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04- Cutting |
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Print this Recipe Whenever possible, the Chinese try to achieve "harmony of cut," which means all the ingredients will be cut the same. For example, in Shrimp Almond Ding, all the ingredients are diced into small cubes that resemble the size of the peas in the recipe. If the main ingredient of a recipe is shredded, then so are the lesser ingredients. Most stir-fries require thinly sliced meats and vegetables, deep-fries require diced pieces that will remain firm after the immersion in hot oil, and steamed ingredients (with the exception of fish or poultry) are minced. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! It is very important to know how to cut correctly. Your cleaver or knife should always be clean and very sharp. The hand holding the food should always have the fingertips hold the food securely on the cutting surface and with fingers curled so knuckles almost touch the blade of the knife. The knuckles act as a guide for the blade. Gradually move the hand back while cutting. It is a safe guideline not to lift the cutting edge of the blade higher than the knuckles of the hand holding the food unless the fingers are safely out of the way. SLICING MEAT It is easier to slice meat that has been in the freezer about fifteen minutes or just until it is firm but not frozen. Cut meat lengthwise, with the grain, into strips about two inches wide. Cut each strip across the grain into 1/8-inch strips. SLICING CELERY AND BOK CHOY Cut straight across the widest end of the stalk. Cut across the stalk at an angle as the stalk narrows. DIAGONAL SLICING Keep the blade at an angle to the cutting surface. DICING AND CUBING Cut meat or vegetables into strips less than ½ inch wide for dicing, wider for cubing. Hold strips together and cut into pieces as long as they are wide. SHREDDING Cut meat or vegetables into 2 x 1/8-inch slices. Stack the slices; cut lengthwise into thin strips From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. 04- Cutting is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! 02- Chinese Cooking Basics 03- Cooking Methods 04- Cutting 05- Chinese Utensils |
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