Useful Tips

Basic techniques for working with products: shredder, slicing and others


It is foolish to believe that the Internet in the modern world can do anything. Did you see that using Wi-Fi connectivity, the potatoes in Olivier crumble by themselves? Here we are only once.

“Actually, it’s right to call small slices for salads a shredder,” Lyudmila Smirnova, the cook of the Sobranie club and restaurant club in the Moscow Hermitage garden, straightened us out. We decided to chop the potatoes - for clarity.

Cut the potatoes in half so that it rests firmly on the board. (If you got a large tuber, get a bonus.)

Then cut the half of the potato lengthwise (indicated by a dotted line).

Firmly press with your fingertips a portion of the vegetable to the board and shred in the easiest way - with the knife tearing off the board. It is the safest because it allows you to shred products at a considerable distance from your fingers. The knife, by the way, must always be in the same place, only the product moves (towards the blade).

When the knife reaches the part of the potato that is at hand, straighten your fingers.

Turn the cut strips perpendicular to the blade of the knife and continue in the same vein.

█ “The knife should always be perfectly sharpened,” the expert recalls. “And make sure the blade doesn't bend.”

█ “You should not hope to do without injuries: even cooks with great experience are cut,” says Lyudmila.

█ Shreds should only be made while standing. The expert says that “it’s not only a matter of safety: sitting with a knife as fast as a cook will not work even after several years of training.”

█ To speed up the visible results (and they will come after a week of everyday training) Lyudmila advises shredding those products that you used to rub on a grater (cheese, carrots, beer). “It's still very good to learn from cabbage,” the expert adds.

█ Do not hold your fingers on top of the blade, otherwise calluses cannot be avoided.

Five basic techniques

If the shredder is specified in the recipe, then we are allowed to chop the product into pieces of an indefinite size, such as it is convenient for us. For the most part, we do this when we prepare products for first courses or pickles. The movements in this case will be smooth, but fast: the main thing here is not to chop cabbage or onions anyhow, but to make more or less the same stripes with even edges.

Knife chopped vegetables for baking with fish or meat


Most often, we cut potatoes or onions in this way. It is difficult to say what is easier to work with and what is more difficult, however, onions more easily fall apart into rings or half rings, which may interfere with slicing, but potatoes at the same time may be harder.

To cut potatoes into even slices, you can use the life hack, which at one time deserved countless reposts and sharing: stick a fork in the potato and make cuts between its teeth. The slices will be the same, although, of course, keeping the product at the same time is not very convenient.

Cutting onion into slices will look like this: we cut off the top and partly the bottom at the head so that it does not interfere with holding the bulb vertically, but also does not allow it to fall into rings. When the last chunk is cut, the bottom can be completely removed.

The difficulty with slicing onions is that they always strive to fall apart into rings


Most often we cut raw potatoes into cubes, sometimes beets or carrots, for the most part these products fall into the first courses, so the simultaneous readiness of all the cubes is important to us. To do this, they must all be the same size.

First, we make the largest parallelepiped from the peeled potato (we will understand the technique using its example, but, of course, you can replace it with the necessary root crop) - that is, we cut off all the rounded side parts. They can be thrown away or used for other dishes - they will no longer be suitable for dicing. Now we successively cut the root crop into layers, then into strips and then into cubes.

When dicing, we try to make sure that all the pieces have the same dimensions for their simultaneous readiness

Sliced ​​Julienne

In some ways, such a slicing resembles those stripes, cubes, which we did in the previous chapter, when we prepared the root crop for cutting into cubes. But such a technique cannot be called bars, after all: “julienne” suggests thinner stripes, more reminiscent of fireplace matches in their thickness. Usually, this is how carrots are cut for a real Uzbek pilaf - and not at all shredded on a Korean grater.

To make such matches, we must cut the root crop into thin layers again, and then make narrow stripes of them. Here you also need to ensure that they are all the same size.

It is such a carrot, sliced ​​using the julienne technique, that is needed to make a real Uzbek pilaf

Chiffonade cutting

Here we are talking about cutting greens into thin strips. For the most part, this is the spinach and sorrel we need to make salads. "Chiffonade" is done as follows: the leaves are folded into the most even pile, curled up and cut. Thus, you will get long and even stripes of leaves.

Here in such a roll you need to roll greens before slicing