The_Australian_Women_Weekly_Food_Issue_21_2016

10 AWW FOOD • ISSUE TWENTY-ONE

Secrets From The Test Kitchen

CHOPPING

Whether the recipe says to chop, slice or dice ingredients,

the common message is to make the pieces “uniform” in size.

STEPS TO

CHOPPING

This method works well for vegetables

such as potatoes, turnips and carrots.

1

Hold the vegetable firmly with one

hand, tuck your fingers in so your

knuckles safely guide the knife.

2

Hold the vegetable firmly with one hand.

Using a sharp knife (not serrated), trim the

rounded edges of the vegetable, to make

a block shape.

3

Slice the vegetable lengthways

at even intervals.

4

Stack the slices and cut them lengthways

into strips – this will give you a baton

shape. For julienne, cut the vegetables

morefinelyatstep3and4.

5

To dice, gather the strips together

so they line up at the ends, and cut

crossways into cubes.

5

BATONS

COARSELY CHOPPED

FINELY CHOPPED

MATCHSTICKS (JULIENNE)

SHREDDED HERBS

FINELY CHOPPED HERBS

RIBBONS

TOP TIP

When chopping

vegetables, save

the unused

trimmings and

freeze them to

use later for

making stock.