Thanksgiving dinner is no easy feat.
These professional chef chopping tips are life-savers when it comes to speeding up the process.
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Saying that preparing Thanksgiving dinner isno easy feat might just be the understatement of the century.
chef and owner of Braised &
One task that will majorly lighten your load?
Being more strategic and skilled when tackling themeals produce prep.
6 professional chef chopping tips that will keep your sanity
1.
Prep your knives ahead of the big day.
To find out the mosteffective, easy way to sharpen your knives, find our guide here.
2. ensure you have the tools you need.
Hold your knife properly.
Having correct hand positioning on the knife is essential, says Malivert.
Square the bottoms of round items before you chop them.
chef and owner of Braised &
See also: the next tip.
Nail these two essential styles of slicing.
Two of the most ubiquitous and sanity-saving knife techniques Malivert shares are the chiffonade and battonet.
The chiffonade is a knife technique usually reserved for cutting herbs and greens.
Use the knife in a rocking motion to shave the greens.
Avoid chopping up and down, as this will bruise and possibly discolor the leaves, explains Malivert.
Next, the battonet: Basically, a fancy way to refer to dicing.
To dice properly, first cut your food into several square-sided pieces of equal length.
Voila, perfectly uniform cubes of carrot or cucumber with zero effort required.
Use a peeler for more than just peeling.
Try it with asparagus for an asparagus salad, or make thin ribbons of potato to roast au gratin.
It looks fancy, but youre really just making your own life easier.
After all, the smaller the slice, the faster the food will cookand thats something we canalwaysget behind.
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