Shop By Category
|
How To Chop, Slice and Dice With A Few Techniques In Between
Chopping onions, shallots and garlic
Chopping Parsley and other herbs
Cut off stems and place leaves in a pile on the cutting board. Hold the handle of the knife firmly in one hand, the other hand lightly on top of the blade. Keeping the tip (forward quarter of the blade) in contact with the board, rapidly move the heel of the blade up and down in a rocking motion until chopped as fine as desired. Very fine chopping is also known as mincing.
 |
 |
Slicing Cylindrical Vegetables - Cucumbers, Zucchini, etc.
 |
Trim and peel the vegetable, if necessary. To keep vegetables steady on the board, you may want to cut in half lengthwise. Cut off the stem end. Hold the vegetable with curled fingers and thumb tucked behind them. The side of the blade (not the edge) should rest against your knuckles. With the tip of the knife on the board, the heel of the knife raised above the vegetable, slice in a downward, forward motion from tip to heel, slicing through using as much of the blade as needed. After completing the slice, raise the heel of the knife while pulling back. Slide your guiding hand down the vegetable and repeat the slicing motion: your guiding hand will determine the thickness of your slices. The tip should always remain on the cutting board.
|
|
|
|
Baking
