- Joined Feb 24, 2011
I am a first year culinary/pastry student. I am have the hardest time with my basic cuts. I have no problems with tournes, but Batonne and Julianne are my down fall. They are the right length and over all size, but instead of being completely squared off, they are more rectangular. Then when i try to turn them into dice, the sizing is all screwed up. Any hints or tips are welcomed.....