Easy recipes Fresh ingredients
Shopping list Planned leftovers
Pick your Season; Choose a Menu
or just go to the recipes....
As used in the Thyme for Cooking Recipes
Mince: teeny, tiny little pieces - usually for garlic. Can be crushed if you have a garlic crusher
Fine: about 1/8 inch square (.3cm)
Chop: about 1/4 inch square (.6cm)
Course: about 1/2 inch square (1.25cm)
Rough: about 1 inch square (2.5cm)
Chiffonade: stack the leaves (herbs, spinach, greens), roll tightly, then cut into fine ribbons
Julienne: 1/8 inch by 2 inches (.3cm by 5cm)
Matchstick: 3/16 inch by 2 inches (.4cm by 5cm)
Stick: 1/4 inch by 2 or 3 inches .6cm by 5 or 7.5cm)
Roll cut: cut the end off at an angle, roll 1/4 turn and slice at the same angle, roll 1/4 and slice, etc. This gives you interesting looking pieces with lots of surface. It's normally used on round vegetables: carrots, asparagus, etc.