As the techniques of slicing and cutting 5 products Bashny.Net

The process of preparing certain dishes can take several hours. A large part of the time usually required for cold treatment products. The most important step is considered preliminary part, when the crude product is treated to a certain, necessary for the heat treatment of the condition. At this stage, the products are washed, cleaned, remove inedible parts and cut.

The last stage — cutting — many do not attach much importance, and even if the prescription is written "cut into strips", in order to save time, the product is usually cut into pieces randomly. However, the size and form of cutting is important both for the appearance and palatability of meals. We have studied the intricacies of slicing and cutting 5 products, knowledge of which will allow you to prepare meals without loss of time and damage to taste.

Carrots

Cubes and large pieces of carrots become a sweet sugary taste, so the most popular way it cuts is the julienne. Carrots should be washed, cut off the ends with a knife to clean the vegetables to remove the skin. Depending on length of carrots, divide it into two or three equal parts. Trim with a knife the chef's "side" of carrot so that it can be put on the Board by either party. Slice the carrot lengthwise into thin slices, then stack them on top of each other and cut into strips.

Pepper



When cutting peppers, the main disadvantage associated not so much with cutting, but with the cleaning it from the seeds. In order not to affect the core of seeds, the pepper vertically, you need to place on the Board the stem up and cut all the sides and bottom of the pepper. Based on the recipe, the resulting pieces can be cut into very small cubes with a thickness of 1-2 mm, larger cubes, sticks or triangles.

Whole chicken

Instead of having to buy individual segments of the chicken, cheaper to buy it whole. Many people avoid such a purchase only because I don't know how to cut it. However, to cut it is not so difficult as it might seem at first glance.

1. Put the chicken back on the cutting Board. Stretch the leg, cut the skin, then remove leg to the side, to make a joint. Cut the leg and repeat the same on the other.

2. Legs, place a Board, skin side down, and place the bones cut with a knife on the thigh and the lower part of the legs.

3. At the shoulder joint, which can be felt if you press the wing, cut off the wings.

4. Parallel to the spine cut the carcass into two equal parts. After this, the shoulder joint will separate the back and breast, which must also be divided into two.

Ginger

The ginger root has a knobby shape that is not very convenient for processing. Before proceeding directly to the meats, break off from ginger the required size a piece. Take an ordinary teaspoon and then clean it root from the skin. Put the ginger on the Board and cut along on the plate. The resulting plate fold together and slice first into strips, then cubes.

Avocado

Ripe avocados, like many other fruits, should be soft. This should be considered when cutting. Mature avocado, first cut into cubes and remove the skin. The fruit should be cut lengthwise in half, without touching the bone. After you divide the fruit into halves, break the bone with a knife, so the blade stuck in it, and remove the bone. Not touching the skin, the tip of the knife slice the avocado lengthwise. Using a spoon separate the flesh from the skin.

Source: steaklovers.ru/food/2168