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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. 5mm
slices of food should be stacked, then cut
again into
1
⁄4 inch (5ml) 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 (3mm) thick in the opposite direction.
Cut again in the opposite direction forming
1
⁄8 inch (2.5cm) cubes. To dice, follow the
same directions, making 5mm slices forming
1
⁄4 inch (5mm) cubes.
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SLOW COOKING TIPS
••
Cut meat into 1 inch (2.5 cm) cubes. Trim
any visible fat.
••
Use a medium to low heat setting.
••
Cook for approx 1
1
⁄2 - 2 hours, stirring
occasionally with the lid on.
••
Add soft or quick cooking vegetables such
as mushrooms, tomatoes, beans or corn
in the last half hour of cooking.
••
Thicken towards end of cooking by
stirring a little cornflour blended with
water, or plain flour blended with
margarine or butter. Alternatively, coat
meat in plain flour before frying (extra
oil may be needed).
PREPARATION TECHNIQUES
The success of any dish depends on careful
forethought and preparation. To achieve an
authentic Oriental 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.
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COOKING TECHNIQUES cont’d COOKING TECHNIQUES cont’d