Cutting vegetables - the secrets of culinary arts

Cutting vegetables is done after they are thoroughly cleaned and rinsed. Homogeneous fruit, having pieces, equal in shape and size, are prepared at the temperature processing equal intervals of time.

Sliced vegetables can be given simple shapes, and you can make them a variety of shapes. Fruits can also be chopped or chopped. Cutting vegetables can be done by a special notch or by knife grinding.

The most popular and widespread forms that give fruits are the following: brusochki and straws, circles and cubes, slices and slices, squares, as well as semirings and rings.

Cutting vegetables in the form of straw can be made with the provision of finished products of different sizes. So, for example, for cooking potatoes in deep-frying, the plates on which the root crop is cut should be as thin as possible. When the vegetables are seasoned, the straw must have an average thickness. Onions or cabbage are cut across. In this case, the finished pieces already have the form of straw.

Cutting of vegetables with bruski is intended for broths. Sometimes it is necessary to get fruits in the form of cubes. In this case, the blocks are divided into several parts.

For a side dish to fish baked in sour cream or in Russian, use potatoes, cut into slices. To give the desired form, take a raw root or cooked together with the skin beforehand. Celery, parsley and carrots are cut into slices for peasant soup. For any dishes, it is best to take root crops that have the same diameter.

For frying in a traditional way when preparing a garnish intended as a supplement to meat or fish, cooked or raw potatoes are cut into slices. The same form is given to raw vegetables intended for boiling the borscht soup, and boiled, when used for salads and vinaigrettes.

You can cut root vegetables and lobules. To give vegetables such a shape, they are pre-cut across, and then along into several parts. This form of potato roots is intended for cooking the pickle or for frying the garnish to a stew or beef. The species of lobules are given to parsley and carrots, onions and celery, from which soup and salads are prepared.

White cabbage for boiling a naval borsch is cut into squares. To do this, it is divided with a knife into two or four pieces, which then is given the necessary shape.

To prepare a garnish for jellied fish or decorations for hot and cold dishes, onions and leeks can be cut into half rings or rings. Vegetables are cut across the axis line. After that they are divided into pieces of the necessary shape.

Cutting vegetables and fruits to give solemnity to the dining table is currently available to everyone. An indispensable condition is only the presence of desire and a set of special devices and knives.

It is important to remember that the cutting of fruits and vegetables should be done only with very sharp tools. If you just master the manufacture of this type of jewelry, which is called carving, then start with the simplest forms.