It's time to put your knife skills to good use
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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.

The Slice: Use this cutting technique to create uniform slices of the vegetable you want to use. Cut you 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 match stick. 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.

The Brunoise Cut: Building off the Julienne Cut, it involves cutting vegetables horizontally into fine squares. Finely dice your cucumbers or carrots before you toss them into raitas or sabzis.

The Batonnet: Again, the idea is to cut uniform pieces, this time to resemble batons. When you’re throwing a party, cut your favourite vegetables into baton-shaped pieces and serve with a dip.

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chopping techniques

The Pont-Neuf: Specifically used to cut potatoes, it involves chopping the vegetable into 2cm by 7cm wedge-shaped slices.

The Chiffonade: 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.

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The Mince: Perfect for when you want to chop something finely, but you’re unconcerned about how precise the chop is, the mince can be used to roughly chop garlic, ginger or other such seasonings.

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.

Images courtesy: Shutterstock

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