Cutting Vegetables – Different Ways to Cut Vegetables

You can do just about anything on your vegetables. It can be sliced, minced, chopped, crushed, tenderized, and julienne, you name it, but the best way to cut vegetables depends on how you’re going to use them. You may simply want to cut food into large pieces in no particular size for longer cooking dishes, or mince them for dishes that cook very quickly, all depends on how you need them for your recipes. Aside from the famous chopping, dicing and slicing, here are other fun techniques to cut your vegetables: Best Knife for Cutting Vegetables

Chiffonade

This technique is great for cutting leafy greens and herbs into long, thin strips. Pile vegetable leaves with the largest at the bottom. Roll the leaves forming like a cigar then cut across the rolls to produce ribbon-like strips, or beautiful chiffonades.

Flower Petals

Cut vegetables like carrots, radish and potatoes into slices then press down with a cookie cutter. You can also use a carving knife by cutting narrow V shapes into every 90 degrees angle of a slice vegetable and take them out. For tomatoes and mushrooms like shitake, make 2 incisions on top of the vegetables and bevel these cuts by inserting the knife diagonally into them, creating a crown looking top.

Diagonal

Bias or diagonally cutting will expose a better surface area of the vegetable which makes it faster to cook. Place the vegetable on a cutting board and slice the food at an angle that can produce elongated pieces. The sharper the angle, the longer the cut surface you will have. A paring knife will cut easily and hold the pieces together.

Julienne

This technique creates sticks and thin strips. Do this by stacking several slices then cut straight down all the way through the stack, producing “sticks” or julienne. For matchstick julienne, begin with thin slices then cut them into 1/8-inch sticks. A mandolin will help you accomplish the best julienne.

Mince

Mincing is cutting your vegetables into little pieces which are a lot smaller than a dice or shred, but not quite squashed. This technique is usually done for shallots, garlic, ginger, lemongrass, onions, peppers and herbs to make sure of powerful flavor spread evenly throughout a dish.

Shredding

This technique is great for carrots, cabbages and lettuces. Simply cut the vegetable through the core into quarters. Slice into ΒΌ inch thick then make them into piles. Cut down through them by pushing the piles forward with the left hand as the knife comes down.

Varietal

This is your chance to cut your vegetables into basic shapes, such as circles, squares, triangles, stars, half-moon and many others. This unusual and fun technique of cutting vegetables helps encourage kids to eat.

Now that you have fabulous techniques in cutting vegetables, the next most effective way to get them cut properly is to use sharp knives. Using the correct knife for a specific job will give you precise cutting control with the less chance of an injury. Never use dull blades because the more force you put on the blunt blade, the more chance it injures your food. Additionally, your ability to cut vegetables faster depends on how well you handle proper techniques. So the moment you begin learning how to cut vegetables also goes that the knives you use have sharp edges.