I'm starting my post with big thanks to the gastronomy team for conducting such an amazing course. Before it, I cut veggies without knowing why I cut like this. But the elaboration and content of this whole course is worth reading and made me clear in my many "why".

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After reading this article, I go to search more on this topic and learn that our cutting techniques not only help for an even cooking , but it enhance the flavor, improve the texture and aroma in food. Wrapping the exordium and coming to the point. Here you can see a variety of vegetables cut by chef Mehwish. 😎👩‍🍳

Choose 2 cuts learned today, accompany each cut with your own photo.

The two cuts which I learned and practiced today are feathers and segments.

Julienne cut.

I tried this cut with ginger. First, I divide the piece into two halves. Then cut these halves into thin slices. further put these slices one above the other and cut them lengthwise. The resultant pieces can be used to garnish a Desi dish like chicken karahi.

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Segments.

Simply first cut the tomato into two halves and then decided these halves equally. Remove the pulp if required.

Investigate 2 types of vegetable cuts that have not been shared in this course, make them and accompany the process with a photo.

Bias.

This is similar to the round shape cutting of cylindrical veggies like carrot. But the angle of knife placement is slightly tilted and fragments cut in an oval shape. Increase in angle of tilt ,the more elongated pieces can be obtained.This is mostly used in salad and garnish.(Cucumber isn't available in my refrigerator that's why I use chill)

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Mince

I use this cut for onion in omelet. Some people use cube shape cut for onion. But I cut it into very fine pieces, because I want tender onion instead of crunchiness. In first step cot onion in equal halves and then cut these halves perpendicularly in this slices. Next step is cutting of these slices into very fine pieces and at end chop it as small as it could be.

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Use one or more of the cuts made for this course and use it in some preparation, share the images and details.

I used the feather cut onion and segmented tomatoes for making "Qorma" with desi(organic) chicken. I use feather cut onion and segmented tomato in this preparation.

Add feather cut onion and oil in pressure cooker

When onion become golden brown, add chicken and a little water.Stir and fry until the chicken start to gain a light golden color.

A past of ginger, garlic , coriander and gram masla kept ready.

**Here the stage reach when you can add tomatoes.**

Add some water and close the cooker for 20 mints(depend on chicken type)

This red chili masala is homemade .After 20 mints ,remove the led and add it

After 4 or 5 minutes add this yogurt, Coriander leafs and green chilli to the nearly done chicken and cook it for more five minutes.

You can survey it with freshly cut onion , tomatoes , chutni and with wheat bread

We want to know your opinion regarding this course, you can share it with u

The course is incredible and the hardwork of organisers is admirable. Cooking is not only a need or not only for entertainment, but this is a basic life-saving skill.

In this article, the importance of cutting is included, which is usually not considered when we learn to cook at home. The most interesting point of this course is that it is based on real life skills, and is very practical. We don't need any further elaboration after watching the guided videos.

Inviting @jovita30, @ngozi996 and @divinelife for the contest.

🌷Thanks for your time.🌷