The size of the ingredients is very important in the kitchen because it can improve or worsen a dish.
Ingredients that are not cut into uniform pieces give an unpleasant appearance to the food, but also a different taste.
To accomplish this mission, follow the following ingredients cutting tips to become a real chef in the kitchen.
How to Cut an Onion
Onion is one of the ingredients that makes it difficult for you when you want to cut it. Here’s how to do it best: Take a sharp knife and remove both ends of the onion.
Cut the onion in half, with the end of the root facing up. Remove the skin from both halves and discard.
Put half of the onion down, with the end of the root facing you. Slice the onion vertically, but be careful not to do this through the root.
Now, turn the onion so that the non-root end is on the right and the other on the left (this if you cut with your right hand, if you use your left hand, do the opposite).
Hold the knife parallel to the onion and make three cuts horizontally: one towards the base, one towards the middle, and the last towards the top, but be careful not to cut the root.
You can start chopping onions with cuts perpendicular to the first vertical cuts.
In this way, you will get the perfect onion pieces!
How to Cut Carrots
Whatever your purpose is when cutting a carrot, you need to make sure that it is perfectly cut. Thus, when cutting a carrot, you must keep in mind that this vegetable must be completely cleaned, and then you start to chop it into small and uniform pieces. If the pieces are uniform, they will be cooked at the same time.
All you have to do next is lightly slice each piece of carrot, then start chopping it into small, uniform cubes.
Keep It Steady
Cutting carrots can be a real challenge because they are round, and we could easily injure our fingers. It would be best if you used a non-slip shredder, and the knife must be thoroughly cleaned before starting this operation.
When you want to get fine cuts, such as cubes or matchsticks, you can prevent the carrot from rolling, making a solid base for your vegetable. You can achieve this by cutting a thin piece along the carrot’s length, thus having a flat surface. Place the carrot on the flat side and start chopping it.
Smart Cook’s Methods
When cooking at home, the pieces of carrot we chop do not have to be perfect cubes or julienne pieces. However, it is good to know the specific terms of this operation, as well as what each one means, in order to always try new things, thus managing to impress our guests.
- Julienne: These cuts look like matches, in terms of shape and size.
- Batonnet: These are some carrot sticks that are 2 inches in length and 1/4-inch by 1/4-inch thick.
- Baton: This shape of the cut looks like bars. This type of cut is not used in restaurants, but it looks great, and we can use it when cooking at home!
- Brunoise: These are small cubes, made from julienne pieces.
- Small Dice: Small cubes made from batonnet sticks.
- Medium Dice: Medium cubes obtained from baton sticks.
- Large Dice: Big cubes.
How to Cut Herbs
When chopping herbs, you should know that they are not to be chopped several times, because, in this way, the natural oils and flavors in them will be lost. Instead, some stronger herbs, such as rosemary, can be chopped several times without any problems.
If you want to get fine and aesthetic cuts, it is enough to follow the tips above. You will definitely impress your loved ones, and your food will taste great.
Being familiar with all types of cuts for veggies might not be so simple in the beginning, but remember that practice makes it perfect! Thus, do not be afraid to try new cooking tips; you might be impressed with the result!