Slice N’ Dice Like a Pro: Cooking Secrets Revealed

August 29, 2019

by Jade Farhat Tips and Tricks

Contents

All the tips you need to slice and dice like a pro in the kitchen!

Let’s start off easy and then get into the nitty-gritty of knife skills. You’ll never know when your new-found knife skills will come in handy!

Make sure you are using a sharp knife. It’s always safer to use a sharp knife versus a dull one. Before beginning, let’s talk about the different parts of a knife:

1. Chopping Shallots

Cut the tip off the shallot, then slice the shallot in half. Peel and remove the first layer. Turn the two shallot halves to rest on their flat ends.

Chop vertically
Take one shallot half and holding the root end, carefully cut vertically. Make sure not to slice all the way through.
Chop horizontally
Rotate the shallot and slice vertically down through the onion, still leaving the root end intact.

2. Chopping Herbs

PARSLEY/CILANTRO: Remove the leaves from the stems. Gather the leaves in a bundle and chop in a rocking motion. Chop the stalks next.

BASIL/THAI BASIL: Remove the leaves from the stems. Stack basil leaves and roll into a cigar shape. Slice leaves using a rocking motion to make thin ribbons.

ROSEMARY/THYME: Remove the leaves by holding the sprig at its top and sliding your fingers downward. Gather the leaves together and chop using a rocking motion.

3. Slicing Proteins:

Follow the recipe card and cook the protein to the specified temperature. Always allow your protein to rest for 3-5 min before slicing. Transfer your protein to a plate and simply cover it with a foil tent. This allows the meat’s juices to redistribute while the protein relaxes.
Find the grain! The grain refers to the direction that the muscle fibres run in.
Use a fork or tongs to help keep the meat in place on the cutting board. With your knife at a slight angle push down gently, slicing from the tip to the heel of the knife. Ensure to make evenly spaced cuts. But most importantly: ENJOY!