So your knives are up to scratch, but what about you? It’s time to get to work and ensure you have all the necessary skills
+ Tap chopping is ideal for vegies and will allow you scope to experiment with super-thin and thicker cuts.
+ Rock chopping offers a rougher way to work with small vegies and herbs.
+ Cross chopping is similar to rock chopping and will have you sorting out your herbs just like an expert.
+ High-finesse julienne cut (between 1mm and 2mm) delivers very fine matchstick results that are delicate and visually appealing.
+ Brunoise dice technique Takes the julienne cut a step further, resulting in lovely little cubes.…
You're reading a preview of
Inside Out (Digital) - 1 Issue, July 2022