A must-see for beginners of cooking! Basic food cutting methods and key points

When cooking ingredients, proper cutting is essential for successful cooking.

In this article, we will introduce basic ways to cut a variety of ingredients. From round ingredients to slender ingredients, we explore ways to improve the taste and appearance of your food and double the fun by mastering the correct way to cut it.

When cooking, cutting ingredients is important. Here we will introduce the basic cutting methods in particular.

How to cut round ingredients

Round ingredients, such as tomatoes and lemons, first cut into square prisms and slice them thinly from the edges. This cutting method involves cutting radially towards the center. For tomatoes, remove the slurping, cut into quarters vertically, then slice them thinly sideways.

How to cut chrysanthemum flowers

This is a method of cutting turnips or radish to make them look like the shape of chrysanthemum flowers. Place the peeled turnip facing the leaf-beard facing down, and make deep, fine cuts vertically and horizontally. After cutting, sprinkle with salt to make it soft and soak in sweet and sour. This method will give you a beautiful look.

How to cut long, thin ingredients

Cut long, thin ingredients such as cucumbers and green onions into appropriate thicknesses starting from the edges. This method increases the surface area, making it easier to cook. For cucumbers, you can also slice them diagonally and then shred them.

Cutting and cutting

Random cutting is a method of cutting ingredients into irregular shapes of roughly the same size. For example, it is useful when using carrots and potatoes. To cut the sardines or half-moons, you can use a round cut surface to insert a knife vertically into a cross-shaped knife and cut it from the edge to an appropriate thickness. This makes it easier to cook evenly during cooking.

Cutting

Chop the ingredients in long, thin slices. Layer thinly sliced ​​items and cut them thinly on top. Foods cut using this method will easily taste when cooked. Suitable for salads and stir-frying such as cabbage and carrots.

How to cut burdock

The method of cutting burdock by shaving it like a pencil is called a sash. The texture is softer than chopped. By shaving the burdock while rotating, you can create thin slices of uniform thickness.

How to cut radish and cucumbers

There are also ways to peel the skin of radish and cucumbers into thin strips, or chop them into pieces. Also, if you have round cut surfaces such as radish and potatoes, cut them from the edges to an appropriate thickness. This will give it a shape suitable for stews and salads.

Clattered wood cut

This is a method of cutting into square prisms like a clap tree. Cut approximately 8mm square into 4-5cm lengths. This method is suitable for carrots and radish, and is used for stir-fry and stews.

Chop onion

When chopping onions, using a well-cut knife, it cuts without crushing the fibers, so it is less likely to irritate the eyes. After splitting vertically in two, make fine pieces of thickness towards the roots, and cut into 5mm widths along the fibers. Next, cut into 5mm widths at right angles to the fibers. This allows for evenly chopping.

summary

There are various ways to cut ingredients, and depending on how they are cut, the taste of the ingredients and how they cook when cooking them will vary. Learning the basic cutting methods will make everyday cooking even more fun and delicious. Learn the right way to cut and try to expand your cooking variations.