Hello everyone (as) in this note I want to tell about some ways to cut the vegetables in the kitchen, in France the way it is cut important, there are three basic ways to do it:
Court brunoise style: consists of cutting tables or dice 2 to 3 mm. is one of the cuts are smaller than this cut is applied to the carrot, onion, potato, leek, celery, etc., this cut is made for when we want to make a jump, for soups, stews or rice.
Court Mirepoix: is much like a cut above, but the cubes are 1.5 cm on each side.
Court style or Julienne Juliana " consists of cutting the vegetables in the form of thin sticks or strips of 1 mm . wide by 1 mm. thick and 4 cm. long.
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