Classic Vegetable Cuts

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Depending on the type of preparation required, classic French cooking uses a variety of different types of vegetable cuts. The type of cut is usually determined by the cooking process and the amount of cooking time required. When used as an aromatic garnish, rigorous preparation ensures that the maximum amount of flavour is released during the cooking process before the vegetable begins to break down. Similarly, when used as an accompanying garnish, good preparation ensures all the vegetables are served at a consistent cuisson or doneness. It also helps control... Read The Rest →