Several tips from professional chefs!
Being a chef means that you captured the skills and techniques needed to grind any kind of vegetables, while unprofessional, barely cuts onions. That's how you can be on top of your "Game" in the kitchen.
Before starting with 5 different grinding methods, you must always remember the following:
- Place a wet paper towel or a wet fine fabric under the cutting board so that it does not slide;
- When grinding, fingers, which keeps a vegetable, it is necessary to keep like a claw - it will protect you from any unpleasant cuts.
- Hold the knife for the blade with the base of the handle.
- Do not wake up the knife up and down, and drive the blade back and forth.
- Cubes
1.1 First, make some horizontal cuts, without cutting the entire bow.
1.2. Turn the bow 90 degrees and make a few vertical cuts, again not cutting onions.
1.3 Draw onions as usual.
- Garlic
Instead of cut garlic on small and small pieces, just cut it - cut the garlic to large, and then repeat until you have small pieces.
- Leaves
Instead of cutting each leaf one or chop them, put the leaves on each other, roll them up, and then slightly cut.
- Carrot
4.1. Cut the strip from a piece of carrots. Then place the carrot slice on the side of the cut to make it stable, and then cut on the strips.
4.2 Fold these large stripes and cut them into thinner.
5. And the carrots again
Instead of moving a knife in different ways with each cut, perform half the turnover with carrots, rolls it back and backward when cutting, so that the knife always holds at one angle.
One Last Tip: Although it is important to know the right grinding methods, it is equally important to use a good knife, so it is worth investing in a high-quality knife.