Even though your cooking skills may not be comparable to famous chefs of our generation, it does not mean that you shouldn’t learn some cooking techniques that will give you bragging rights.
One certain ability that most chefs introduce and are proud of is knife handling skills. Is this really important? According to studies, the way in which you cut fruits and vegetables can make a huge difference, not just with the way your food tastes and looks, but also with how nutrients are actually absorbed by the body.
1. Peeling Squash
There is no question that butternut squash is a favorite winter veggie. A lot of dishes require the use of roasted cubes of squash. Therefore, you cannot just easily cut your squash in half, and then roast it. It needs to be peeled first and then cubed. In peeling squash, you can simply cut it in half, or thirds, depending on the size, and then cut the top and bottom off so that it is flat and can stand on its ends. Then shave off the outer rind.
2. Peeling an Apple
True, you can use your paring knife to peel an apple. However, you can also try other methods, too. Since there is a rare need for an entire peeled apple, start by cutting your apple into quarters, and then horizontally pull the peeler across the upper part of the chunk, removing a tiny strip, and giving an area for the peeler to grab onto as you start peeling the apple downward.
3. Cutting a Mango
The secret in cutting a mango is focusing on the flat, large seed which runs down the center. It is almost the same size as the actual fruit, while the fruit flesh is referred to as the “cheeks” which are located on each side of the seed. The best way to cut a mango is to cut off the mango “cheeks” and trim the remaining flesh from the actual seed.
4. Dicing an Avocado
If you want clean, uniform chunks of avocado, start by cutting off a section, and then slicing through the skin. Others peel the skin off first before dicing, but this can be messy. On the other hand, if you cut through the flesh first, and then you score some grids to the flesh, popping the cubes would be a whole lot easier.
5. Cutting a Cauliflower
Start the process by cutting the cauliflower head in half first, then into quarters through its core. When you see the middle stem in which all the florets are attached to, separate them easily by running your knife in between the stem and florets in order to cut it out. After the stem is removed, the cauliflower will fall apart naturally.
6. Peeling Celery Root
Put the celery root on the side, cutting off both the top and the bottom. Your veggie should be stable as it stands upright. You can then cut the remainder of the peel in vertical strips from the top to the bottom, simply following the shape of the root. Continue cutting until you remove all the skin.
7. Peeling Peaches
Create a small X on the peach using a paring knife. Dip it in boiling water for 30 seconds. This will cause the skin to slip of easily.