5 Vegetables Cuts You Should Know (+ 3 you don't)

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Edge in the Kitchen by Chad Ward: https://amzn.to/2ZDvssk
The Professional Chef by The Culinary Institute of America: https://amzn.to/2ZDvssk

Today I want to cover 5 vegetable cuts that you should know as a home cook. These are cuts that I use fairly often and have a cooking function. For the fun of it, I also decided to include 3 cuts that you likely won't use.

Julienne cut
Brunoise cut
Chiffonade cut
Bias cut
Paysann cut
Lozenge cut
Tourne cut
Roll cut
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MISC. DETAILS
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Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Lav Mic
Edited in: Premiere Pro #Fermentation #NomaFerments

Research Sources:
The Professional Chef, 9th Edition. The Culinary Institute of America
An Edge in the Kitchen by Chad Ward

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