For today’s Tuesday Tute, I thought I would do something simple but also random as well. This tutorial will come in handy when making Monday’s Main Dish.
Having perfectly diced carrots (or any vegetable really) truly is important when you are cooking. It helps to insure that everything cooks at the same time. PLUS it looks nice!!
So grab some carrots and your chef’s knife and let’s get choppin’!
Let’s talk a little about knives first. Here is what I use.
It’s a Wusthof Grand Prix Santoku. I have had this same knife for almost 10 years and I LOVE it. I prefer the sort of “squared off” shape of the Santoku over the regular chef’s knife. Having a good knife and a SHARP knife is key. It’s an investment well worth making.
Ok…peel your carrots. I use a vegetable peeler. In fact, my children almost always do this part for me. Then they grab a bowl and a wooden spoon and pretend to cook with the peelings.
Pile up your strips, as many as you can work with at a time, and dice them. Keeping the tip of your knife on the board, cut down, push through and repeat. Watch your fingers!! Take your time. The more you do it, the faster you’ll get. You end up with beautifully cut vegetables that look like a pro.
This technique works with celery, potatoes, and red peppers as well as many other veggies. The main idea is to get the strips the same size and then your cubes will be similar sizes too.
Alright!! Go work on your knife skills!!
This post linked HERE!