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I think we get too hung up on perfect knife cuts sometimes
I was working a station at a busy spot in Chicago, trying to get my brunoise perfect for a garnish. A new cook next to me was just rough chopping the same thing way faster. The chef walked by, tasted both plates, and said 'this one has more flavor' pointing to the rough chop. It hit me that the uneven pieces had more surface area and cooked a bit differently in the pan. I spent so long on looks I forgot about taste. Has anyone else had a dish where messy prep actually worked better?
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derek_ramirez6mo ago
Remember that surface area thing works both ways. A rough chop gives more flavor for a quick cook, but it can also burn faster if you're not careful. The real lesson is to know why you're cutting a certain way for the dish in front of you, not just following a rule because it looks good. Your chef was right for that specific garnish, but the next plate might need that perfect tiny dice to melt right in.
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val7416mo ago
Your chef was right about surface area, but it's not always that simple. A fine brunoise will dissolve into a sauce faster, giving a smoother texture. The rough chop might be better for a quick saute where you want some bite. It totally depends on the dish and what you're going for.
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andrewh436mo ago
Exactly, it totally depends on the dish. That's the part @val741 gets right. I see this everywhere now, not just cooking. People want one simple rule for everything, but real life usually needs you to pick the right tool for the job. A lot of advice online misses that. They tell you the one best way to do something, but don't explain when you'd use a different way. It just sets people up to fail when their situation is different.
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