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Chef Higgins from George Brown Chef School in Toronto, gives you the basics on cutting vegetables the same even sizes for ...
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How to Cut Vegetables to Equal Sizes
Next, we’re going to talk about when you’re making a soup or you’re going to make a dish. One of the most important things is when you cut something and you cut it, for a stew you’re going to cut it into equal sizes.
So for instance again here is that we have a cucumber. So with the cucumber again, we wash the cucumber. Normally, what I do with a cucumber, I will take the ends off quickly. Number one, we put the -- to the cucumber, we can have two rolls you can have it up to the hill or down the hill. I would rather walk down the hill personally and the reason I’m going down the hill is because I don’t want my jacket to be green at the end of the day when I’m peeling 20 cucumbers. So again, I'm going to take it and I’m going to peel it all the way down. And sometimes, what people will do is they will take the cucumber and do -- they put it in a salad and they’ll tend to get the green part, a little bit of the green of the cucumber, the skin is there.
So again, we take the cucumber peel the cucumber, very, very simple. Again, as soon as I peel the cucumber, I put my waste to the bowl and when I slice and dice the cucumber, very simple. I’m going to half it. I'm going to quarter it. And again if I’m using this for a salad or something, I like to take the inside out. The reason on being I find it hard to digest. And again what happens when you’re doing this, we’re going to put into rings to start with. That’s when you take this and use the knife. Again, I’m starting very, very relaxed. I’m going to slice the cucumber. What happens is the most important thing is to trying to cut them all with the same even size. So again, here we have a shape here, very, very simple. We get sort of half moons of cucumber and you can imagine if you keep the green on it would be different.
Again, same thing I’ll take the seeds of the cucumber. I’m just going to half it again and all I’m going to do here, very, very simple, just take it, place it, even sizes. So now I have a slice, a dice of cucumber.
And the other thing, last but not least is a lot of people do make a salad and they ring the cucumber. Again, I would rather ring a cucumber when it’s peeled. I think it’s nicer and I’m just going to take it and you can either go simple, like so if you ring a cucumber, unless you see a lot of chefs that use this for a garnish, possibly a salmon dish or herring dish, etcetera. And then last but not least, you can always grate this as well.
So again, it’s taking the cucumber but most important thing is to get even sizes. That of it says 90% of the time, cucumbers are normally eaten raw. So again, I want to make sure that for my presentation on my plate that everything is cut the same size. So again, we have half moons, we have diced and then we have some sliced cucumber. And again, with a cucumber, peeling the skin, I for personally its easier to digest and I just like that. I’ve always been used to this. That was tasty.