There's A Fancy Word For Rustic, Imprecise Vegetable Cuts

When it comes to whipping up refreshing salads, savory sauces, and soul-warming soups, finely minced herbs and bite-sized fruits and vegetables are the stars of the show. Cutting produce often requires a lot more skill than some people realize, but with plenty of practice, you can become an expert chopper in no time and show off your masterful skills in the kitchen. Depending on the knife you use, the preferred thickness, and several other factors that result in the ideal portions, slicing and dicing foods in certain ways calls for special techniques.

Perhaps we're stating the obvious here, but not all knives — nor cuts — are created equally. If you ask a culinary pro or have ever simply observed someone chopping away, you'll learn that there are various methods of slicing, such as julienne, brunoise, and batonnet. There is one type of cut, however, that you may be more familiar with than you know. In fact, you likely have performed the unfussy feat yourself.

Paysanne is an imperfectly perfect way to cut your veggies

Cutlery is a category of its own in the culinary world. Different knives serve different purposes and are uniquely designed to chop different items. You might be using the wrong knife for years without even knowing it. Furthermore, there are particular cuts that form specific shapes out of vegetables and fruits. Paysanne, for example, is the fancy word to describe something cut into 1/2-inch by 1/2-inch pieces, according to Food and Beverage Knowledge.

Michelin Guide explains that paysanne, which translates to "country-style" in French, is the fashion in which many of us chop our carrots, onions, celery, potatoes, and other bits of crunchy goodness. Paysanne is the official term for the rustic, unsophisticated cut that adds a sense of authenticity to any dish, as the food is chopped in accordance with its original shape. According to The Healthy Journal, paysanne cuts are done to allow fruits and vegetables to cook more quickly. And as it turns out, cutting paysanne-style is an effective strategy to make the most out of the vegetable's entire surface area, per Cook's Info.