Many of us although we cook pretty tasty dishes, are unaware of the knife skills or to put it more simply, the cutting skills of raw food prior to preparation. May be it is that we do not pay attention to the art of culinary skills, which is as important as adding salt and pepper to make the food tastier. To put it simply carving skills is an art. Learning carving skills has a number of benefits such as:-
1. Retaining the nutritional values of the food.
2. Retaining the colour of the food.
3. Easy to consume.
4. Proper presentation of food that is pleasing to the eye and tempting.
We obtain our food from two sections. One from trees and creepers and the other from animals, such as meat, poultry. Several types of fish fall into this category. Both these are necessary for humans to sustain themselves.
Every tree that produces edible leaves, fruits and vegetables are unique to itself. Hence, we need to keep in mind to retain this unique quality when cutting them prior to cooking.
Today we bring you the art of cutting carrots:-
Prior to peeling the carrot, remove its ends. Then slice the carrot into segmental lengths of 4 cm. Taking one of the segments, you will slice the carrot to produce an even surface. This surface will then be laid flat and you will continue the process for remaining sides. Now you are ready to start producing the cut you need.
1. The Julienne Cut
The Julienne Cut is a cut that is very thin. Cut from a squared off item, you then slice them lengthwise. This cut resembles match sticks.
2. The Tiny Dice
Use Julienne as your base cut. Thereafter, dice the carrots.
3. The Baton
The baton is the biggest stick cut your can cut. It is used for presentation purposes.
A potato can be cut in half. Thereafter it can be cut into four and if it is for a soup, you can cut a potato in to 16 segments. A potato can be cut into Julienne strips for chips and thin round slices also for chips.
Among these methods of cutting are other ways and means of preparation that form an art.
a) Breaking into large pieces
b) Tearing into thread like strips
c) Pounding in a motar and pestle
d) Grinding on a grinding stone
f) Scrapping the pulp out of a fruit or vegetable.
g) Stuffing of vegetables without damaging the surface.
All of the above fall into the carving standards. When a person looks at raw materials prepared for cooking, he or she should be able to decipher or distinguish what type of dish is to be prepared, whether it’s a mallung, devilled item, or even a curry.
Hence, always take care and pay attention to the method of cutting, as this too plays an important role in your culinary skills.