Many inn guests are curious about how our chefs prepare food or what utensils they use in our kitchens. We caught Chef Wells on his leisure time by the kitchen in our main building, the Farmhouse, and he happily gave a few tips for the budding home-chef.
About the Tennessee Chef
Jonathan Wells studied the culinary arts at Walter State Community College. Chef Wells has been working at Whitestone Country Inn for over five years. He not only enjoys executing a fine dining experience for guests but also likes to share his culinary knowledge with people that are curious about cooking.
Dicing and Julienne – Chef Jonathan Wells
Cutting vegetables may sound like a simplistic topic to cover. However, you may find that the average home chef does not know different cutting techniques or when to use the different cutting styles. Today I’ll be covering how to dice and Julienne a vegetable. In my included vimeo video I’ll be using an onion as an example. What’s the difference between the two cutting styles?
- Dicing: In my opinion dicing is to be used when you don’t want a lot of texture from a food but want it to be able to cook down easily. With my onion example I would tend to dice when I am creating a vegetable stir-fry or any kind of soup where I’m needing to utilize the flavor of the onion but don’t necessarily need its texture.
- Julienne: I believe that this cutting style should be used when your dish requires texture and the visual of the vegetable. Julienne is simply cutting the vegetable into little shards. Again with my onion example I would use a julienne cut for salads or pastas where I want the color of the onion to make the dish look appealing and the texture to be pleasing to the taster’s palate.