Mise en Place, was all about proper kitchen set up when attempting a recipe or preparing a meal for your family.
Large dice: ¾ inch × ¾ inch × ¾ inch.
Medium dice: ½ inch × ½ inch × ½ inch.
Small dice: ¼ inch × ¼ inch × ¼ inch
Batonnet: ½ inch × ½ inch × 2½-3 inches.
Aluumette: (al-yoo-MET) ¼ inch × ¼ inch × 2½ inches.
Julienne: (joo-lee-ENN) 1/8 inch × 1/8 inch × 2½ inches.
Brunoise: (BROON-wahz) 1/8 inch × 1/8 inch × 1/8 inch.
Fine Julienne: 1/16 inch × 1/16 inch × 2 inches.
Fine Brunoise: 1/16 inch × 1/16 inch × 1/16 inch.
Paysanne: ½ inch x ½ inch x 1/8 inch
Tourne (turned) 7 Sides: ¾ inch (width) x 2 inches (length)
For those who would like to take this post a step further, below is a list of available classes in New York, Chicago and LA, allowing you to get hands on experiences and instruction:
For my New York City readers:, Chef Norman Weinstein offers an excellent knife skills class at the Institute for Culinary Education on 23rd St. in NYC.
For my Chicago readers: The Chopping Block, located on Lincoln Ave offers regular classes for $40 per person.
For my LA readers: Chef Eric Jaques Crowely, of The Culinary Classroom offers regular classes on a variety of subjects, all of which includes knife skills instruction.
I hope this post has been educational and informative and helps you get more proficient in the kitchen. The number one (1) answer I have received when interviewing chefs about their most important or favorite kitchen tool is unequivocally; their knives. If you are serious about cooking and becoming more adept in the kitchen, learning how to use your knives with proper techniques and practice can make the cooking experience much more enjoyable. The time spent getting to know your knives will allow you to not only be more safe, but I'll bet you, your friends and your family will appreciate and enjoy your new culinary acumen and the delicious gourmet dishes coming out of your kitchen.
As always, Bon Appetit!
Photo sources: www.cheftalk.com http://www.myrecipes.com/ http://www.ciaprochef.com/