If you have ever seen professional chefs and blossom vegetables with lightning speed, you may wonder if they have a kind of great power of cooking.
The truth is much simpler: I have mastered the skills of the knife that anyone can learn.
Whether you are preparing for your components MyfitnessPal meal a plan Recipes or just try to eat more vegetables, and know how to properly cut the game is the game changed in the kitchen.
Vegetables are nutritional forces, packed with fiber, vitamins and minerals. But let’s be honest – they can feel them as if they were a routine work. For this reason, many of us end up buying the most expensive products or avoiding heavy vegetable meals completely.
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The benefits of good cut skills
One of the most common barriers for healthy eating is the time it takes to prepare fresh products.
When you improve your knife skills, you not only make the preparatory meal faster, but will also reduce the amount of food you waste at home.
- You will likely use more vegetablesIncluding parts that you may have ignored otherwise. For example, it means that sweet pepper is almost using almost entire vegetables instead of wasting the parts surrounding the melting and seeds.
- Your vegetable life is likely to extend. Clean vegetables are clean, brown, brown more than those distorted with faded knives or improper techniques. This means that chopped vegetables can remain fresh in the refrigerator.
- You will likely enjoy cooking more. When cutting vegetables is not difficult, it is more likely to merge them into your daily meals – which translate directly into the best nutrition habits.
Eating more foods such as vegetables is associated directly with health benefits. Foods such as medium diet or diet diet is high in vegetables and provides many nutritional benefits. ((4and 5))
Melissa Gayjir says, the feeding head in myfitnessPal (says (3).
The basics of the kitchen knife
Investing in a good chef will turn your cooking more than any other kitchen tool. You don’t need an expensive set – just one quality knife that feels comfortable in your hand.
This is what you need to know:
Choose the right knife for this job
- use Chefs 7-8 inches For most tasks. (It revolves around a standard wooden pencil length.)
- A PeelingSmall and sharp kitchen knife with tight blade and pointed tip, perfect for smaller and more detailed work
- A Elderly It works better for soft or slippery products such as ripe or kiwi tomatoes
Hold your knife correctly
Skikk should feel an extension of your arm, allowing fluid movement. If you strive or feel embarrassed, you may need to adjust your fist or try a different knife.
When grabbing your knife, use a “grip” by applying your thumb and index finger on the blade. This provides better control and reduces fatigue.
Keep your knife sharp
The sharp knife not only makes the cutting easier, but it also keeps you safer and maintains the quality of your components. A A safer sharp knife It causes less harm to your production. In addition, clean cuts help vegetables to stay fresh for a longer period and keep nutrients.
About experts
Joanna Greg, MS, RDMyfitnessPal. She obtained a master’s degree from Nebraska University. Its focus is on helping people find the right balance between food, fitness and a healthy life to reach their optimal health.
Melissa Jaeger RD, LDHe is the head of the nutrition for myfitnessPal. Melissa obtained a Bachelor of Literature in Nutrition (DPD) from St. Benedict College and completed her training at Iowa State University. In May 2024, it was recognized as a young dietitian who is granted by the Minnesota Academy of Nutrition and Nutrition.
Caroline Thomason, RoadShe is a dietitian and diabetes that combines her love for nutrition and the strength of making health the best easy to understand. With 12 years of industry, her work appeared in more than 40 publications. She is also a spokesperson, broadcasting and recipe developer.
How to cut vegetables step by step
Step 1: Prepare your station
Before you pick up a knife, a well -organized organization’s work space determines the way for safe and effective cutting.
- Wash your vegetables well
- Place a wet paper towel under the cutting board to prevent slipping
- Collect your tools and components
Step 2: Create a stable base
Preventing rolling and slipping by giving round vegetables a flat surface to rest. Here are some examples:
- Onions: cut the top, then to half through the root
- Sweet pepper: a slice from the top and bottom, then open one side for the settlement
- Tomatoes: to half through the equator to rid
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Step 3: Use the grip of the claw
Protect your fingers by curling them in “claw” on your guidance. (To see the claw handle at work, Check this explanatory offer))
- Put your fingers under and let your joints direct the blade
- The side of the knife must gently clean your joints – not your fingers
Step 4: Cut a vibrator movement
The key to the fine and effective cutting is to keep the tip of the knife on the plate and use a nice vibrator.
- Start by cutting vegetables into slices or panels
- Stream and slide in strips, then rotate and DICE
- For speed and safety, let the knife a roll – not cut directly to the bottom
Step 5: A roll and move any herbs or green
It leaves fragile leaves easily, so the gentle technology makes a big difference. (This knife technology is technically called chiffadi, and you can see how that is done In this illustration show))
- Mix and wrap the vegetable roll or soft herbs in a narrow package
- Use a vibrator to cut it in fine strips (chiffad)
Related questions (common questions)
What is the best knife for beginners?
The medium chef (7-8 inches, and a standard wooden pen) is a perfect reputation brand. Look for one you feel balanced and comfortable in your hand instead of focusing only on the price.
How do I cut vegetables faster?
Exercise the grip of the claw and the vibrator movement until it becomes the second nature of you. Keep your knife sharp, and organize the work space efficiently. Speed comes with confidence and repetition!
Can I freeze pre -vegetables?
Yes, most chopped vegetables are well frozen for 2-3 months. Run it shortly in boiling water before freezing to keep the color, texture and nutrients.
How do I keep fresh vegetables for a longer period?
Store in tightly closed containers lined with paper towels to absorb excess moisture. Various vegetables require different storage methods, but most of them will last 3 to 5 days when they are prepared and cool properly.
The bottom line
Mastering the art of cutting vegetables means learning the basic knife skills that help you eat a thick nutrient diet. The time you invest in learning the appropriate technologies several times by preparing a faster meal, the lowest food waste, and healthy meals full of vegetables. By removing the hard preparation barrier, you put yourself to succeed in your nutrition goals.
Remember that this practice makes it perfect. Start slowly, focus on the right safety and technology, and will follow the speed normally. Your future yourself – owed to the kitchen on a crowded week, preparing a healthy meal – will guide you this effort.
Pamphlet How to cut vegetables like a professional (without wasting half of them) First appear on MyfitnessPal Blog.
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