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15
Cooking Techniques continued
Preparation techniques
The success of any dish depends on planning
and preparation. To achieve an authentic
Oriental appearance for Wok cooking and
even cooking results, food should be cut into
small, even sized pieces. This allows food to
cook quickly and to be easily picked up with
chopsticks.
Slicing
A straight or diagonal slice can be used for
cutting meats and vegetables. Slices should
be of an even thickness. Partially frozen meat
will slice more evenly. Slice meat very thinly,
across the grain to obtain a more tender result.
Defrost meat fully before cooking
Matchstick or julienne
Trim and straight cut suitable vegetables, such
as carrots, into matchstick length pieces. Cut
these pieces lengthwise then stack slices and
cut again into thin or thick sticks depending on
the recipe.
Shredding
Used for cutting meats and vegetables. 5mm
slices of food should be rolled or stacked, then
cut again into 5mm sticks. Vegetables such as
cabbage and spinach should have their leaves
stacked, then rolled up. Cut width ways very
finely.
Cubing and dicing
Used for cutting meats and vegetables. To
cube, cut 3cm slices, then stack them on top
of one another and slice 3mm thick in the
opposite direction. Cut again in the opposite
direction forming 3cm cubes. To dice, follow
the same directions, making 5mm slices
forming 5mm cubes.
Planning ingredients ahead makes stir frying
easier.
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