‘Paysanne’ refers to particular way of cutting vegetables, that will be used in Stocks, Stews or to make Soups. I have previously shown how to cut vegetables in ‘Brunoise’ and ‘Julienne’’, the two most precise ways. Today, I am showing you how to cut regular chunks of vegetables. This technique ensures that the flavours from the vegetables are diffused evenly. The smaller the pieces and the flavours will be diluted and lost, too big and irregular, they would not be cooked evenly, the same for the flavours.
Usually, a rustic ratatouille is made of courgettes, aubergines, onions and peppers cut into a paysanne, slowly cooked with garlic and Herbes de Provence, and tomato base. A more refined ratatouille is made cutting vegetables in a brunoise (see article: 'Julienne and Brunoise').
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This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.