You can do almost all of your vegetables. It can be sliced, chopped, minced, crushed, tenderized and Julienne, you name it, but the best way to cut vegetables depends on how you are going to use them. You may simply want to cut food into large pieces in no particular size longer cooking dishes, or mince the dishes that cook very quickly, depends on how you need them to your recipes. Aside from the famous chopping, dicing and slicing, here are other ways fun to cut vegetables

Chiffonade

This method is great to cut fresh vegetables and herbs long, thin strips. Pile vegetables is the largest at the bottom. Roll the leaves form a cigar them on 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 form every 90 degrees angle slice vegetables and take them out. For tomatoes and mushrooms such as shitake, making two incisions on top of the vegetables and bevel cuts this by inserting a knife diagonally into them, creating a crown looking down.

Diagonal

Bias or diagonal cutting better exposed surface area of ​​vegetables that makes it faster to cook. Place vegetables on a cutting board and cut food in the corner that can produce elongated pieces. The sharper the angle, the longer the cut surface you will have. A paring knife will easily cut 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, starting with thin slices then cut them into 1/8-inch sticks. A mandolin will help you achieve the best Julienne.

Mince

mincing is cut the vegetables into small pieces that are much smaller than dice or shred, but not crushed. This technique is usually done for the shallots, garlic, ginger, lemongrass, onions, peppers and herbs to ensure powerful flavors spread evenly over the dish.

shredding

This technique is great for carrots, cabbage and lettuce. Simply cut the vegetables through the core into quarters. Cut into ¼ inch thick then make them into piles. Cut down through them by pressing on piles on with his left hand like a knife comes down.

variant

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

Now you have great instrument to cut vegetables, the next most effective way to get them cut properly is to use sharp knives. Use the right knife for the specific job will give you the exact cutting board with less chance of injury. Never use a dull blade, the more power you put in blunt blade, the more chance it harms food. In addition, the ability to cut vegetables faster depends on how well you see the proper technique. So as soon as you start to learn how to cut vegetables also carried knives you use have sharp edges.