How to Cut Fancy Vegetables

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Fancy vegetables can be used in vegetable trays, soups, appetizers or even side dishes. To cut fancy vegetables you need to know the basic knife skills that give you the perfect cuts -- just like a restaurant. Always use a well-sharpened knife and never try to use a dull knife for fancy cut vegetables. Knives should be stored away from contamination sources and the blade of the knife should never touch other metal tools or knives; which will keep the blade sharp in between maintenance.

Things You'll Need

  • Chef's knife
  • Carrots
  • Potatoes, peeled
  • Non-slip cutting board
  • Place washed and peeled carrots on the cutting board. Create even slices perpendicular down the carrot to cut small disks, also known as rondelles. Use in salads or soups.

  • Place a new washed and peeled carrot on the cutting board. Hold the carrot perpendicular on the board and remove the rear and top of the carrot. Hold the blade of the knife at a slight angle against the carrot. Cut oval-shaped slices known as diagonals and use for salads, vegetable platters or soups.

  • Place a washed and peeled carrot on the cutting board. Hold your knife at a 45 degree angle and cut the carrot, just like you would a diagonal cut. Roll the carrot half way over, but keep the knife at the same 45 degree angle and cut again. You should have a wedge-shaped carrot; which is called an oblique. Use in applications where carrots are sautéed or baked for side dishes.

  • Place a washed and peeled potato on the cutting board. Cut off each end of the potato for a square edge. Remove all four sides of the potato using your ends as a guide so that you end up with a rectangular shape. Cut a slice of the potato an eighth of an inch long and repeat with the entire potato. Place the slices on top of one another and cut the slices into 1/8 inch pieces so you end up with a matchstick appearance known as julienne cuts. Use this for French fries, soups or to dice into cubes known as a brunoise.

References

  • On Cooking: A Textbook of Culinary Fundamentals, 4th Edition, Sarah R. Labensky and Alan M. Hause, Pearson Publishing, 2007
  • Photo Credit Jupiterimages/Goodshoot/Getty Images
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