is one of the basic culinary arts knife cuts
that is actually worth having in your repertoire. This isn't necessarily the case for all the known knife cuts, by the way. The fine brunoise
, for instance, exists mainly as a way of inflicting torture on first-semester culinary students.
Allumette: Basic Knife Cuts
Photo © Danilo Alfaro
Beyond that, it seems to have no practical application whatsoever.
Not so the allumette, however. The word allumette
is French for "matchstick," and these slender knife cuts are perfect for lending a touch of elegance to soups, salads and other vegetable preparations. The allumette is one of nine culinary knife cuts on display in this Knife Cuts Photo Gallery