Knowing how to use the knife and choosing the right type of cut is not a habit, but a necessity.
To make an informed choice we must:
Consider that the intensity of the taste of fruit and vegetables can be accentuated by the degree of freshness and the choice to consume them raw or cooked.
These fresh vegetables have a flavor that intensifies as the days go by:
These vegetables have a less intense taste after cooking:
But also by the type of cut
The cut changes the taste: the cellular structure of fruit and vegetables is broken in different points and on their surface enzymatic reactions are activated that release liquids containing vitamins and precious minerals responsible for the taste. Some peculiarities such as the pungent taste of onion, garlic, leek and shallot intensify.
Combine the ingredients in the right doses and sizes respecting the essence that it includes:
◊ Seasonality and regionality.
◊ Density and fullness of taste:
Keep in mind that the consistency depends on the part of the vegetable that we have to cut
The consistency changes because with the breaking of the fabric the fiber is softened, an extremely positive effect that allows us to use even the most fibrous parts of fruit and vegetables.
valuate the ingredients that can affect the consistency of fruit and vegetables especially during cooking
The fibers are made even more compact by:
The fibers are softened by:
Know that there are many cuts defined with different terms depending on the size, the direction of the cut or the type of food to be cut.
Often some cuts derive from others, they are an evolution, here are the simplest:
◊ Cutting in rings, the most used cut especially on fruit and vegetables that have a long and narrow shape like zucchini a simple circle.
◊Cutting in half ring, the ring are divided into two giving a crescent shape.
◊ Cutting in transversal. The technique is identical to the one we use to slice the salami slices, obtaining oval slices.
◊ Cutting in slice. t is generally used to cut vegetables such as aubergines and courgettes when they are grilled, a cut that is made following the length of the vegetables.
◊ Cutting in stick. Named in different ways depending on the size of the sticks: matchstick, julienne, gardener.
◊ Cutting in cubes. Change name based on the size of the cubes: brunoise, fruit salad.
◊ Cutting in clove. Defined peasant or paysanne, matignon and mirepoix, depending on size.
◊ Cutting in concasser or concassea. Used for tomatoes cutting them into cubes after blanching them, peeling them and depriving them of their seeds and their vegetation water. In this way the tomato is used raw. I recommend you don’t throw away the seeds and the vegetation water, if you don’t know how to use them look at my two posts dedicated to the various parts of the vegetables “Pods, bowls, coasts and leaves” e “Stems, hazels, petioles, roots, seeds and cores”
Choose cuts against fiber when we want to keep the shape of fruit and vegetable crunch.
Choose the fiber cuts when we want to emphasize the succulence of fruit and vegetables.
At this point we just have to learn more about each cut, I will try to describe them in the best post in the next post.