Sec-s19/W3 | The Type Of Vegetable Cut Most Widely Used In Cooking

Hello all the chefs on the Steemit Engagement Challenge in gastronomy-s19w3...

I'm grateful to be able to take a course that is very useful for steemians who want to deepen their knowledge of cooking and me in particular. The technique of cutting vegetables greatly influences the appearance and also the length of the cooking process. By knowing this type of cutting, we can differentiate the shape of the cuts in each type of food.

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I may be used to cutting vegetables in the kitchen, but I don't know that this is one of the results of the knife technique we use. Initially I cut the sides so they were parallel. For the first cut, I chose a cross-cut cut. This cutting initially cuts the vegetables into rectangles and lengthwise with a width of 1 cm. I usually use these pieces to make fruit soup with the addition of mayonnaise and cheese.

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The second cutting is cutting the tomato into 4 equal parts or known as cutting the husks or slices. This is a very popular type that we use. Sometimes used to cut eggs which are used as a topping for porridge.

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Usually long beans that are already round are very easy to shape into tubes just by cutting them by hand, but if we want a more varied shape I usually use oblique cutting or Julienne cutting which is cut into small, long and thin pieces.

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The second vegetable is cucumber. The shape is round and actually cutting these slices, in Indonesia is usually used as a topping for fried rice and also soup sauce. Can be sliced ​​and placed over the eyes to relax the eyes or I see Ratatouille cooking too.

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I have prepared several types of cuts to cook a simple menu. I cut tomatoes, chilies, red onions and long beans. I use this cutting style so that the cooking process is shorter. We know that of all these ingredients, long beans are typically a tougher vegetable and they require more time than other ingredients.

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Second step, add a little water to cook the long beans. If the water has shrunk and is wetIf the length is wilted, it is a sign that it is ripe.

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^{saute long beans}

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As I said that I cook every day for my family. But I only follow the cooking rules that have been taught to me from generation to generation from my grandmother. I am very grateful that this course is here to increase my knowledge. I feel like a chef with a white hat high on my head.

I really really helped and liked this course, I will continue to follow it from now until the end. Thank you cool chef teachers. 👍

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Until here, my participation in the Steemit Engagement Challenge S19W3 about the types of vegetable cuts that are most often used in cooking.
I would like to invite my friends to participate in this Steemit Engagement Challenge, @sailawana @sriiza @wuland

^{Thank you also for supporting me at every opportunity}

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