How to cut and dice: tips and techniques for fruit and vege preparation

How many times had you cut your finger accidently when you are preparing your meal? We hope you are able to use your knife carefully in the kitchen. Therefore, tips & techniques in this entry will help you to avoid those accidents. From how to peel a head of garlic in 10 seconds to how to cut a grapefruit, from the best way to dice an onion to the super easy way to peel ginger, these tips and techniques will change the way you work with produce. Let the learning begin!

Bonus tip: Ceramic blades does not oxidise food and it will not rust. No more brown lettuce!

1) How to dice an Avocado

  • Halve the avocado as you normally would, by cutting around the perimeter, lengthwise.
  • With the cut side UP (this is less stable but more effective at getting through the skin without mashing the avocado), cut into slices.
  • Peel the strip of skin off of each slice.
  • Cut each slice into chunks.

2) How to peel Ginger

  • Begin by cutting off the amount of ginger you need and then trimming it of any small nubs so that you have a relatively uniform piece to work with.
  • Then, hold the ginger in one hand and use the tip of your spoon to scrape off the peel.
  • You’ll find it comes off very easily and that you get a smoother, more uniform end result than when you use a knife or vegetable peeler.

You can also store ginger in the fridge and freezer after it’s peeled, so you don’t have to waste a bit of this rejuvenating root.

3) How to cut a Grapefruit in segments

  • Cut the grapefruit in half, top to bottom (not around the center).
  • Lay one half flat on the cutting board and whittle away the skin, leaving as much fruit as you can behind.
  • Take off all of the thick peel and slice off the top cap of peel. If there are thick ropes of pith still left on the grapefruit, peel these away.
  • Slice carefully into one segment of the grapefruit, as close to a membrane as possible, and make a slit to loosen the segment of fruit.
  • Make a slit on the other side, as close to the membrane as possible, and loosen the fruit completely.
  • Lift out the segment of fruit.

A good knife skills will help you remove a lot of peel without losing too much fruit.

4) How to cut Cauliflower

  • Start by cutting the head of cauliflower in half and then into quarters through the core.
  • See how there’s a central stem in the middle? All the florets are attached to this core by their own little stems. Separating them is a simple matter of running your knife between the florets and the stem to cut it out.
  • Once you’ve removed the stem, the cauliflower will naturally fall apart into large florets.
  • You can break these large florets down into smaller, bite-sized florets with your knife. Use the tip of your knife like a wedge to cut away the smaller florets growing off the sides. The big ones can just be cut into quarters. You can also use your fingers to snap apart the florets.
  • And that’s all there is to it! A cauliflower of this size breaks down into 3-4 cups worth of florets, which is plenty for most side dishes serving 4 people.

The stems are edible, though very fibrous. If you want to cook them, start steaming or roasting them a little ahead of time to give them a jumpstart on cooking before you add the florets.

Retrieved from http://www.thekitchn.com/how-to-peel-cut-core-and-seed–174347

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