Here are some quick and easy steps to minimize prep time in the kitchen and allow you to get on the best parts of cooking: the eating!
Most importantly: Choose a knife that you are comfortable using. There are a variety of knives that "should" be used for specific purposes. I've never held to this belief, although to some extent using a thin boning knife is easier to filet a fish and using a shorter paring knife is easier to carve and peel. In general though, I recommend that you find a knife that you are comfortable using. If you are comfortable with your knife there will be less mistakes and the possibility of accidents in the kitchen. I prefer to use a knife with a heavy handle and a long and smooth blade for chopping.
Step 1: Slice the vegetables into manageable pieces. I like to chop everything in half first, which keeps the pieces from rolling around the cutting board. Keep in mind that all vegetables are made a bit differently, for example, bell peppers must be cored and de-stemmed and onions grow in layers.
Step 2: Slice your pieces into strips roughly the size that you want the final pieces to be. The wider the strips, the larger the final pieces. The thinner the strips the smaller the final pieces.
Step 3: Chop across your strips to dice into final pieces. Don't worry about making each piece the same as the last, your goal is to eat the vegetables, not show them in an art gallery. This is key to minimizing prep time in the kitchen. Just let your OCD go and chop!
Most importantly: Choose a knife that you are comfortable using. There are a variety of knives that "should" be used for specific purposes. I've never held to this belief, although to some extent using a thin boning knife is easier to filet a fish and using a shorter paring knife is easier to carve and peel. In general though, I recommend that you find a knife that you are comfortable using. If you are comfortable with your knife there will be less mistakes and the possibility of accidents in the kitchen. I prefer to use a knife with a heavy handle and a long and smooth blade for chopping.
Step 1: Slice the vegetables into manageable pieces. I like to chop everything in half first, which keeps the pieces from rolling around the cutting board. Keep in mind that all vegetables are made a bit differently, for example, bell peppers must be cored and de-stemmed and onions grow in layers.
Step 2: Slice your pieces into strips roughly the size that you want the final pieces to be. The wider the strips, the larger the final pieces. The thinner the strips the smaller the final pieces.
Step 3: Chop across your strips to dice into final pieces. Don't worry about making each piece the same as the last, your goal is to eat the vegetables, not show them in an art gallery. This is key to minimizing prep time in the kitchen. Just let your OCD go and chop!
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