Here’s expert how-to on slicing, chopping and mincing that will give your kitchen a professional feel.
There are lots of ways to slice. Make prep time easy by learning to make rounds, half-moons and slice on the bias.
Slicing rounds: Rounds are coin-shaped pieces sliced from something cylindrical, like a zucchini or a carrot. To make rounds, steady what you’re cutting and make sure your fingers are tucked under.
Rest the knife against your knuckles, walk your fingers back and slice with a continuous motion. The thickness is determined by how far back you move your fingers between slices.
Making half-moons: To make half-moons, slice in half lengthwise. Lay the flat side down and slice across. That’s all there is to it!
Slicing on the bias: A bias cut simply means cutting on the diagonal. Hold your food at a slight angle to the knife and slice. Bias cuts are often used in Asian stir-fry.
When a recipe calls for something to be chopped, it means roughly the same size, but it’s not important to be precise.
First, slice a pepper into strips. Then, turn the strips 90 degrees and slice across the strips again. Done!
Mincing is taking something that is roughly chopped and then chopping it finely.
Move the knife: Put one hand flat on top of the knife while moving the knife over the chopped pile.
Gather the pile: Occasionally, use the heel of the knife to gather the pile back together. This will work for a recipe that calls for finely chopped or minced ingredients.