Knife skills is the method of cutting vegetable into specific shapes. The specific shapes of the vegetables affect how the vegetable cook and tastes. Different cuts of vegetables are used due to the fact that different cuts change the surface area of the vegetable, which in turn change the amount of sauce that the vegetable will absorb.
Each type of cut should be used to ensure that the vegetable pieces all cooks at the same rate. If the pieces of the vegetable do not cook at the same rate, then some pieces will be overcooked relative to other pieces of that same vegetable. Small dice cuts are used for adding flavor to liquids while avoiding the addition of texture to those liquid.
Knife Skills for Cutting Vegetables
The small dice vegetable pieces will dissapear into the liquid, such as a broth. Larger dice cuts are used for soups and stews so that individuals will be able to feel the vegetable while it is cooking. These larger diced vegetables will remain recognizeable in the final dish.
Stick cuts, such as matchsticks and batons, are used to add different textures to a vegetable dish. Matchsticks has a higher surface area then batons so the matchstick vegetables will release there flavors quickly and absorb sauce with all of their surfaces. Batons have more mass so they will remain firm to cooking vegetables and allow for the individual to enjoy the texture of the vegetable by bite into it.
These cuts are used according to the amount of heat that the cook will apply to the vegetables and for the amount of time that the vegetables will be cooking. Slicing techniques involve cutting vegetables at specific angle. A straight slice will create a flat cut of the vegetable.
A straight slice will allow for each part of the vegetable to cook at the same rate. A diagonal slice will create an angled cut to the vegetable. This angled cut will increase the surface area of the vegetable so it will cook more faster in a sauté.
A roll cut will also increase the surface area of the vegetable, allowing it to absorb seasoning more faster. Herb ribbons and fine shreds will create a high surface area for the herbs. These cuts are used when the herbs will only be exposed to heat for a short period of time.
Due to the thin nature of herb ribbons and fine shreds, the herbs will not darken or develop a cooked flavor to them if use as a garnish on the finished dishes. Many herbs has the proper structure to be cut into ribbons or shreds for these reasons. The quality of the knife that is used to cut the vegetables will have an impact upon the quality of the cut vegetables.
Using a dull knife or a thick knife will require more pressure to be placed upon the vegetable as compare with a sharp knife. The crushing of the cell walls of the vegetable will cause the vegetable to release its liquid onto the cutting board. Using a sharp knife will allow the knife to release the cutting power of the knife rather than the vegetable, thus retaining the crisp nature of the vegetable.
Using the proper knife will allow for consistency in the preparation of vegetabels. Many cooks make mistake with vegetable preparation because the pieces of the vegetables are not even. Using even pieces of vegetables will ensure they all cook at the same rate.
To prepare vegetables with even pieces, square one side of the vegetable so it will not move on the cutting board. Clear space upon the cutting board to avoid rolling the pieces of vegetables while cutting. A clean and organized cutting board will allow cooks to maintain control over the vegetables and keep them sorted by type.
By learning how to perform each of these knife skills, cooks will be able to make better decisions in the kitchen. These preparations are not a single skill to learn, but a series of decisions to be make in the kitchen. Those who understand each of these knife skills will be able to transform vegetables into a finished dish.