Food Preparation:Slicing and Dicing
dice and slice
If you were to ask me what kind of a cook I am, I’d have to say an imperfect one. I have no official training but have read quite a few cookbooks. In fact, I enjoy cook books they are inspirational. The public library is a great place to borrow a book or to just sit down and read one. Be sure to take a notebook along and a pen, you never know when a great tip, a recipe or a brilliant idea will pop into your thoughts.
In addition, I am willing to take a chance, not all I cook works.
I have on more than one occasion, tossed dinner away and either grabbed something from the freezer to heat up or sent out for pizza.
This is happening less and less as my skills develop through doing, but doing alone is not enough, you need a few good cook books. Which books really depend upon where your current skills are and what you like to eat.
One thing that I have learned over the years is that presentation is important when the meal on your plate looks good you are more likely to enjoy it. So take the time, after all you have invested both your time and money into the meal so why not make the most of it and increase the return.
Another tip that I have accepted as being a truth is that while unevenly cut vegetables can be great for soups or stews, unless the pieces are significantly different in size, which will effect cooking time, the same is not true for stir fry.
The stir fry works best when the vegetables are as close to the same size as you can get. This enhances the overall visual appeal of the meal and ensures an even cooking time.
Onions, perhaps of all the food we slice and dice, the onion gives us the most trouble. The video that accompanies this hub shows you how to properly cut onions. It works, give it a try.
Dicing is a skill that took me some time to manage, the video will show you a great way to dice a yellow pepper, of course this will work with red or green peppers, as well.
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