Food

Knife skills: How to slice vegetables

Canadian Living
Food

Knife skills: How to slice vegetables

Slicing is quite simple as far as basic knife cuts go. Here's how we do it in the Test Kitchen: Let's start with a red pepper as an example. Start by washing and preparing the veggie. Preparing could mean peeling, but in this case, it means seeding our pepper and cutting it into manageable sections (quarters or sixths usually work). Seed and quarter the pepper If there are some gnarly bits on the end, feel free to include them, but if you want tidier slices, you can trim them off. Slicing a pepper Your recipe will often specify whether a vegetable should be sliced crosswise or lengthwise, but if it doesn't, it probably doesn't matter much. Just go with it. Remember your proper knife holding skills, keep those fingers tucked under, and cut the pepper into strips. Cut into strips It works the same way with a carrot. Just peel and slice. We consider a slice to be about 1/4-inch wide. Thickness for slicing Want to "thinly slice"? Go for a scant 1/8-inch. how-to-thinly-slice Want to see how to chop an onion? Click here! See our handy knife skills video here! Photography: Annabelle Waugh
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Knife skills: How to slice vegetables

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