Creative cutting techniques

Creative cooking methods (Preparing, cutting and cooking)

When you finally can get its act together in determining your ingredients you come to stand for the next choice that lets you create your differences in any recipe. Namely how you will prepare and use these products in your innovative and delicious dishes. Take for example a root; you can choose to watch it in its value "this in a nice way (raw) as crunch in a salad. But you can also cook it so that it is sweeter and softer in texture or even grating and pickle relish to serve him with an Indonesian rice table. A product can usually be processed in so many ways by playing with cutting technique and preparation. Therefore it is useful to both gain a basic list of methods mastered ie you can apply to a wide range of ingredients. Do not be afraid to do it wrong, practice makes perfect.

Nifty knife skills

The shape of a product can bring a lot of variety in the ingredient function. So you can create a main or choose to apply it only as a small taste accent. Upon selection of the cutting mode you can choose to use different resources. A knife, grater, mandolin or food processor does not deliver all other textures. It is always important to make sure that the equipment you work functioning properly. For example, check that your blade is sharpened properly and choose the right size. Care when using the mandolin that he is at the desired thickness, and you use the fixture to protect with your fingers. If you are a little less confident cook or do not have too much time to hang out the chef you can always choose to use the finger-safe tools such as a grater or food processor

Knife skills: chiffonade, brunoise dice, julienne

Tools: Spiralizer, slither, Mandolin ,multifunction food processor

Perky preparation skills

The most obvious solution to show your creativity is by choosing different preparation methods in order to create balanced textures in your dish. But not only the textures may be alternated by opting for diverse methods of preparation. When you choose between baking or cooking, for example, your product may turn out to taste very different as well. Boiling will often be the most likely methods to prepare veggies and carbs, the sweetness in carrots and beetroots will be intensified with this style of cooking. While an onion can be sweetened by slowing cooking it in a bit of olive oil. On the other hand, when you a are seeking way to make your dish more smoky and manly you are better of choosing a method such grilling, smoking or BBQ ing.

The methods of preparation may not only change the flavour or consistency, it may change the structure and nutritional content of the product itself. For example, when you cook tomatoes, the antioxidant lycopene becomes more concentrated. Lycopene is not only a compound that gives tomatoes its colour, but it's also been linked to lower risk of cancer. However overcooking a fruit or vegetables might have reversed results as it can lead to a loss of minerals and vitamins. Furthermore it has been shown that pre-cut vegetables can contain less vitamin C than unsliced ​​vegetable. When peeling and slicing you food some of the vitamin C will be lost.

Different techniques: Cooked, baked, grilled, Oven, sous vide, BBQ, stewed, steamed, wokked