How to Chop Thyme and Rosemary
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Home Page > Food and Beverage > Cooking Tips > How to Chop Thyme and Rosemary
How to Chop Thyme and Rosemary
Posted: May 25, 2011 |Comments: 0
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Knowing how to chop herbs is an essential part of being a good chef. Herbs can greatly enhance the taste of food, but when they are not chopped properly, it can affect their taste as well as their appearance.
When you chop herbs you should use the correct type of knife, which is the general purpose chef’s knife that has a wide heel and comes to a point. A chef’s knife comes in various lengths ranging from six to twelve inches; choose the length and type of knife that you feel most comfortable with. Then you should familiarize yourself with the various types of chopping techniques so you’ll know how to chop anything. They are as follows:
Slicing involves cutting food into wide pieces of varying thicknesses. When you slice food, you only cut once unlike other chopping techniques which usually require you to cut the pieces several times.
Dicing means cutting food into cube shapes. Large dice means you cut ¾-inch cubes, medium dice ½-inch and small dice, ¼-inch. You can also be asked to produce even smaller brunoise cuts of 1/8-inch cubes or fine brunoise cuts of 1/16-inch cubes.
Mincing involves chopping the food into very fine pieces of 1/8-inch or even smaller. This technique is usually how herbs, shallots, garlic and onions are prepared.
Julienning involves cutting the food into matchstick-like shapes. A regular julienne produces pieces that measure 1/8-inch by 1/8-inch by 2-1/2-inches, and a fine julienne creates pieces measuring 1/16-inch by 1/16-inch by 2-inches.
Now that you’re familiar with the different chopping techniques, here is how to chop rosemary and thyme. First, remove the leaves from the stem, by holding the top of the stem with one hand, and then running down it with the other to make the leaves fall off. Once you’ve separated the leaves, dice them very finely by placing the fingers of one hand on the knife, near the tip to ensure that it stays on the cutting board. Then start chopping the leaves very quickly, moving the knife up and down as if it were on a hinge. Every once in a while draw the cut herbs into a pile to ensure that they are chopped evenly. Make sure to use the herbs as soon as possible after chopping them, as they can go stale very quickly. If you’re not going to use them at once, better store them properly in a tightly closed plastic bag in the chiller of your refrigerator.
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Article Tags:
how to chop thyme, how to chop rosemary, how to cut herbs, how to chop herbs, how to chop thyme leaves, how to chop rosemary herb, how to chop rosemary leaves
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Click here to learn how to chop any vegetable like a seasoned chef and claim your copy of Basic Knife Skills and Vegetable Cuts video series by Chef Mark Sandoval for FREE.
