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Before you start cooking, you probably check whether all the ingredients are in stock, whether you have the necessary frying pan and saucepan, whether you have forgotten skewers or foil... But it is no less important to know the technology of the process. How and which one to hold a chef's knife, how to properly cut vegetables into cubes or strips - all these subtleties of culinary skill will help you prepare a dish faster and make it tastier.

Squeeze the handle of the knife, as close to the blade as possible, with your thumb and bent index finger, the remaining three fingers wrap around the handle of the knife. Don't grip the knife too tightly, or you'll tire quickly, but don't hold it too loosely either.

The thumb of the second hand is pulled back - it seems to embrace the vegetable or fruit and push it towards the knife. The remaining fingers should be bent inward: the second phalanges of the index and middle fingers are located almost perpendicularly, the little finger is in no case protruding. The blade of the knife is pressed against the folds of the fingers and glides slightly along them when cutting.

The easiest way to cut is when the blade moves from top to bottom. And this can be done in several ways. Hold the knife at a sharp angle, the tip of the blade should rest against the cutting board, cut the vegetable with the central part of the blade. Start by moving the knife down and slightly forward, cutting all the way through the cucumber. When the blade is fully on the board, lift it and return the knife to its original position.

Hold the knife, slightly raised, at a sharp angle, the blade lies halfway on the board and is located in the middle part on the carrot. Start moving the knife down and slightly forward, without completely lifting the knife from the board.

The blade at the tip is the sharpest and narrowest part. It is usually used for delicate slicing, such as mushrooms or very ripe tomatoes, into very thin slices.

The central part of the knife is used in most cases - for cutting hard and soft vegetables and herbs.

The heel is the part of the blade opposite the tip. Typically used for labor-intensive cooking that requires a lot of effort, such as chopping the white part of a leek or chopping nuts. The force of the load can be increased if the palm of the other hand presses on the butt of the blade. This is the most effective method make sharp, rough cuts.

Cubes: small, medium, large.

This is the most common cutting method. Small are considered to be those with a side from 2 mm to 1 cm, medium - from 1 to 2 cm, large - over 2 cm. The smaller the cubes are needed, the better the knife should be sharpened. It is better to use a special vegetable knife - it can be easily identified by its small size and narrow, sharp blade.

Often used when cutting vegetables to prepare dishes of uniform consistency (sauces, puree soup) or those that require very quick frying.

If the recipe says “chop,” this means the product should be chopped almost into porridge.

Medium cubes indispensable when cutting vegetables (and other related products - meat, poultry, fish), when preparing filling, especially for pies.

Large cubes required in dishes whose recipe involves baking in the oven or stewing, for example, roast or stew.

1. Cut the peeled onion lengthwise into two halves so that the knife passes through both ends - the “butt” and the “tail”, and not through the middle. Place the cut side of the half on the board and use the tip of the blade to make deep parallel cuts along it.
2. Turn the knife horizontally and cut the onion in half from left to right. If it is large, 2-3 transverse incisions can be made.
3. Cut the onion into cubes using the middle of a knife blade. The smaller the intervals between cuts, the smaller the cubes will be.

If the recipe says “chop”, this means that the product needs to be cut into very thin, long strips. Most often this is how they cook white cabbage, but it happens that regular onions or leeks are also used. For such cutting, you can use either a regular knife, a hatchet (hatchet) or a special mandolin grater. If the straw turns out to be too long, it needs to be cut crosswise into 2-3 parts.

Thin straw cut into strips 3-5 cm long, 2-3 mm wide and thick. Most often it is used for various dishes from cabbage or pickling sauerkraut, as well as preparing vegetable filling for pies or caviar.

Thick straw cut into lengths of 4-6 cm, width and thickness of 5-6 mm. You simply cannot do without it if you decide to pamper your loved ones with soups that traditionally simmer over a fire for a long time, for example, borscht or cabbage soup. Thick carrot sticks are a necessary component for preparing classic pilaf.

1. Cut top part pepper along with the stalk.
2. Cut the pepper lengthwise into slices: the thinner the strip you need, the more slices you can have.
3. Cut the slices lengthwise into strips.

1. Peel the carrots and cut them with a sharp knife across, but slightly diagonally, into slices no more than 3mm thick.
2. Place the sliced ​​plates one on top of the other and cut into strips of the required thickness.

One of the most convenient ways onion slices. It is used if you are going to simmer a dish for a long time and is simply ideal for preparing pilaf.

1. Cut the peeled onion lengthwise into two halves so that the knife passes through both ends - the “butt” and the “tail”, and not through the middle.
2. Place the half with the cut side on the board and, using the tip of the blade, cut lengthwise into slices 3-4 mm thick, moving clockwise.

Circles: thin and thick

This method is applicable to any vegetables that are round when cut, but cannot be separated into layers. These can be cucumbers, carrots, daikon, eggplants, zucchini, tomatoes, potatoes, etc., but in no case onion or leek. As a rule, vegetables are cut this way for salads or dishes that are baked in layers, such as lasagna or Parmentier potatoes. The thickness of the circle can vary from 1 mm to 1.5 cm. If you want to get very thin circles, it is better to use a special mandolin grater or a very sharp thin knife for cutting vegetables.

Cut the leeks into rings.

If you are preparing a salad or appetizer, then the ideal option is thin rings, 1 to 4 mm thick. For dishes baked in layers, such as vegetable stew, or cooked in batter, thick rings are usually used, the thickness of which varies from 5 mm to 2 cm.

1. Peel the top layer of leeks.
2. Using a sharp vegetable knife, cut crosswise, but slightly diagonally, into rings of the desired width.

Cut the onion into half rings.

This cutting method is especially good for stewing - poultry, meat, fish.

1. Cut the peeled onion lengthwise into two halves so that the knife passes through both ends - the “butt” and the “tail”, and not through the middle.
2. Place the half with the cut side on the board and, using the tip of the blade, cut lengthwise into half rings 5 ​​mm - 2 cm wide.

Cut carrots into cubes

Such cutting requires a well-sharpened chef's knife and accuracy, since all culinary flaws and irregularities will be especially noticeable. Thin sticks, measuring 5x2 x 1 cm, are indispensable in quick-frying dishes, especially Asian cuisine in a wok. Thick, measuring 6x3 x 2 cm, are often used when canning or baking dishes in the oven.

1. Peel the carrots.
2. Cut with a sharp knife in half lengthwise, then several more times - the width of the bars depends on what size you want them to be - thin or thick.

Slices: small, medium, large

Slices is a term that is understood quite broadly in cooking. This can be cut diagonally, lengthwise or crosswise.

Small slices with a piece thickness of 1 to 4 mm, they are often used for preparing dishes that require boiling and then grinding into puree. Medium slices, ranging in size from 5 mm to 1.5 cm, are used in salads, soups or vegetable stews.

Big chunks, exceeding 5 cm, are simply irreplaceable when baking, especially meat dishes - it could be a leg of lamb or pork knuckle. Or if we're talking about about an independent vegetable dish, say, cabbage or pumpkin, which can be baked, fried, cooked in breadcrumbs or batter.

1. Cut each mushroom in half lengthwise or crosswise.
2. Divide each half into thin strips, 1 to 4 mm wide.

Figured cutting

IN culinary recipes The term “shredder” is often used, and many novice cooks confuse it with the usual cutting of vegetables, fruits, mushrooms, herbs and roots. However, chopping, that is, cutting food into small cubes into strips and shavings, is a real art that you can learn if you wish. Over time, you will be able to chop quickly, masterfully and beautifully if you use our recommendations.

What determines the quality of the shredder?

Knowledge, experience and inspiration are the basis of culinary skills, but to achieve an excellent result, sometimes you need to take care of additional conditions. If you want to learn how to chop, choose a sharp knife with the correct blade geometry that has not been damaged by unprofessional sharpening. It’s good if the tip of the knife is sharp enough, the blade is wide, and there is a special protrusion under the handle, which chefs call the “heel.”

To shred, you will need a large and even cutting board (preferably wooden), a little effort and patience, and most importantly, the desire to master this simple wisdom. It is best to chop while standing, since sitting reduces the range of motion and deteriorates the quality of cutting.

Secrets of a masterly shredder

Secret 1. The product should be held not with your fingertips, but with your whole hand - with the first phalanges of the fingers bent. This hand position ensures comfortable cutting and protects against injury.

Secret 2. It is recommended to hold the knife as follows: thumb place along the handle, and index finger grasp the handle of the knife from above. It will be inconvenient only at the very beginning, and when your hand gets used to this position, you will cut any products at different angles without much effort.

Secret 3. The knife does not come off the board. This is the main subtlety of proper shredding. You should raise and lower the handle of the knife, leaving its tip on the surface of the board, and quietly move the blade along the product. In this case, the knife should slowly slide along the second phalanx of the hand, becoming, as it were, an extension of the hand, and over time this feeling will become familiar. Usually, two methods of shredding are used: from yourself or towards you, it all depends on which direction the cutting edge of the blade is turned. In this case, the “heel” of the knife makes a barely noticeable circular movement vertically.

Secret 4. The hand should be relaxed. Don't strain your muscles to avoid cutting yourself - it's better to focus on the speed of your movements.

Technique for chopping different products

When slicing onions, you should not complete the cuts - leave at least 1 mm in reserve so that the round onion does not move around the board.

If you want to make the process of shredding cabbage as easy as possible, cut the head of cabbage not along the stalk, but across it, using the upper part of the head of cabbage with the most thin leaves. It is best to shred cabbage into narrow strips no more than 3 mm wide.

Before chopping carrots, cut them lengthwise into thin slices, and then, putting the slices together, chop them into thin strips. To process greens, you can use knives with round blades - in this case, you can chop directly in the bowl.

Manufacturers of kitchen utensils produce many useful devices for chopping food - special hatchets for cabbage, electric vegetable cutters, food processors, electric graters, vegetable choppers, mechanical and electric shredders. Despite the diversity household appliances, hand shredding is more valuable, like any original work.

If your relatives are going to come visit you this weekend to celebrate an anniversary, or just friends to watch new films, you will have to put on an apron, sharpen a knife and start cutting salads early in the morning. Olivier for my beloved grandmother, mimosa for my aunt, crab for my sister’s husband, and a dietary vegetarian vinaigrette for myself and my friends. If the thought of how many ingredients you'll need to chop for all those salads is driving you crazy, then it's time to reconsider the process.

Let's see what modern gadgets can make preparing salads easier and allow you to prepare a large pan of Olivier for the whole family in a couple of minutes.

1) Blender with a special attachment for cutting into cubes

Testing of the device shows that it copes well with most salad ingredients. He cuts flawlessly boiled potatoes into cubes of regular and identical shape (cutting potatoes can be considered a standard), carrots, beets, cucumbers, apples. It copes a little worse with boiled sausage and eggs, but the reason for this is not the shortcomings of the technique, but the peculiarities of the consistency of the products. If the volume of salads is not overwhelmingly large, then they can be cut with a knife. If the volumes are serious, then it is better to trust this device, and “hide” small slicing flaws under the sauce.

Multi-cutter

3) Food processor

4)

While thinking about process optimization, it is important not to forget that the main thing is your mood. Only dishes prepared with love and enthusiasm will bring real pleasure to guests and loved ones. If you don't feel like cooking, pizza or sushi delivery will come to the rescue. It will undoubtedly be more expensive, but your mood will not be spoiled by tedious cooking.

It often happens that you need to quickly fry several different ingredients at once, placing them in the pan one after another. In such cases, you need to prepare everything in advance. It is especially important to cut the vegetables correctly, then they will fry evenly and your dish will be beautiful. The types of cuts found in the recipes in this book are given below.

Crescent cut

This is the basic cut for carrots, daikon, lotus root and all types of sweet potatoes. Cut the vegetable in half lengthwise, then, starting from the top, crosswise into thick, even semicircles. Cut the carrots 3-5 mm thick, dai-kon - depending on the dish you are preparing. You can first cut the vegetable into circles, and then cut the circles into halves.

Cutting into strips

This form is convenient to use for carrots and daikon. Cut a piece of vegetable 4-5 cm long, then cut it lengthwise into 1 cm thick slices, and now cut the slices even thinner.

The thickness of the resulting plates should be 2-3 mm. For daikon, the plates may be thicker. This form is well suited for frying.

Finely chopped oblong vegetables

Cut onions and other oblong vegetables starting from the root. The knife must be held vertically. Choose the thickness of the slice depending on the dish: if you are going to use the onion as a seasoning, then cut it thinly, for stewing - thicker.

Cutting into the shape of ginkgo leaves

This cut is obtained by cutting the resulting crescents in half. Cut the vegetable in half lengthwise, then in half again lengthwise, and then cut into equal-thickness slabs.

The result will be the shape of ginkgo leaves. Thinly sliced ​​pieces are suitable for salads. Thickly sliced ​​pieces are convenient for soups or stews.

Slicing into cubes

Carrots and daikon are most often cut into cubes. Cut a piece of vegetable 4-5 cm long, then cut it lengthwise into plates 1 cm thick and then trim, maintaining a thickness of 1 cm. The result is quadrangular sticks 1 cm thick. Boil and decorate a dish with steak with them, they can also be used for pickling and simply in its raw form.

Slicing into strips

This is a fine cut. Cut a piece of vegetable 4-5 cm long, then slice it thinly lengthwise and, having collected several plates together, cut very finely.

You can cut it crosswise - vegetables cut this way turn out softer.

Small shredder

This is fine chopping of vegetables. Cut the onion in half lengthwise, then, holding the onion at the base, cut lengthwise and crosswise.

Scallop cut

Allows you to cut onions, tomatoes and other round vegetables into equal parts. Cut the vegetable in half lengthwise, and then each half into another 4-6 pieces. The result is a scallop shape. When cutting an onion, to prevent it from falling apart, you should leave the core.

Slicing on the bias

To do this cutting, you need to hold the kitchen knife at an angle relative to the cutting board and cut the vegetable into pieces of equal thickness. It works well with burdock root, asparagus and other high fiber vegetables. You need to choose the right angle and thickness of the cut, then the resulting product will be beautiful. The thickness of the slice depends on the dish and the degree of hardness of the vegetable.

Cabbage slicing

This cut is suitable for those occasions when you need to save natural taste product. Take 2 leaves of cabbage, place them one on top of the other, then chop the cabbage lengthwise and crosswise into pieces about 3 cm wide. The size of the resulting pieces may not be the same. Some types of leaves, such as Chinese rape leaves, can be cut into larger pieces.

Cutting into irregular cubes

Carrots, burdock root and other oblong-shaped vegetables can be cut on the bias. Thick vegetables must first be cut lengthwise into four pieces. The peculiarity of this cutting is that the vegetable is periodically rotated during the cutting process, that is, it is not cut in order, but somewhat chaotically. The area of ​​the resulting pieces is quite large, such cutting is well suited, for example, for stewing.

Slicing stem vegetables

Suitable for Chinese cabbage, celery and other long fiber vegetables. You need to tilt the kitchen knife and cut thinly, cutting through the fibers of the vegetable. The resulting small slices will be soft in taste. If you want the vegetable to be tougher, you need to cut it larger.

Slicing into thin slices

To cut an onion this way, you need to cut the onion in half, then, placing the cut surface of the onion on a board, cut it into thin slices. Cut the mushroom caps into thin slices. The thickness of the slices should be the same. This cut is well suited for stewed or fried dishes, as well as for soup.

One bite slice

This cutting is suitable, for example, for large vegetables, meat, grilled chicken. Each piece measures approximately 2 x 3 cm.

Products cut this way cook well and are convenient to eat.