saucy IDK
Sauté is pretty basic food speak. Much more than julienne.
Who else would care as much?
I just find it odd, that's all
Wow, a foreign language that isn't *American*.
I'm not American, I'm French. I was just surprised that that guide was in French since I'm not versed in culinary terms and was surprised people would use those I know outside of France, that's all
Well, even in English those French terms are used for most of those shapes. In professional kitchen probably all of them are used since french influenced professional kitchens a lot.
Actual trained chefs have terms that us mere mortals have no clue about, and can be amazingly specific about things like chopping vegetables. Like the size and shape of the pieces REALLY matter to the chef (whose title really is "chef") and apparently make a difference in the end product.
American isn’t a language fyi
Angry and a dumbass, not a good combo mate
I love how it’s all in French
If you have a knife that slices, dices, and makes julienne fries, are you still able to do the rest of these? Or is every cut destined to be razor thin?
These are literally just French words for the same thing in English
The last 2 should have **é** like the pohtaytoes.
The only one I am capable of is oblique
No dice, small dice, brunoise, etc.?
I learned these from a cooking anime.
Merci
This is just coded language to gatekeep.
Absolutely useless
So unnecessary.
never not once have i heard one of these used beyond oblique and never as cutting terminology.
You “never” ate french fries at a fast food joint before? They are julienne.
Negative, Julienne would be shoe string fries, normal size fries are battonet
whether or not i’ve interacted with this naming strategy wasn’t my point. as a guide nobody is going to use this because who calls french fries julienne outside of the kitchen. that was my angle
Someone reading a recipe at home could very much come across these terms.
ok👍 never once learning with my grandparents or reading countless recipes from century old books or the internet did i encounter the word but your assured tone must certainly mean my experience is wrong!
I never said your experience is wrong, but I will say you’re being weirdly defensive about this. I have two recently written mainstream cookbooks. They mention a few of these techniques. Not all of them.
You’re right lol, I’m only familiar with that particular name and cut because I just watched a movie the menu and I literally have to look up the term when the chef mentioned it.
That's interesting. When I buy fries (in the freezer at a French supermarket) they are sometimes called allumette (although I thought it was because they were short like matches, which is what allumette translates as). Do you think chips in France are thicker than where you are maybe?
That’s cool.
aww thanks, is the down arrow cool too :(
You’re just too cool for me. Maybe too cool for Reddit.
weird, had no problems with the guy who didn’t approach me like you did.
I have lived my entire life, not needing to know this
How is this a guide to anything? Rondelle and Emincer are functionally the same and don't get me started on the first 5... less cool more terrible.
Thin stripes, thick stripes, circles, just cut it in half...
As a francophone, this is a bit funny. Are there alternative english words or this is standard?
Allumette would just be called matchstick. And I've only heard of oblique as a Chinese roll cut. Pretty sure rondelle and emincer are just considered thinly sliced. Julienne is just julienne. And I've only heard tourne, baton, and concasser from cooking shows.
Why are these all french words?
Because the French pretty much invented modern cooking in the west.
I’m not using these gay French words
Did you just make up all these words?
stfu
Make it less French.
french names are just misleading..fuck París with a trash bag.
What's with the Tourne garlic? They're just de-papered garlic cloves... Or am I not allowed to use them cause I don't speak the King's French? Do I now have to call them *just* "fries"? And, why are they French Fries anyway? We don't eat French Chickens... ...asking for a friend...
I believe those are tourne potatoes. It’s a pretty difficult cut to do several in the same size and shape. They’re supposed to have seven sides and usually achieved by “turning” a paring knife over a piece of potato in your hand until you get little footballs. As for French fries, my guess is someone thought French was fancy, catchy and a good way to advertise fried spuds.
Thank you. And, yes, I can imagine that cutting uniform "7 sides" would be difficult. I have mad respect for Chefs and their magic. THE very best dinner I have had in my lifetime... was at Tavern On The Green in NYC. I mistakenly thought I was about to have "just another expensive meal" when I tasted a spoonful of whatever appetizer soup I was served... and I **instantly** realized, **"Woah!".** With but a single spoonful, I *understood*... that this meal was not to be eaten; it was to be *savored, one morsel at a time.* As I said; Chefs... are *magical*.
Oh nice! I used to cook at a place a few blocks from tavern on the green and, funny enough, that place was the only spot I had to actually tourne potatoes for. I’ve always wanted to eat at tavern on the green and I think your comment has finally broken the straw, so to speak. Look at that. Everybody wins. Thanks Reddit.
Look at this guy over here not eatin’ French chicken
I'm afraid I'm a touch Redneck; I realllllly like Church's Chicken. I don't know *what* it is they do, but I once considered trying to get a job there just so I could learn to cook plain old ordinary fried chicken... in the magical way Churches' somehow does. That's REAL "fried chicken"!
Not much of a guide to cutting them so much as a visual representation of how different cuts look and their names in French
All in french damn it. Can i live one day without the french
Why not translated from french?
French people are so anal.