Cutting vegetables isn’t about just chopping stuff up into bite-size pieces. Depending on what you want to use them for – salads, stir-fries, a sabzi – vegetables should be cut in certain styles. Here are some skills you should master with the knife to be a pro in the kitchen.
Use this cutting technique to create uniform slices of the vegetable you want to use. Cut your zucchini or tomatoes into circles of equal width and add them to your pizzas; cucumbers to your salad.
The Julienne Cut
Use this technique to make fine, uniform rectangular slices of between 1-2mm so that the vegetable looks like a matchstick. To achieve this, first chop the vegetable (like a carrot, celery, bell peppers) into a rectangular block and then slice finely. Use this cutting technique to chop vegetables for your salads and stir-fries.
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The Brunoise Cut
Building off the julienne cut, the brunoise cut involves cutting vegetables horizontally into fine squares. Finely dice your cucumbers or carrots before you toss them into raitas or sabzis.
Specifically used to cut potatoes, it involves chopping the vegetable into 2 cm by 7 cm wedge-shaped slices.
Usually used to cut leafy greens – or herbs – this technique is pretty simple. Stack the leaves (spinach, basil, lettuce, amaranth) in a neat pile, roll and then cut. The result is beautiful ribbon-like pieces of all the greens you want to eat.
The Cross Chop
Use this technique to quickly chop up your herbs, especially when you’re not worried about how it’ll look. Chop by holding the knife with one hand and placing the palm of the other on top of the blade; keep the tip down while you lift the handle in quick motions to cut your herbs.
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