Knife Skills for the Home Cook
You don’t have to be an experienced chef to make tasty meals at home. Furthermore, food preparation does not always require fancy equipment. For example, knowing how to use a knife and what cutting techniques to apply will help you create stunning, tasty menu items.
Vegetable and Meat Cutting Techniques
Whether cutting vegetables or meat, certain types of cuts work better in different instances. Consider these knifing techniques as you prepare your meals to maximize color, texture, taste and other attributes of your food.
- Dicing – Cutting your vegetables or meat in even cubes about the size of dice can ensure your food cooks evenly and is all heated at the same time. It can prevent some foods from being burnt while others turn out raw. Larger cubes also could help you retain the moisture of foods, especially for cubed meat.
- Chopping – You might use this method of cutting for preparing oddly shaped vegetables such as carrots or olives. Smaller bits of vegetables or meat can possibly reduce cooking time. This cutting method often is used for adding vegetables to casseroles or making soups.
- Slicing – You can cut bits of meat into strips when you want to make fajitas. Tomatoes or potatoes can be cut this way as well for use in different instances. The vegetables shaped in this way can be used for skillet meals, scalloped potatoes, topped sandwiches, or stuffed wraps.
- Julienne – Usually, this cutting technique is used to shape carrots, celery, potatoes and other vegetables for salads and wraps. This knifing method results in the creation of matchstick-shaped pieces.
Choosing the right cuts enhances the flavor of your meals and makes your food look appealing. It also ensures that your pieces fit correctly into whatever menu items you are preparing.
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