We find out how to cut vegetables properly and what is the fastest way to cut vegetables

Do you know the difference between chopping, slicing or julienne? It is important to distinguish between the ways of cutting food, even if you are not a professional chef but want to improve your personal culinary skills. In many recipes you will encounter some terms and names of cutting techniques such as julienne, minced or diced, so familiarize yourself with them.

These are the most commonly used names of food cutting techniques:

1. Mincing ingredients means to cut them into very small, tiny pieces, so that they almost turn into a paste. Garlic, ginger and herbs are ingredients that are often minced in recipes. The finer you mince, the more aromatic your dish will be because mincing helps to release flavour and aroma to disperse throughout the dish. First, grind/crush the ingredient with the knife, then chop it very finely with the knife.

2. Chopping means to cut something into pieces of irregular size. In some recipes, it is precisely determined whether the ingredient should be coarsely or finely chopped. Chopping is a quick and easy technique because you don't have to worry about whether all the pieces are exactly the same size. Chopping is used in many recipes, such as soups and stews.

3. To dice or to cube, in contrast to chopping, means to cut the food into equal pieces in the shape of a cube. It is a more precise technique than chopping and usually requires cutting the ingredients to the size of pieces specified in the recipe instructions. For example, when cooking mashed potatoes, it is necessary to cut them into cubes of the same size, because this way you will be sure that all the pieces are cooked evenly in a certain period of time.

4. Slicing means to cut into thin pieces (slices/strips) of equal thickness. The term slicing is often used in recipes and everyday speech, from slicing meat, to cucumbers for salad, to cutting slices of bread. Although slicing most foods is quite simple, some are actually very complicated if you want to be precise (such as slicing tomatoes, sausages, etc.) and it is impossible to do them precisely without a quality, sharp knife.

5. Julienne means to cut the food into long thin strips, in the shape of a matchstick. It is often used for carrots, zucchini and other vegetables that will be eaten raw in salads or for dishes whose ingredients must be quickly thermally processed, such as stir-fry. Most often, potatoes for French fries are cut into slightly thicker julienne strips.

Now that you are familiar with the names of the cutting techniques, you can start cutting foods for many delicious dishes. You will need a board and a quality knife. However, you can significantly speed up and simplify all that trouble by getting a kitchen appliance that offers several ways of cutting.

Various devices are available on the market, manual and electric choppers, multi-purpose graters and the like, but did you know that TURBO CUT is a multi-purpose versatile kitchen device for cutting vegetables and fruits with blades of superior sharpness and precision that cuts thin slices, thick slices, thin sticks, French fries and many other shapes, and the thickness can be adjusted from 0.5 to 8 mm, which makes a total of 24 different cutting combinations? We strongly recommend that you get it because it will make it easier and faster to prepare each dish, your kitchen will be clean and tidy, and the dishes will look professionally prepared, like from top restaurants.

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