Knowing how to use a knife is an essential skill. Every cook must master how to use a knife. Following recipes on the Klynk App is easy. So is cutting vegetables. There are different methods of cooking and chopping. Having some basic knife skills can set you apart from the how-to-boil-water beginners.
When cutting vegetables, it's important to keep your fingers out of the way. At the same time, the blade has to slice food evenly. There is an ideal method for doing this. Hold the vegetables with a "claw grip". Use your knuckles as a guide, and rock the blade over the meal.
The cutting hand takes center stage. Another hand plays an important supporting role. Helping hand grips, nudges, and stabilizes the food. It increases safety and effectiveness. The first step in your cooking journey is to know different vegetable cutting styles. We've collected the most important vegetable-cutting techniques that you to know. We will understand these different types of vegetable cuts:
Different Types of Vegetable Cuts
Julienne Cut (Match Stick Cut)
The Julienne Cut is a thin cut, with each slice having a width of 1-2 mm. After we chop veggies into rectangular slices, we apply the fine-slice method to produce thin matchstick shapes. We use this cut for carrots or to make potato fries. It would be perfect for Asian cuisines that need cooking at high temperatures for a short time. Once you have mastered Julienning, you can prepare your ingredients. This is a widespread cooking technique. Mastering this is essential for various Asian cuisines that need quick, high-temperature cooking.
Fine Dice (Brunoise)
The next step after julienning is dicing ingredients once more to make small cubes. The ideal cube dimensions are 2 mm by 2 mm. We use the smallest dicing cut, known as the Brunoise Dice for soups. The dice cut also produces uniform squares for even cooking and a polished aesthetic. But, it is often smaller than a regular cube. To make an Asian traditional salsa or soup, dice vegetables large enough. So that they do not mix completely in the soups.
To chop a garlic clove, lay the unpeeled clove down on a cutting board. Set the chef's knife blade flat against the side of the clove, parallel to the cutting surface. Smack the knife blade to break the clove. Repeat it for all the cloves. From the base to the tip, cut into thick pieces. Pile up the bits of garlic, hold them together, and then chop.
To chop coriander leaves, hold a bunch in your hands. Take off the stems. Use a ‘claw grip’ to cut the leaves into small pieces. To chop carrots, first, peel them. Cut each carrot into equal-sized pieces. Use a chef's knife before cutting lengthwise.
To chop onions, remove the tip and the outer cover. Cut them as you rotate the onion to the cutting side. If you only want the onion flavors to be present in the recipe, then chop them into fine pieces. If you want the bite of the onions to be in the dish, cut them into bigger pieces.
You can slice a variety of plants. For example, fruits, meats, and veggies for making salads or garnishing. The end result is round and thin in shape. To slice tomatoes, make sure that tomatoes are not too pulpy. Otherwise, they will not keep their perfect shapes for salads.
Mincing produces finer results than dicing. To use this technique, hold the handle of your knife in one hand. At the same time, maintain contact between the tip of the blade. Then cut the surface with your other hand.