The Macedoine Cut

The Macedoine Cut

Using a simple turnip Richie demonstrates the Macedoine cut.

First and foremost, it is important to trim your vegetable so that it is secure on the bench and unable to slip out from underneath your knife. Once sliced, using the bridge and claw technique, trim the turnip into batons to prepare for the Macedoine.

To achieve the Macedoine cut, line up the batons and slice the ends. This will create equal dices. This neat cut is ideal for soups, sauces and stews.