Thyme for Cooking: Chopping and Cutting Terms

As used in the Thyme for Cooking Recipes

Chopping terms:

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)

Cutting terms:

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.                                              


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