| Search results for Cutting |  |
Scoring |
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Posted by : Valerie |
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| The cutting is your knife's partner and best friend. Whether you prefer one made of wood or plastic,... | See tip | ||
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Posted by : Valerie |
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| This technique is used for long vegetables, like carrots or zucchini. It makes attractive chunks and... | See tip | ||
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Posted by : Valerie |
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| Used to cut broad, thin slices of meat or vegetables. Lay the food close to the edge of the board wi... | See tip | ||
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Posted by : unknown |
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| Don't cut apples pieces too thin when you are using fresh apples. Larger chunks will hold together a... | See tip | ||
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Posted by : unknown |
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| When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the tr... | See tip | ||
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Posted by : Valerie |
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| To crush ginger or garlic, place it near the edge of the cutting board, lay the knife blade flat ove... | See tip | ||
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Posted by : unknown |
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| To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.... | See tip | ||
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Posted by : Valerie |
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| Start by cutting the ingredient into thin strips, then dice the strips. Hold the knife handle in one... | See tip | ||
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Posted by : Valerie |
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| Line sticks up perpendicular to the blade, and slice straight down across them, creating cubes.... | See tip | ||
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Posted by : Valerie |
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| Holding the food and the knife firmly, cut straight down, using the knuckles of your free hand as a ... | See tip | ||