What are the different slices of vegetables?
Slicing, chopping, dicing, cubing, julienne, mincing, and there's also a method called roll cut. Use this on carrots to get them about the same size. Holding your carrot, slice at a 45degree angle. Turn carrot 90 degrees and make another 45 degree cut on the flat side of the carrot. It also exposes more surface for cooking and sauce.
In what order should we put the vegetables to cook or saute them?
Here's the best way to do it. Cut up all the vegetables you are going to use first and place them in separate mounds on a couple of plates. Hard, thick vegetables should be sliced thinly to cook quickly. Onions and garlic add excellent flavour. Slice the garlic, instead of crushing it, which will burn. Get a large wok or flat, deep fry pan and add a veg-type oil..not olive oil..which burns at high heat...I use sunflower. Get a large serving bowl/plate/platter ready and close by. Only add veg. once the oil is med. hot. Start with onions, and cook fully until juicy, and translucent or longer, if you prefer them a little drier and more crisp. Add a couple of seasoning sauces to the onions. This depends on the direction you want the flavours to go in. For Chinese flavouring, try oriental sesame oil, oyster-flavoured sauce, a little soy, etc.. Just add a touch of sauce...max. 1/2 tsp. total and then pull all the onion off the pan onto the serving platter. Now, do this to each vegetable separately, cooking each one perfectly. This means that it's not fully raw, still has most of the crispness left in it. Continue adding a lttle more seasoning. Don't add salt as these sauces are plenty salty. Carrots take a longer time...2 mins. on high heat...bean sprouts and zucchini takes 40 seconds on medium-high heat. Vary your veg. colours and shapes for visual presentation. Broccoli stems should be peeled and cubed and added before the florets, as they take longer. After a couple of times of doing this, you'll see that you can do the carrots/celery together. And then the red peppers and pea pods together. Similar thickness stuff will cook at the same time. Remember to remove them a little early from the stove and they will continue to steam a little under the weight of all the other veg. in the serving plate. For each veg., reheat a little new oil and flavour it by adding sliced garlic/ginger to the oil. Then finally, when you are done cooking all the veg...dump all the veg from the serving platter back into the large pan to reheat and toss them through so that the veg are all mixed in. Sounds like a lot of work, but it's actually easier and faster to do them separately and each veg. will be perfectly cooked each time. Try green beans, pea pods, asparagus, bean sprouts, bok choy, mini canned cobs of corn, water chestnuts besides the usual assortment of veg.
What is the difference between dice and cube in vegetable cuts? These cuts are used interchangeably.
I consider myself to be Californian, and I generally consider “diced” to be smaller than “cubed”. I might “cube” potatoes, melons, or large varieties of squash (like pumpkin), but I would “dice” celery. The idea of “cubing” celery would be strange to me because I consider celery to be too small to be “cubed”. I might use cubed potatoes for a roasted potato side dish, while I’d use diced potatoes for a potato hash.“The mystery of minced vs diced vs cubed revealed” gives more precise sizes: “Cubed […] is larger, usually one inch or more”, and “large, medium and small dice […] are 3/4 inch, 1/2 inch and 1/4 inch, respectively”.However, looking through the various web searches, the difference might be regional. It’s possible that UK English, for example, might make no distinction between “diced” and “cubed” (maybe).
How do you cook vegetables...?
Root veg e.g. potatoes should be put into cold water to cover the veg lightly salt then bring to the boil before reducing the heat test with a knife to see if they are cooked allow about 20 minutes, veg like carrots cook very quickly if steamed (buy a steamer and you can cook different veg at the same time) you will need to experiment as carrots so start with carrots cook for a few minuets then add softer veg which will cook quickly take use about an inch of water in the bottom of the steamer. I have found that cabbage is better boiled and this should be added to lightly salted boiling water this cooks quickly in about 5 minutes but try with a knife in the thicker part of the leaf drain in a collender then slice whilst hot Don't panic prepare your veg first then start with potatoes use separate saucepans for the different veg good luck!
How many different ways can I cut a potato?
i don't know any websites but i can tell you what i know - Hash Browns Peel potatoes and grate them the same way you would cheese you would then cook them in a frying pan with butter the next steps are optional You can chop up some onions and add that in with the potatoes seasoning salt (this is recommended) Black pepper Mash Potatoes peel the amount of pototoes you would like cut them in to big chunks - not too big, or else it will take longer to cook Boil them in water until you can stick a knive through a chunk easily strain the potatoes and add butter and milk usually ppl only add about 1 - 2 tbl spoons of butter and add a bit of milk and mash, if the potatoes are not creamy add some more milk if you want to get creative you can add 1 chopped up clove of garlic and some chopped chives. Baked potatoes are easy - Wash your potatoes well and leave the skin on usually i use red potatoes but that is a matter of opinion preheat your oven to about 350 Wrap the potatoes in foil and poke holes in it with a fork then bake for about 30 - 40 mins or until you can insert your fork into the potato easily I can't help you with county potatoes cause i do not know what they are. Here is something my mother makes - Peel 4 - 5 large potatoes slice them so you have flat circle disc shapes about 1cm chop up 1 cooking onion put the potatoes and onions in a casserole dish that is not clear in colour (if it is clear it will take forever to cook the potatoes unless you put foil in the bottem ) and add about 3 table spoons of butter bake at 350 for about 30 mins or until a fork will easily slide into the potato You can also make french fries with sweet potatoes the same way you would make regular fries. Hope this helps and bit and happy cooking!!!
What are some ways to do formal vegetable cuts?
I’ll assume you know how to safely and securely hold a Chef’s knife and the stuff you’re cutting. If you’re not sure, find out and practice that first.I’ll also assume you’re asking about Western (French-derived) cuisine.The two most basic cutting techniques with a Chef’s knife (or any other, really) are the draw cut and the push cut. For the former, you pull the knife towards yourself, for the latter, you push it away from yourself in a rocking motion. This video from Le Cordon Bleu illustrates that nicely: The basic classics cuts are (arguably) Julienne, Brunoise and Chiffonade.Chiffonade is used for leafy greens. They are piled up or loosely rolled up, then cut into smaller or broader strips. For a demonstration, see the abovementioned video.Julienne are fine ‘sticks’ of ca. 2-3mm width (coarser variants are sometimes called ‘bâtonnets’ and other names. The basic technique remains the same). They all are ca. 5cm in length, normally.Take the prepared (washed, peeled, etc.) vegetable, and cut it into chunks of the desired length. Cut these lengthwise into slices of the desired thickness. This can be made easier by cutting one or two slices off one side, then turning the rest so it lies on the flat side just created and continuing from there. If you’re going for absolute precision and uniformness, cut some off each side until you have a perfect cuboid before slicing…Pile up three to five of those slices, and cut them lengthwise again, to achieve regular sticks of the desired thickness.Brunoise are fine cubes of ca. 2-3mm on each side. They are achieved by cutting Julienne, and cutting this again perpendicular to the previous cuts. Bigger variants of this cut are known under various names, ‘medium/coarsely diced’ is probably the most common in English.Here’s a pretty decent youtube video demonstrating the process: Those are the most basic, and frankly most useful formal or classic Western cuts. There are more, like the tournée (roughly a football shape, or an elaborate affair with fluting for mushrooms), paysanne (which means ‘farmer’s style’, and usually includes varying shapes for different vegetables) and so on. Those are either hard to explain, hard to learn without hands-on guidance or trivial, so including them here appears pretty futile to me.
What does Chinese cuisine do with different cuts of meat?
First of all, the answer includes much photos. Pay attetion, especially those hungry person without wifi. Different cuisine needs different cuts of meat, which is the secret of the fabulous taste of Chinese food.Though my poor English, I will try my best to explain it. In general, acording to the touching angles of knife and material, it divided into Ping knife method,zhi kinfe method and other knife methods. Actually, there are rough about 16 cuts of meat, the basic skills that every cooker must master. They are dice, pattern, cut oblique slice, cut into thick pieces, cut into shreds, elephant' eyes, mince, make a ball, rabbit' ear, cut into strips, cut into parts, horse' ear, cut flowers, cut into pieces, cross cut. You must confuse about them for my terrible words. I am so sorry that I cannot find the professional terms about cuts of meat online. It is really hard and painful for me to translate them literally. But I can give some Chinese dishes pictures as typical representations to help you understand better. You can observe the shape of food :) 1. diceStir-fried three chops 2. pattern scalloped pork or lamb kidneys3. cut oblique slicefresh salted vegetables4. cut into thick piecespotato chicken 5. cut into shredsshredded pork with garlic sauce 6. elephant' eyesscallion fried lean 7.minceit is the stuffing of the dumplings or wonton. 8. make a ballbeef ball 9. rabbit' earsweet and sour pork 10. cut into stripsfired pork slices 11.cut into partscelery fired meat 12. horse' ear assorted fired 13. cut flowers 14. cut into pieces 15. cut into grainfired rice 16. cross cutfried cuttlefish Moreover, not all the cuisine require cutting , such as beggar chicken and roast sucking pig All I show you is only the tip of the iceberg. In fact, every Chinese has his own special cooking skill by the rule of thumb resulting the phenomenon that the same dish has thousands of various taste. But I still want to say, I love Chinese food. ps: I am not the professional Chinese cooker.And it is always appreciated if you can pick out some mistakes from my answer, thanks.
Do you like chopping vegetables?
When I was a child, I loved the sound people chopping vegetables and meat.Chop chop choooooooooooooooooooooooooop.Full of rhythm, energy and… yummy expectations.It was the sound of Chinese New Year.In north China,chopping veggies and meat = making dumpling fillingsand,dumplings = Chinese New YearIn a time meat, oil and almost everything was scarce, it was the once-a-year feast.I remember my mom told me this:Since most families make dumplings on New Year eve, you will hear chop chop chop from all directions of your neighborhood. That makes people who can’t afford meat or oil to make dumplings feel too shameful to let their neighbors know it. So they would chop chop chop their empty chop board to make the sounds.I imagined how sad it would be. I felt so lucky to have real dumplings after the yummy sounds.My mom still has the habit to share dumplings she made with neighbors, though it often surprises young couples living next door who barely know us. (But a few days later the newly weds brought us their handmade sticky rice balls! Yay!)My hands and arms are too tiny and weak to wave two knives at the same time as quickly as raindrops. In fact, I’m so bad at chopping I even need to hold one knife with two hands. Like this.Still, I love the sound of chopping. Because it brings yummies, gratefulness and warmth.(All images are from the internet.)
Which is the best multi purpose vegetable cutter?
i don't know exactly what you're going for, so i two different favorites. i could not live without my cuisinart prep 11 plus. my mom had a cuisinart when i was growing up, so i've always been spoiled with the ease of them. they can be a hassle to clean though. for smaller portions i use a mandolin. you can vary the width of the cut, or even juilienne with it. both are pricey, but my dad always taught me 'buy once, buy right'. here's link for both: http://www.bedbathandbeyond.com/product.... http://www.bedbathandbeyond.com/product....
What are the fastest ways to cut vegetables?
Yes, you can buy/use food processors, mandolins and literally hundreds of different cutting devices in an attempt to get the job done faster. All of them will involve washing the gadget (sometimes will multiple parts), loading already partially cut vegetables (which takes more effort than people care to admit), unloading them, changing attachments or living with the same sized cuts (which is a compromise).All that time that you think you’re saving by using these ‘miracle tools’ will be replaced or partially offset by extra steps you need take in using these items and you don’t always get exactly what you want in terms of the finished product.Practically speaking, there is simply no substitute for good knife skills.Unfortunately, the only way you acquire good knife skills is to learn the proper way to cut (all types of) vegetables, how to handle the knife, what type of knife is best suited toward certain jobs and, most of all, practice. There is no magic bullet or pill you can take that will give you knife skills. It is acquired by simply doing and practicing.You don’t need to go to culinary school or work as a chef eight hours a day. There are thousand of videos demonstrating the proper way to cut vegetables on YouTube, as well as instructional videos on how to properly develop your knife skills.To demonstrate some possibilities, here is a guy who cuts a mountain of vegetables (probably enough to feed 20–30 people) in under 10 minutes. He’s rushing somewhat to prove a point, but you’ll get the idea.Fast knife skills compilation.