13. KNIFE SKILLS #4: DICE
Start out by slicing off the tip and root of the vegetable and then cut into batons or julienne that can be stacked and chopped into evenly-sized cubes. However, when dicing an onion don’t cut off the root – it’s from here that eye-watering oils are released, plus the root holds the onion together while you dice it.
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14. KNIFE SKILLS #5: CHIFFONADE
Although this sounds terribly fancy, it’s commonly used to chop mint or basil as a garnish. Stack the leaves up and then – being gentle – roll them tightly, before thinly slicing with a rolling chop.
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15. COOK YOUR VEGETABLES #1: RAW MARINATED
Marinating adds stacks of flavor to vegetables and softens them so they can be used in salads or on pizzas. Broccoli, carrots, beetroot (beets), courgettes (zucchini), bell peppers and red cabbage all work great; just pour over a dressing of extra virgin olive oil, red wine vinegar (or lemon works fine), minced shallots and garlic, salt and pepper; then refrigerate for a few hours or more.
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