Cuts of vegetables - cooking tutorial

Recipes / Italian Recipes
 63302   
 03 Dec 2012   
Subscribe to yellowsaffron for more great recipes ➤ http://bit.ly/yellowsaffronsub Learning the knife cuts is important for best results when cooking vegetables, as well as useful for garnishing... let's see the different cuts of vegetables! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 *** Welcome to my cooking classes, today you'll learn how to cut and slice vegetables! CUTS OF VEGETABLES Learning the knife cuts is important for best results when cooking vegetables, as well as useful for garnishing... let's see the different cuts of vegetables! You'll need a cutting board and a sharp knife with a large heel to provide safety and comfort while cutting. Vegetables are often cut into circles, suitable for pan-frying: slice them thinly to ensure faster and even cooking. Cutting vegetables into slices is used especially for grilling: slicing in the same direction as the fibers, will prevent them from breaking while cooking. Vegetable slices can be further cut into sticks: this type of cut is good for wok cooking. Cutting the vegetable sticks into small cubes will produce a brunoise: a very small dice, about 1/10 inch (2 mm), used as a base for cooking or as a garnish. A particular brunoise cut is the mirepoix, that is made by cutting carrot, celery and onion into 1/8-inch (3 mm) cubes, and it refers to these 3 vegetables, used for making soffritto. Another common knife cut is the concassé, mostly applied to tomatoes: to make tomato concassé, score a cross on the bottom of each tomato, blanch for a few seconds and plunge in ice cold water to cool down quickly, then remove the skin, scoop out the seeds and cut into ¼-inch (½ cm) wide strips. Then the strips are cut into ¼-inch (½ cm) cubes, perfect for sauces, bruschetta or as a garnish. If you want to julienne vegetables, cut into very thin slices, about 1/16 inch (1-2 mm) thick, then cut into thin strips. You can use julienned vegetables in salads, for example. Finally, if you are using green leafy vegetables, such as lettuce, leeks or basil, you can make a chiffonade cut: fine ribbons, perfect for garnishing. Making a chiffonade is easy: take the leek, slit the stem lengthwise and remove 3 or 4 leaves, stack the leaves, fold into three and cut across to make ribbons, as thin as you like. Do the same with the lettuce: stack 3 leaves, roll them up tightly and cut into thin strips.
 

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