How to cook even solid vegetables quickly and evenly.
Cooking - the process is slow, which is worth savoring, like a ready-made dish. But it is in the perfect world and beautiful culinary books. In reality, dinner is often preparing on the principle of "quickly". Especially when guests on the threshold or homemade are unequivocally hinting at ground stomachs. When every minute in the account, try this culinary cunning: it will make the vegetables two times faster.
Tasty, appetizing, but for a very long time.
Everyone knows about the need for vegetables in the diet. The easiest way to charge vitamins is to add vegetables while cooking meat or side dishes. That's just a solid carrot or not quite a ripe zucchini require a lot of time to taste and consistency at least a little different from a wooden chips. And if it, time, critically lacks, the knife and frying professionals are advised to master the special cutting technique. With her hard vegetables are preparing much faster, evenly and probably won't inlets.
This technique cutting vegetables will allow them to evenly paint much faster.
The essence of the technique is to cut a vegetable Not rings or cubes, but at an angle. First, it will increase the area of each piece and thus reduce the time of its thermal processing. And secondly, the larger the piece in diameter, the greater the angle of its cut, and as a result, small, and large slices do absolutely evenly.
Cut at an angle.
Do not be afraid, in fact everything is much easier. Just take a vegetable (the technique is intended for cutting oblong "copies") and make the first no longer across, as usual, and diagonally.
Do not forget to turn over each piece.
Now turn the vegetable 90 degrees and cut off the following piece diagonally.
This is fast.
Continue like this, turning over, to a victorious end, and you yourself will be surprised how quickly. But, the main thing is to reduce the roasting time (significantly) and perfectly evenly cooked pieces. Beauty, and only.