Stick Cuts: Pont Neuf Cut, Frite Cut, Baton Cut, Batonnet Cut, Allumette Cut and Julienne Cut
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Learn how to make stick cuts: Pont Neuf Cut, Frite Cut, Baton Cut, Batonnet Cut, Allumette Cut and Julienne Cut
The batonnet (stick cut) is one of the most common culinary knife cuts.
Literally translated, batonnet means "little stick" in French. A dish like Carrots Batonnet wouldn't have nearly the same appeal if it were named Little Stick Carrots or Carrot Twigs.
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This guy getting more views thanks to Sanskriti .
haan ji
Yeaaaa I’m from Sanskrit too 😂
Yes..Sanskriti School Pune Undri
Who else is from Sanskriti here for maths MA
Me lol
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I love the internet. At the end of John Wick 2, a man is eating beef and these rectangular potatoes, deeply roasted. They looked so good! I thought, well, it's a stick, so look for potato baton. Et voila. Thank you!
Chef, why are they called Pont-Neuf? I'm glad you liked my comment, :)
Brilliant. why go to school when i could learn from you at home...thanks heaps
Que buena manera de explicar..
I'm hoping that you continue sharing your knowledge
thank you for sharing,
Nice
How about them sideburns? Lol I thought they were a chin strap for his hat haha
That's a perfect potato chef
J'aime bien quand un français parle en englais, your accent is luxurious
very useful
Chef is allumette longest fine brunoise?
I am studying in culinary school my chef said Julienne 3mmx3mmx5cm But you wrote 1-2mm which one is true and chef didn't give allumete sizes I learnt thanks to you