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chop chop how
to prep + cut your veggies
by Yee-Fan Sun |
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continued from page 1
garlic
The first step in working with garlic is getting off that pesky peel.
Place your clove flat on the cutting board, and slice off the root end.
Lay the fat end of the side of a chef's knife (close to the handle) on
top of the clove, then give the blade a firm pound with either the ball
of your palm or the side of your fist. (If your recipe calls for whole
or sliced cloves, you'll want to do a series of lighter pounds rather
than the big, satisfying smash). The skin should now come off easily.
Trim away any nasty brown parts.
If your recipe calls for whole
cloves, you're good to go. Otherwise, you'll be using the chef's knife
again. Slice the garlic clove crosswise into thin slivers to create
slices. For minced garlic, gather and pile up the slices. Use your free
hand to keep the end of the knife more or less in place while you chop in a
rapid rocking motion. You'll need to stop every once in awhile to corral
the flying garlic bits back into a little pile. Continue chopping till the
pieces are very fine.
onions
To chop onions, cut the onion in half longitudinally, slicing from root
to stem. Slice off the dried-out stem end and discard, then peel off the
papery skin as well as any tough outer layers. Place the halved onion
cut-side down on your chopping board. Holding your chef's knife parallel
to the cutting surface, make a few horizontal cuts, stopping just short
of the root. Next, you'll make a series of vertical cuts in the onion
going from stem to root. Finally, slice up the onion cross-sectionally
and watch your onion fall away into perfect little diced bits.
scamper
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