Cut It Out
Posted on 08.10.2015
No matter how long you have been cooking – years, months or weeks, you’re sure to have made a fair share of mistakes in the kitchen. Be it using the wrong knife or holding the vegetable the wrong way, these mistakes can be avoided in order to prepare your meals more efficiently while avoiding injuries.
Here are some tips on how you can become a better cook by avoiding these mistakes you make when chopping vegetables.
- Use The Right Knife
If you utilize the wrong knife while cutting vegetables, you might cause unnecessary bruising and damage to the vegetable. Always choose a heavy, wide-bladed chef’s knife that doesn’t require you to apply too much pressure while cutting veggies like onions and carrots.
- Use a Sharp Knife
Most of us avoid using sharp knives because we think it’s more dangerous. Sharp knives are in fact safer compared to a dull knife when used properly. When using a dull knife to cut vegetables, it might slip and injure your fingers. Obviously, the dull knife will not cut through the vegetables nicely and you’ll be left with ragged edges.
- Dry Your Vegetables
Before you cut your vegetables, make sure to wash it and dry it beforehand. The water sometimes makes the vegetable slippery and causes it to slip on the cutting board.
- Hold Your Vegetables Properly
A cucumber or onion due to its round shape can roll around when you’re about to chop it. Here’s a safer and easier option – slice the vegetables in half before chopping it and place the flat sides down.
- Create A Flat Surface On Your Vegetables
When cutting vegetables, always keep your fingers rolled back so that you won’t ruin your manicure or cut your fingers. The fingers on the hand that is holding the vegetable should be curled back in a way that the fingertips are touching the cutting board. If you’re not able to see your fingertips, the knife can’t cut them.
- Cut Vegetables Into Uniform Shapes And Sizes
There’s two reason as to why you should cut your vegetable into the same size and shape – to make sure they cook evenly and so that it enhances the appearance of a dish. Especially with onions, if it’s cut into random sizes and sautéed, the smaller bits will cook faster and maybe even burn before the larger chunks start getting tender.