Sec-s19/W3 | The Type Of Vegetable Cut Most Widely Used In Cooking
Hello all the chefs on the Steemit Engagement Challenge in gastronomy-s19w3...
I'm grateful to be able to take a course that is very useful for steemians who want to deepen their knowledge of cooking and me in particular. The technique of cutting vegetables greatly influences the appearance and also the length of the cooking process. By knowing this type of cutting, we can differentiate the shape of the cuts in each type of food.
1. Cut into pieces
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I may be used to cutting vegetables in the kitchen, but I don't know that this is one of the results of the knife technique we use. Initially I cut the sides so they were parallel. For the first cut, I chose a cross-cut cut. This cutting initially cuts the vegetables into rectangles and lengthwise with a width of 1 cm. I usually use these pieces to make fruit soup with the addition of mayonnaise and cheese.
2.Slice
The second cutting is cutting the tomato into 4 equal parts or known as cutting the husks or slices. This is a very popular type that we use. Sometimes used to cut eggs which are used as a topping for porridge.
1.Cutting Julienne
Usually long beans that are already round are very easy to shape into tubes just by cutting them by hand, but if we want a more varied shape I usually use oblique cutting or Julienne cutting which is cut into small, long and thin pieces.
2. Slice
The second vegetable is cucumber. The shape is round and actually cutting these slices, in Indonesia is usually used as a topping for fried rice and also soup sauce. Can be sliced and placed over the eyes to relax the eyes or I see Ratatouille cooking too.
I have prepared several types of cuts to cook a simple menu. I cut tomatoes, chilies, red onions and long beans. I use this cutting style so that the cooking process is shorter. We know that of all these ingredients, long beans are typically a tougher vegetable and they require more time than other ingredients.
First step, heat the oil and add the chopped onions first, once they are fragrant, add the large green chilies, tomatoes and finally the long beans which have been thinly sliced.
Second step, add a little water to cook the long beans. If the water has shrunk and is wetIf the length is wilted, it is a sign that it is ripe.
As I said that I cook every day for my family. But I only follow the cooking rules that have been taught to me from generation to generation from my grandmother. I am very grateful that this course is here to increase my knowledge. I feel like a chef with a white hat high on my head.
I really really helped and liked this course, I will continue to follow it from now until the end. Thank you cool chef teachers. 👍
Until here, my participation in the Steemit Engagement Challenge S19W3 about the types of vegetable cuts that are most often used in cooking.
I would like to invite my friends to participate in this Steemit Engagement Challenge, @sailawana @sriiza @wuland
Thank you, friend!
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Hello @liasteem,
You did not just present your entry by displaying the various cuts in the kitchen but uniquely presenting it in detailed format. The extra cuts added; the julienne cut with the green long beans and the cucumber slice are looking perfect. Well done friend and many success in the challenge!
Thanks dear for your nice comment....
Always success for you 😘🤗..
TEAM 5
Thanks for the support nahela and the team... 🤗😘
You have shown both the cutting methods very beautifully. We call these types of vegetable cuts by many different names at home. I think today we have learned a lot from this course. Good luck to you in the competition, my friend.💞
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You are welcome... 🌟
Hi beautiful! You do a damn good job girl. As you penned that you cooked for your family every day, it is an adorable effort which many women in the world do for their families. And yes, most of us, like you, learn the cooking processes and techniques from their mothers, grandmothers etc.Thank you for sharing your efforts here. Have a good day.
Thanks for your nice comment dear.... 🤗😘
You welcome
Tumis kacang panjang adalah menu yang penuh dengan kenangan bagi saya dan mungkin juga bagi sebagian kita orang Aceh.
Sejak kecil kita sangat akrab dengan menu ini, secara Wong Ndeso di tengah kondisi yang serba pas-pasan saat itu.
Cara mengolahnya pun cukup mudah, apalagi jika kacang panjangnya kita petik dari kebun sendiri. Pastinya lebih sehat dan bebas bahan-bahan additif. Jika ditambahkan udang, semakin maknyusss.
Semoga beruntung dengan kontes ini.
Toucho juga sangat lezat jika menggunakan kacang panjang ini, mungkin di nasi guri pagi kita sering melihatnya, akan sangat lezat jika ditambahkna udang seperti yang anda katakan...
Terimakasih telah mampir dalam postingan saya... Sukses selalu pak... 👍👍👍