STORIES FROM THE CULINARIA - Day 1 and 2

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Day 1 and 2 – Cutting Techniques

As learned from Day 1, always use a sharp knife – you will thank your knife for not getting teary eyed from slicing onions from fine to very fine. Chef Hylton taught us how to make sure that the onion bulb is intact while slicing by not cutting the roots.

The following vegetable cuts I’ve learned on Day 1 & 2 are the following:

1. Slicing – straight slicing using the forward blade into the food
2. Dicing – similar to cube cuts only less appealing (as cube cuts on Day1 are for presentation purposes) as it is rougher.
3. Peeling – removing of outer layer of skin from the membrane (a speed peeler is a must!)
4. Chopping – cutting food to smaller pieces using heavy blows – again, rougher results
5. Mincing – usually uses a cleaver, chop veggies finely by dicing them up first.
6. Shred – cutting into strips, as you would on a cabbage for coleslaw
7. Chiffonade – cutting leaf into thin strips by stacking them up first then roll before cutting
8. Zesting – grating the zest of any citrus fruit – just the coloured skin
9. Concasse – get a tomato to blanch, then shocked in ice cold water then peel and core – not that hard but really time consuming. I am looking forward to make recipes using this method.


As learned from Day 1, always use a sharp knife – you will thank your knife for not getting teary eyed from slicing onions from fine to very fine. Chef Hylton taught us how to make sure that the onion bulb is intact while slicing by not cutting the roots.

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