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Search results for Cutting     Scoring
 

Roll-Cutting

Posted by : Valerie

 
This technique is used for long vegetables, like carrots or zucchini. It makes attractive chunks and... See tip

 

Parallel Cutting

Posted by : Valerie

 
Used to cut broad, thin slices of meat or vegetables. Lay the food close to the edge of the board wi... See tip

 

Cutting Apple Pieces

Posted by : unknown

 
Don't cut apples pieces too thin when you are using fresh apples. Larger chunks will hold together a... See tip

 

Slicing hard boiled egg

Posted by : unknown

 
When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the tr... See tip

 

Crushing

Posted by : Valerie

 
To crush ginger or garlic, place it near the edge of the cutting board, lay the knife blade flat ove... See tip

 

Mincing

Posted by : Valerie

 
Start by cutting the ingredient into thin strips, then dice the strips. Hold the knife handle in one... See tip

 

Meat slicing

Posted by : unknown

 
To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.... See tip

 

Dicing

Posted by : Valerie

 
Line sticks up perpendicular to the blade, and slice straight down across them, creating cubes.... See tip

 

Slicing

Posted by : Valerie

 
Holding the food and the knife firmly, cut straight down, using the knuckles of your free hand as a ... See tip

 

Posted by : unknown

 
... See tip

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Tip of the day

    Add fresh butter to your fruit pie filling after it has been cooked. Or dot pieces of butter over the fruit before you place on the top crust.








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