A Few Basic Cuts: Even and Precise

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About
Cutting ingredients evenly is important so that they cook at the same rate. Equally important are aesthetic choices: Identical ingredients cut in hair-fine julienne versus large fat chunks will be perceived differently by the eyes and mouth. As you begin preparing a dish, try to have a conception, however hazy, of your final result.

Mince: to chop very finely, in pieces no larger than 1/16 inch. Minced garlic is often called for.

Fine chop: to cut in even ⅛ to ¼-inch pieces, usually square shaped.