Cutting the vegetables

Cutting the vegetables

By
Sue Quinn
Contains
0 recipes
Published by
Hardie Grant Books
ISBN
9781784880361

Using a mandoline

This is a very practical tool for cutting fruit, vegetables and hard cheeses into thin, regular slices. Many mandolines can be adjusted to produce different thicknesses of slice. Some even have interchangeable blades for cutting food into thin slices or julienne strips.

1. Place the mandoline on a flat work surface.

2. Make sure you hold it so that you are pushing the food away and not towards you or to the side.

3. Before you begin, round foods should be cut with a knife to create a flat surface to slice. For example, cut off the end of a courgette (zucchini).

4. Always use the ‘pusher’ to hold the food you are slicing because the blades of a mandoline are extremely sharp.

5. Apply regular pressure as you cut, holding the base of the mandoline in place with the other hand.

Making vegetable strips with a peeler

1. Cut off the ends of the cucumber, carrot, courgette (zucchini) or other vegetable you want to cut into strips.

2. Place the vegetable on a flat work surface, parallel to you. Hold it firmly at one end and peel long ribbons by pressing firmly with the peeler from one end to the other.

3. If you are cutting a cucumber or courgette (zucchini), turn it over when you reach the seeds and peel the other side.

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