Chopped vegetables. Simple cutting of vegetables. Slices: small, medium, large

Everything is important for a good cook, including the size and shape of the cut products. It depends on how easily different ingredients are mixed and soaked in taste. each other how quickly they soften during cooking or stewing, whether they “drain” prematurely in a salad, and a number of other little things that can both emphasize and spoil the taste of a dish. Professional cutting has other advantages: it saves time and makes our food beautiful.

We cut vegetables

Sweet couple: knife and board

We discussed the principles of choosing a knife in another article. In short: for traditional cutting of vegetables and fruits, a large or medium-sized kitchen knife with a wide, even blade without bends and a sharp tip, well honed, is suitable. The cutting board should be wood or plastic, never glass. Working on a hard surface will ruin any knife, even the highest quality and most expensive.

General shredding principles

Not everyone knows that shredding and cutting are not the same thing. Even a beginner who only recently took a knife in his hand will be able to somehow shred food and lower them into a boiling broth. But shredding needs to be learned: to master the technique of the process and, gradually increasing the speed, to achieve real mastery.

• Rule 1 Take the knife in your working hand as follows: the thumb is located on the side along the handle, and the index finger is on it, so that its first or second phalanges are on the top of the blade. This position gives full control over the movements of the instrument.
• Rule 2 Do not lift the tip of the blade off the cutting board. While raising and lowering the handle evenly, make a movement along the cut product. Try to achieve the same pitch when moving the knife: it can be 5 mm (potato slices for soup), and the thickness of the sheet of paper (as when cutting carpaccio) - it all depends on the product and subsequent processing.
• Rule 3 Don't stress! Keep your hand relaxed, otherwise it will get tired very quickly. At the training stage, control the correct position of the hand and fingers, gradually they will become familiar. Start by cutting at a slow pace, and when you master the technique, pick up speed.

Each vegetable has its own way of slicing

In fact, there are not so many simple ways to cut, much less than products. Here are the main ones.

Straw. Used for slicing potatoes, carrots, beets and other raw vegetables before boiling or frying. Cut the potato into plates about 2-3 mm thick, put them on top of each other and chop them across with the same knife shift step - about 3 mm. Large root vegetables, cabbage and peppers are cut into strips about 5 cm long. For carrots, this can be 1.5 - 3 cm, depending on its size.

Blocks. In terms of shape and cutting technique, this is the same straw, but thicker. The length of the bars is up to 4 cm, the thickness is from 7 to 10 mm. Used for cooking first courses (cooking) and stewing.

Cubes. Cubes are obtained by cross-cutting straws or sticks. Large and medium are suitable for subsequent heat treatment. Boiled vegetables for salads are cut into small cubes.

Circles and slices. These methods are good for cutting small, rounded root crops. If necessary, they are additionally “turned” (this can be done even when cleaning, using a special vegetable knife), giving them a cylindrical shape. The circles are cut quite thinly (within 2 mm) and used for frying, the slices can be thicker, especially if they are intended for soup.

Rings, half rings, cubes. Well, of course, we are talking about onions. It is not so easy to chop this capricious product.
The onion layers tend to slip out of the hands, the eyes water, so that the fingers continually fall under the knife.

The most common way to cut onions is half rings. With proper shredding, this is done completely safely. Cut the onion in half with a sharp knife. Holding the half with the bent fingers of the second hand, make the first cut. Change the position of the palm. Grab half of the bulb from above, so that the thumb holds it on one side and the rest on the other. The knife moves inside this “arch” and sequentially cuts half-rings up to 2 mm thick.

To get cubes, cut 3 mm half rings, and then chop them across.

Very rarely, real onion rings are used - mainly for barbecue. There is a simple trick that makes this job very easy - to deprive the bow of its spherical shape. To do this, cut a thin plate on the side. Put the onion on the resulting “bottom” and do whatever you want with it, that is, cut into layers of 1-2 mm, which you then disassemble into rings.

slicing tomatoes

The most popular ways of cutting fruit vegetables are slices and slices for salads, cubes and straws for soups. However, tomatoes, with their juicy flesh and dense skin, require special treatment. Even with the most sharpened blade, with a conventional shredder, you run the risk of crushing the fruit and squeezing all the juice out of them, so take a special serrated knife. This tool is also recommended for slicing some fruits: lemons, oranges, peaches.

Japanese cutting

Japanese cuisine pays great attention to the grinding of products. True, the main methods of cutting are the same: large cubes (Sainomegiri), and small ones (Mijingiri), straws (Sengiri). There are also techniques that are unusual for us.

Sasagaki - planing. Hold a carrot or burdock root in your non-working hand, slicing them like a pencil. This method is applicable to other roots, for example, horseradish, parsley, parsnips.

Katsura-muki - circular cutting. Used for daikon, carrots and other similarly shaped root crops. Take the knife in your working hand, clasping the upper part of the blade with your palm, with the blade along the side of the vegetable. Turn the daikon in a twisting motion, cutting thinly from the top. This is similar to how you would unwind a roll of paper, separating each next layer with a knife.

The circular cutting technique well demonstrates the need

To simple slicing includes cutting into slices, circles, cubes, straws, sticks, slices. Cutting is carried out using vegetable cutters, specialized drives with interchangeable mechanisms and manually kitchen knives if you need a small amount of vegetables.

sliced cut root crops and medium-sized potato tubers. Cut the vegetables in half lengthwise. We put the vegetable with the resulting cut on the board and make vertical cuts along the vegetable. The resulting blanks are cut across into slices 1.2-2 mm thick. Or we cut the medium-sized carrot into 2 or 4 parts, then cut each part into slices across the thickness of 1.5-2 mm. Boiled potatoes and root vegetables are cut into slices for salads, vinaigrettes, side dishes.
Raw root crops in the form of slices are used for soups, second courses.

Blocks cut large, medium, small. We cut the vegetables lengthwise into plates with a thickness: large up to 1 cm, medium up to 0.5-0.6 cm and small 0.4-0.5 cm. Cut the resulting plates along the above thickness into long sticks 3 to 4 cm long.
Potatoes and root crops are cut into cubes for making soups with pasta, fried potatoes.

Slices cut small potato tubers and root crops. Cut potatoes in half. The resulting halves are cut into rays into several parts, depending on the size of the potato. Root crops (carrots, parsley root, celery, onions) are first cut into segments in the form of a cylinder 2-3 cm long, which are then cut into a transverse cut. Potatoes and tubers are cut into slices for soups, stewed vegetable and meat dishes. Onions are also cut into slices for stewed meat, fish.

circles cut potatoes and root crops (round slices 2-3 mm thick) for main courses: baked fish, steak with onions, etc. Boiled potatoes are cut into circles for garnishes for cold dishes, as well as radishes, fresh tomatoes and cucumbers for salads and decorating dishes.

Cubes cut root crops and potatoes first into sticks (see above), which are then cut across in thickness: large 0.5-0.7 cm, medium 0.3-0.5 cm and very small.
Vegetables for soups are cut into large cubes, stews. Medium - raw vegetables for fried side dishes, boiled vegetables for side dishes for herring, cold dishes, onions - for salads, sauces.

Straw. The potatoes are cut into thin slices 2 mm thick, which are then stacked on top of each other, slightly shifted and cut into strips 4-5 cm long. Beets, carrots, onions, green onions, parsley roots, celery are cut into strips.
Cabbage is chopped into strips as follows: first, cut the head of cabbage in half, remove the stalk and cut into pieces 4-5 cm wide and chop them finely. Potatoes, cut into strips, put in cold water, then lightly dry with a napkin and deep-fried (large amount of fat). Fry until golden brown, take out and salt with fine salt. Used for garnishes. This type of cutting is used for the root crops mentioned above - for soups with pasta, sauces, vegetable cutlets, vegetable marinades, cabbage, for first courses, salads, stews; onions - for soups, sauces, marinades, dressings.

In various cuisines of the world, there are as many types of cuts as there are dishes themselves. One can only admire the skill of eminent chefs to make a real show out of cooking!

According to amateurs, what could be easier than slicing food: we take a sharpened knife and let's go ... I can imagine how this “dexterity” would make skilled chefs laugh. Indeed, in honing professional skills, every little thing is important, even such as the perfect cutting of products. Slices, cubes, straws, sticks, plates - such terminology has nothing to do with true culinary art. What words can still designate the types of slicing products?

How to cut and why?

Cutting products and heat treatment are processes that are inextricably linked. After all, unevenly cut products during frying can also be cooked unevenly.

Let's talk about the most famous ways of cutting products.

Carpaccio is not only a world-famous dish that originated in Italy. Today, this term is also called the method of cutting. Thin slices of beef are seasoned with olive oil. To prepare a real carpaccio, the meat is burned and cut, but only across the grain, the thickness of the product should not exceed a sheet of paper.

Interestingly, the dish itself was invented in the year 61 of the last century, and it was named after the famous Renaissance painter Vittore Carpaccio, whose canvases abounded in various shades of red. There is also a legend that the chef Giuseppe Cipriani invented carpaccio especially for one countess. The lady was sick with anemia, and the doctor advised her to eat more meat. Carpaccio as a cutting method involves very delicate work, and in the truest sense of the word - the cut product should glow from its elegance.

Julienne is also not only mushrooms or fish in sauce, but also a well-known way of slicing vegetables or shoots into strips for making sauces and soups, which gives the most delicate texture and brings the dish closer to being ready. Cutting by the “julienne” method has its own parameters: thickness up to 2 mm and length up to 2.5 cm.

Blanket involves cutting products into even sticks intended for frying potatoes or cooking first courses.

In the brennoise way, chefs cut food into medium-sized cubes, for example, for stews. At the exit, the dish will turn out to be very tasty, everything will be stewed evenly.

Concasse in French means "small cube" and suggests a peculiar way of slicing, the meaning of which is the preliminary cleaning of vegetables from peel and seeds. Most often, tomatoes and sweet peppers are cut in the concasse way.

Crudite is another way to cut raw vegetables into small, uniform pieces. Meat delicacies, salmon and sturgeon are cut in this way.

Secrets of delicious cuts

The juiciness of the salad directly depends on the shape and size of the ingredients, as well as on the cooking time. Most delicious salad one that is prepared right before serving.

Spicy foods are cut finely or, conversely, coarsely: thus, the piquant taste is emphasized.

Stainless steel equipment is used for cutting vegetables.

Their manners

Chinese chefs, who have honed their skills in the art of slicing for centuries, scrupulously grind any kind of food. Cut into cubes of exactly one cubic centimeter chicken fillet, and a pork loin is cut into diamonds 2 centimeters high, 1 centimeter thick and 7 centimeters long.

The Japanese outdid everyone with the variety and originality of cutting methods. For example, sainomegiri is a specific 1.5 × 1.5 cm cube cut, used for bamboo and potatoes.

Mijingiri - finely chopped onion. Sengiri - cutting into strips for vegetables. Koguchigiri is a method of cutting from a thin end not across, but perpendicular to the fibers. Onions cut in this way are served as a seasoning for soba noodles. The same thin cut used for carrots is called wagiri, and for cucumbers - usugiri.

Sasagaki is the planing of bamboo, as well as burdock and carrots. Men-tori is the smoothing of the corners of carrots and daikon. Kakushibocho means "hidden knife" in Japanese. In thick circles, cuts are made with a cross on one side so that the vegetables cook better.

The process of cutting as an art

Few people do not know about the world-famous dried meat jamon. The taste of this Spanish delicacy, by the way, largely depends on the cutting method, which requires unsurpassed skills from the master. The profession of a cortador, a professional ham cutter, is one of the most prestigious in the country. To feel the true taste of a real jamon, you need to cut it very thinly, and this, you see, is a whole art.

The chefs of the Roll Hall restaurant work masterfully, using professional slicing methods. See for yourself by visiting our banquet hall. Only for you gourmet dishes from different cuisines of the world, enchanting presentation and absolute service. You can book a table, as well as holding family and corporate holidays, by multi-channel phone in Moscow: 8-495-255-01-11.

Margarita: | March 2nd, 2019 | 2:18 pm

I add sprigs of cauliflower to vegetables, do it without foil and add a little water so that it doesn’t burn as it evaporates, sprinkle lemon juice on top so that there is no bland taste, and if you add garlic, then by the end of cooking
Answer: Margaret, thanks for your comment!

Lily: | December 30th, 2018 | 7:37 pm

I would change this recipe: cut the celery root into plates, 1-1.5 cm high, unpeeled onion (then, just squeeze the tuber hot), whole eggplants (then quickly remove the peel while hot and cut lengthwise into slices), tomatoes, peppers. In Turkey, the Turks treated me: fish and vegetables, all baked. Roasted celery is delicious
Answer: Lily, thanks for your comment! An interesting option!

Lana: | November 12th, 2018 | 4:07 pm

It turned out very tasty! I just added soy sauce to the marinade, it turned out almost like in the summer from the grill. Only blue ones (eggplants) must be salted in advance to make the glass bitter, then rinsed.
Answer: Lana, thanks for your comment!

Elena: | September 16th, 2018 | 6:09 pm

Thanks a lot for the recipe. Found it by accident. I just came from the market and bought (not even knowing what I would cook) all those vegetables that are in your recipe. Even my baking dish is the same. I have no doubt it will be delicious! I went to cook.
Answer: Elena, thanks for the comment!

Ella: | September 12th, 2018 | 10:21 am

Thank you very much!!! I'll try it immediately! Everything is in the oven! I look forward to and hope you enjoy!
Answer: Ella, thanks for your comment! Bon appetit!

Tatiana: | July 5th, 2018 | 1:48 pm

I always cook vegetables this way. But only without mushrooms, because. I don't eat them at all. Very tasty and healthy 😋👍🍅🍆
Answer: Tatyana, bon appetit!

Xenia: | January 14th, 2018 | 8:16 pm

Is it possible to replace fresh champignons with marinated ones?
Answer: Ksenia, you can, but fresh or frozen is better.

Olga: | November 17th, 2017 | 1:18 pp

Great recipe. Thanks a lot! I added pumpkin instead of zucchini. Delicious
Answer: Olga, thanks for the comment! Yes, you can add any vegetables, those that you like :).

Evgenia: | October 3rd, 2017 | 9:41 am

Unusually delicious ... now I will often cook vegetables according to this recipe ... And beautiful and fragrant !!! Thanks for the recipe👍
Answer: Evgenia, thanks for the feedback! Bon appetit!

Karina: | September 21st, 2017 | 10:17 am

Daria, great recipe, thank you so much!
I tried to modernize for a more satisfying option: I added lightly fried chicken breast to the vegetables with cubes, champignons were replaced with dry mushrooms soaked in advance, I did not use zucchini. It turned out very tasty (although this is apparently a different recipe))) but maybe it will come in handy for someone ...
Thanks for your ideas!
Answer: Karina, thank you for the new version of this recipe!

Ludmila: | August 31st, 2017 | 11:34 pm

Thanks a lot for the recipe. I am writing a review in hot pursuit :), I just cooked and tried it. This is delicious. I also added carrots and yam/sweet potatoes. The carrot was superfluous, but the sweet potato fit in well. Thanks again for the recipe!
Answer: Lyudmila, thanks for the feedback! Bon appetit! Interesting supplements you have))

Gulnoza: | August 6th, 2017 | 3:53 pm

Delicious:-)
Answer: Gulnoza, bon appetit!

Olga: | July 27th, 2017 | 2:12 pm

You still need to focus on your oven. In my even 45 minutes at 210 degrees, it turned out to be too much - the vegetables were already too soft, but for the time being they were still blushing ... Nevertheless, in general, the recipe is interesting and not troublesome, I will try to cook it again, significantly reducing the cooking time.
Answer: Olga, thanks for the feedback! Yes, all ovens are different, you need to focus on the features of your own, it's true.

Alexander: | May 10th, 2017 | 2:50 am

These are by far the best grilled vegetables I have ever cooked! And the champignons turned out surprisingly delicious.
Answer: Alexander, bon appetit! According to this recipe, the vegetables are very tasty :)

Victoria: | April 26th, 2017 | 7:50 pm

Thanks for the recipe! Delicious
Answer: Victoria, bon appetit!

Anastasia: | September 29th, 2016 | 6:39 dp

Thanks for the recipe. Ideal vegetables. I will cook often
Answer: Anastasia, bon appetit! :)

Elena: | September 27th, 2016 | 7:21 am

I want to thank you so much for this recipe! Made this yesterday and it came out delicious and quick! Added to my collection =)
Answer: Elena, bon appetit! :)

In order to properly and efficiently prepare a dish, so that it does not come out raw and is beautiful, it is necessary to use a certain cutting method. In total, there is 7 main types of cutting vegetables. The proposed memo will help you remember them, remember if you forgot, or got confused in them. If all the skills and knowledge have been achieved, then it's time to relax properly. And, of course, it's worth it anyway. First of all, for you, as a woman, you need to understand one truth as much as possible - you deserve quality rest. And the best rest for a housewife than a bathroom simply cannot be!!! And for this it is necessary to equip your bathroom as much as possible ... But if you still arranged for yourself a good comfort in the house, then do not forget about the bathroom. It really is a room where you can do everything flawlessly. And this impeccability will be very useful to you, for example FRESH Tiles (Keraben) which can be found in the store: keramogranit.ru, a wonderful tile that you simply cannot refuse - I advise .... It is also important not only what you cook, but also where you cook, and if you want good cuisine, then Julia Novars kitchens are what any housewife dreams of. After all, here and good quality and a great price plays in the interests of the buyer.

Vegetable cut shape circles. Usually the thickness of the cut is up to 2-2.5 centimeters (depending on the dish for which the cut is made). Used mainly for deep frying and baking (for example, the French country dish "Ratatouille").

Type of cutting vegetables slices. Usually 0.2 cm thick and 0.3 cm high. The thickest for baking, the thinnest for vinaigrettes.

How to cut vegetables slices. Cut into lengths no more than 3.5 centimeters. Commonly used for rustic cooking and roasting potatoes in the main way. And also, for garnishing and garnishing (decoration and addition of the main dish with vegetables).

How to cut vegetables straws. It is cut into lengths of 3-3.5 centimeters and has a cross section of 0.2 × 0.2 centimeters. Potato straws are used to make potato pie. Other vegetables for salads.

How to cut vegetables cubes. Usually cut into a length of no more than 3-4 centimeters and cross section 0.4 × 0.4 centimeters. The sticks are used for cooking french fries, adding to soups and salads.

Type of cutting vegetables cubes. Typically, sizes range from 0.3 to 0.7 centimeters. This form of cutting vegetables is most often used to add to salads and soups.

How to cut vegetables shredder. This is an arbitrary very small or large cut of vegetables and herbs. It is used to decorate the dish and sometimes add greens or garlic with onions to soups, to make them less noticeable when eating the dish.

Also, for your convenience, we have made photographs of the main forms of cutting in the form of a single image, which you can download to your computer and use as a reminder in case of difficulty.

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