Emincé

A culinary term of French origin that refers to a cutting method in which ingredients, usually vegetables, are cut into thin, elongated strips. This type of cut allows a quick and uniform cooking of the ingredients and is commonly used in broths, stir-fries, stews and sautés.

To make the cut, first peel and clean the vegetable, if necessary. Then, cut into thin slices and stack these slices on top of each other before cutting them into thin strips. It is important that all the strips are as uniform as possible in size and thickness to ensure even cooking in the preparation of the dish.