Cutting technique for how to cut different sizes of Julienne, Baton & Batonnet;
Please allow me to share a few facts and tips, which might help you to learn how to cut different types of vegetables or fruits into Julienne shapes (stripes) or to larger types like Baton or Batonnet.
General info:
The julienne cut indicates that it should be a thin stripe cut with an determined size of thickness and length
And larger cuts like Baton or Batonnet is very similar but thicker and the length can change
Beside decorative reasons, another purpose of cutting vegetables into shapes or different forms and sizes, is to bring them into an uniform size so all will cook evenly
Bringing vegetables into the same shapes and sizes, allows them to be glaze and color on all sides when we roast them or in general cook evenly when we apply cooking techniques
Creating additional surfaces on our vegetables, helps them to grab or hold more of the sauce or butter when we join our meal
We apply that culinary cutting technique to vegetables like turnip, carrots, potatoes, beets, leek, zucchinis, jicamas, chayotes, kohlrabi, eggplant, cucumber, pumpkin, celery root and many others including to fruits like apples, Pear, Mangos and others.
How to cut apply the cutting:
Use a sharp peeler to peel the vegetables which have to been peeled fist, have a small paring knife ready to cut of eyes or ends if needed and have a large Chef knife to apply the cutting technique
If you are going to use Potatoes, then first wash them and then after peel them and put them direct into cold water and then you can start cutting them
Cut off the ends of your item or if its a large vegetable then cut it into the distance you expecting to have on your final product
To cut vegetables into julienne strips or larger sizes like Baton or Batonnet, first cut of one slice so our item is more stable and wont move, now cut in thin or thick slices (depends what cut you want) and after stack the slices and cut them lengthwise again into thin or thick strips (depends what cut you want)
Here a few types and sizes of Julienne type cuts:
1) Julienne - 2mm x 6 cm
2) Batonnet - 4 mm x 6 cm
3) Pomme Frite / French Fries - 5 mm x 6 cm
4) Mignonnette - 1.5 x 4.5 cm
5) Pont Neuf - 1 x 6 cm
6) Allumette - 2 x 4.5 cm
7) Paille - 2 x 6 cm
Additional tips:
Make sure that your ingredients you are going to use for cutting, are an perfect condition and also wash them before using and some you need to peel first like carrots, beets or potatoes so you can use the cuts off after
If you want to cut potatoes to after cook them, make sure you buy the correct type of potato for the cooking technique you will apply after
Make sure when you buy the vegetables you want to cut, that you buy the correct size you need for the cut you want to apply after
For Potatoes use water to cover once they peeled or cut, so they don't react with oxygen and won't get dark
The left over or better said cut offs, you can use to make other preparations, just don't throw them away or waste your food
Clean your peeler and knifes before and after using
Make sure your cutting board is stable (put a moist towel below)

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