Some cuts are about shape more than size: ribbons, rounds, diamonds and the old French tourné.
Key idea
Chiffonade: stack leaves, roll them tight, slice thin ribbons. Paysanne: thin flat pieces about ½ × ½ × ⅛ inch (squares, rounds or triangles). Rondelle: rounds cut across a cylinder such as a carrot; cut on a slant for a bias (diagonal). Oblique (roll cut): cut on a slant, roll the vegetable a quarter turn, cut again. Tourné: a football shape about 2 inches long with seven equal sides and blunt ends, cut with a paring or bird's beak knife. Lozenge: diamonds about ½ inch, ⅛ inch thick.
Why it works
Shaped cuts look good and cook evenly for their own reasons. Oblique cuts expose more surface for glazing and roasting; bias rondelles make long slices for stir-fries; chiffonade cuts tender herbs with few strokes so they don't bruise.
Worked example: Tourné sides
How many sides does a classic tourné have?
- Seven equal, curved sides, with flat ends.
Answer: Seven.
Common mistake
Chiffonading basil with a dull knife or long before serving. The cut edges bruise and turn black. Use a sharp knife and cut just before it goes on the plate.
Practice at home
- Chiffonade a few leaves of basil or spinach. Make them as thin as you can, then cut a second batch even thinner.
- Turn three small potatoes. It takes practice; the first ones will look like rocks. Cook them anyway.