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PAge heAder.....
COOKING TECHNIQUES
PREPARATION TECHNIQUES
The success of any dish depends on careful
forethought and preparation. To achieve
an authentic Asian appearance and even
cooking results, food should be cut into small,
even pieces. This allows food to cook quickly
and to be easily picked up with chopsticks.
SLICING
A straight slice is used for cutting meats
and vegetables. Slices should be of an even
thickness. Partially frozen meat will slice
more evenly. Slice meat very thinly, across
the grain to obtain a more tender result.
MATCHSTICK OR JULIENNE
First slice the vegetables as described above.
Then, stack slices and cut again into thin or
thick sticks depending on the recipe.
SHREDDING
Used for cutting meats and vegetables.
¼ inch (5mm) slices of food should be
stacked, then cut again into ¼ inch (5mm)
sticks. Vegetables such as cabbage and
spinach should have their leaves stacked,
then rolled up. Cut width ways very finely.
CUBING AND DICING
Used for cutting meats and vegetables.
To cube, cut 1 inch (2.5cm) slices, then stack
them on top of one another and slice
1
⁄8 inch
(3mm) thick in the opposite direction. Cut
again in the opposite direction forming
1 inch (2.5cm) cubes. To dice, follow the
same directions, making 5mm slices
forming ¼ inch (5mm) cubes.
BEW800XL_IB_B12.indd 18 13/09/12 1:24 PM