Rondelle

Rondelle (French rondelle — “little round”) is one of the simplest and most common cuts, in which long cylindrical vegetables are cut crosswise into even round slices resembling coins. Carrot, cucumber, courgette, radish, banana, or sausage are most often cut this way.

The thickness of a rondelle depends on the dish: thin rounds suit salads, garnishes, and quick sweating, thicker ones braising or roasting. A variety is the diagonal rondelle (biais), where the knife is drawn at an angle to the axis of the vegetable — the slices then come out elongated and oval, with a larger cut surface, which speeds cooking and lends the dish elegance (a typical device of Asian cuisine). The main requirement of the rondelle is equal thickness of every round, which guarantees even cooking and a tidy appearance. For all its simplicity, this cut is a fundamental skill with which mastery of the knife begins.