This Is How Famous Chefs Cut Their Vegetables

You've probably been cutting them wrong

Posted on

2 February 2017

Posted by

ewfood

Sorry to burst your bubble, but unless you’re a professional chef there is a good chance that you’ve been cutting your veggies wrong the whole time.

Yes, we know you’ve been slicing, dicing and chopping for a long time now and you might think your methods are the easiest of all… But there's only ONE professional way, according to a new set of graphics.

This Is How Famous Chefs Cut Their Vegetables

Souvside Tools, one of the recognised suppliers of professional finest culinary equipment in the world, have created a set of helpful graphics that explains how professional chefs around the world make sure their veggies look as mouth-watering as they taste.

From dicing onions like a MasterChef winner to chopping garlic like a PRO, these six techniques would reduce your cooking time. Plus, isn’t it utterly satisfying to have all your vegetable pieces in the same size?

1. Onions

The tears you shed while cutting this primary vegetable are torturous but you can minimise the pain by trimming off the stem before peeling the skin. Yes, that’s one mistake we all make.

The expert’s way to dice an onion is to lay it flat and make a series of horizontal slices without cutting it all the way through to keep the ends together.

Image from sousvidetools.com

2. Broccoli

Breaking down an entire head of broccoli is a battle site, with pieces flying in every direction. But it doesn’t have to be. Find a chopping board, chef’s knife, paring knife and a peeler and follow the steps in the chart below to see how to treat and enjoy the crisp-tender base.

Image from sousvidetools.com

3. Garlic

Remember all the painful times you’ve nicked yourself while trying to peel off the stubborn skin? Well, you could have avoided it by giving it a good whack to loosen the skin… The rest is fairly easy.

Image from sousvidetools.com

4. Avocado

Instead of struggling with the slippery inside texture to get the seed out, all you have to do is push the knife into the fruit till you hit the seed and continue lengthwise. One quick twist and you have your avocado without any damage to the flesh of the fruit.

Image from sousvidetools.com

5. Butternut Squash

Who would say no to the rich creamy flavour of a butternut squash soup? Nonetheless, don’t look at us to peel and chop this tricky vegetable. If you’ve always found it trick, then see how to chop this dicey fellow into bite-size chunks. Just like onions, the trick is to cut the bottom before peeling off the skin.