How to decide whether to cut into rounds or slanted slices?
RING CUT, SLANTED, HALF RING
When food enters the mouth, its consistency forces us to chew which can cause the liquids contained in it to escape.
We perceive the succulence of food, a tactile sensation linked to chewing.
Vegetable juices blend with our saliva and spread the flavor to every part of our mouth.
The cut with washers, rings, or half washers enhances the juicy fruit and vegetable pulp.
How you do it?
- For example, wash and dry a cucumber and place it on a cutting board.
- Proceed by cutting it into rounds more or less thin depending on the recipe you need to prepare: thick if you have to sauté them in a pan, thinner to taste them raw or prepare an omelette.
CUT TO SLICED OBLIQUE
Our mouth perceives the set of mechanical characteristics of a food such as: melting, softness, rubberiness, viscosity, hardness, graininess, crunchiness.
The sound we produce during chewing is a factor no less important than taste and smell in determining the pleasure a food gives us.
The slanting cut emphasizes the crunchiness. A sensation that cannot be missed and that highlights every consistency present in our dishes, and makes the taste of the foods that force us to chew more perceive longer.
How you do it?
- For example, wash and dry a carrot and place it on a cutting board.
- With a mandolin, cut the vegetables at an angle to the blade.
- If you are an expert and use a knife, cut the vegetables keeping the blade of the knife tilted.
- The thickness is greater if the vegetables must be cooked, thinner if it is part of a salad or it is eaten raw.