Pluma, brunoise and segments: learn 3 onion cuts that every Peruvian should know

The purple Onion It is an essential ingredient in Peruvian kitchens. And if you are learning to cook or want to master some of the most popular recipes of national cuisine, there are three cuts that you will always come across: feather, brunoise and wedges.

The feather cut is present in the recipe for ceviche and criolla sauce, while the brunoise cut is essential for dressings and the segments are widely used in dishes such as lomo saltado and escabeche.

Learn to master them with the tips of Alexander Quesquén from “A Comer”, who teaches us his best tricks using the chef’s knife from the new “El Comercio” collection:

Follow Alexander from A Comer’s tips here:

Starting April 12, every Friday you will find a delivery of “El Comercio” collectible knives. This is a selection of premium knives, made of high-quality steel, with hand-polished blades that ensure long-lasting sharpness and highly precise cutting.

Each knife will allow you to have better performance according to the type of cut you need to make. There will be eleven deliveries that will allow you to have the complete collection that consists of santoku, chef, filleter, nakiri, boning, scissors, multipurpose, peeler and vegetable knives. In addition to a wooden block and a sharpener.

With each of these deliveries, you will find a Rodrigo Fernandini recipe book so you can put your knives to the test. You can buy the knives without the need for coupons at your favorite kiosk or through the website https://coleccioneselcomercio.pe/ The launch price will be 29.90 soles per knife.