Learning knife skills is a great way to increase your speed in meal preparation, the faster you can complete a meal’s prep-work the sooner you can get to the fun part. Don’t get upset if the first few (or twenty) times you attempt to follow these tutorials if you take a long time or your finished product isn’t perfect. It’s just like any other craft, it takes time to develop your skillset. You wouldn’t expect to pick up a violin and play Vivaldi on your first try, don’t expect to create a perfect brunoise on your first attempt.
Today we’re looking at the batonnet. The batonnet is a fancy French word for stick and it is the first step toward creating an even dice, whether you are looking to create a large dice, medium dice, small dice, brunoise, or fine bruinoise.
If you think about batonnet as the process of removing the uneven portions of a fruit or vegetable, you’re well on your way.
Jonathan Kaldas, Chef de Partie of Woodlands Inn -and good friend of mine- graciously agreed to let me photograph him for this visual knife skills tutorial. For this I am quite grateful, as photographing myself is ridiculously difficult. The knife used in the photographs is a Mac Ultimate Chef 10.5“.
Let’s get started:
In this batonnet tutorial, we’re using a russet (or Idaho) potato, just keep in mind the same general technique applies to all other produce.
If you want to be precise, your final batonnet should be 1/4″ thick and 2.5 to 3” in length.