When it comes to making full use of the food processor, most of us are likely to only focus on the three components, namely the bowl, lid and the standard blade that comes with it. But the truth is, food processors can do so much more beyond the basic blade.
The way vegetables are cut can vary depending on cooking styles and can actually make a huge difference in the cooking time as well as the taste of the dish.
Here are the different types of cuts to know when it comes to vegetable preparation.
Also referred to as matchstick cut. The vegetables are sliced into strips that are usually about 3 inches long and 1/16- to 1/8-inch thick. This type of cut is usually used on gingers, capsicums, carrots and the like.
Using a grating instrument, solid, firm food items are made into small pieces. The grating surface consists of raised slots in varying sizes and the cut is produced when vegetables are rubbed
across the surface to reduce them into tiny fragments, even to the point of being powdery. The cooking time for such grated materials will also be significantly faster, as opposed to those cut into shreds.
Dicing can be used in almost any type of vegetable. Perfectly diced vegetables are easy to cook and can add flavor to the dishes. There are few types of dice cut including brunoise, small dice, medium dice and large dice.
- Brunoise can also be known as fine dice, the smallest dice (roughly 1/8 inch) that are suitable for garnishing.
- Small dice is around 1/4 inch, slightly bigger than brunoise.
- Medium dice is approximately 1/2 inch.
- Large dice is roughly 3/4 inch, suitable for cooking broth or soup.
This is a technique in which vegetables are cut into flat and round disc. It is the preferred cutting style for round vegetables such as tomatoes, potatoes, and onions. Sliced vegetables can be served as ingredients and toppings for sandwiches, pizzas as well as burgers.