{"id":906,"date":"2011-11-02T13:05:06","date_gmt":"2011-11-02T13:05:06","guid":{"rendered":"https:\/\/alwaysfoodie.com\/?p=906"},"modified":"2011-11-02T13:05:06","modified_gmt":"2011-11-02T13:05:06","slug":"slice-dice-veggies-chef","status":"publish","type":"post","link":"https:\/\/drprem.com\/culinaryguide\/slice-dice-veggies-chef\/","title":{"rendered":"How to slice, dice veggies like a chef"},"content":{"rendered":"<p>Slicing and dicing are basic skills you need to learn to master other culinary skills. Everyone fancies slicing and dicing veggies in a jiffy like a chef. However, you need not be a master chef to master the arts of slicing and dicing. All you need is the right equipment and keep in mind a few things. With a good knife, some patience and the knowledge of the technique of using the knife, slicing and dicing are no rocket science.<\/p>\n<p><!--more--><\/p>\n<p><b>Complexity level:<\/b> Moderate<\/p>\n<p><b>Time taken:<\/b> 20-30 minutes<\/p>\n<p><b>Things necessary:<\/b><\/p>\n<ul>\n<li>All purpose knife<\/li>\n<\/ul>\n<ul>\n<li>Cutting board<\/li>\n<\/ul>\n<p><b>Tips:<\/b><\/p>\n<p><b>Slicing<\/b><\/p>\n<p><b>a. <\/b>The first step is to make sure you have a sharp knife.<\/p>\n<p><b>b<\/b>. After peeling the vegetable, it should be cut into half. Depending on the length you desire you can cut it into half vertically or horizontally.<\/p>\n<p><b>c<\/b>. Next, lay the vegetable cut side down on a steady chopping board.<\/p>\n<p><b>d<\/b>. Place your fingertips on the top of the vegetables. Let your knuckles slightly slide forward. Use them to guide you in slicing the vegetables.<\/p>\n<p><b>e<\/b>. After every slice your fingers must be dragged back across the vegetable. Your knuckles should lean a bit forward to the fingertips.<\/p>\n<p><b>Dicing<\/b><\/p>\n<p><b>a<\/b>. As mentioned in slicing , keep your half cut vegetable on a rock steady cutting board.<\/p>\n<p><b>b<\/b>. Imagine you are slicing the entire vegetable according to the thickness you want. But be careful that you do not chop it off completely. Leave in a few centimeters.<\/p>\n<p><b>c<\/b>. After the initial slices are done then the vegetable should be turned perpendicularly. Keep your knife in a horizontal position, flat to the cutting board and make a couple of slices into the vegetable, according to the thickness you need.<\/p>\n<p><b>d<\/b>. Return your knife to the vertical position and make slices all the way through the vegetable. Use the guide above for slicing. You have the perfectly diced vegetable. A little portion at the back will be left out which can be discarded as it is too small.<\/p>\n<p><b>Things to watch out for:<\/b><\/p>\n<p><b>a<\/b>. Always keep your first aid kit handy.<\/p>\n<p><b>b<\/b>. Keep the knife and chopping board away from children&#8217;s reach.<\/p>\n<p><b>c<\/b>. Wash your chef&#8217;s knife after every use in warm water and wipe it dry.<\/p>\n<p><b>d<\/b>. Store your knife in a knife rack where it is safe and there is no possibility that its edge might be dulled.<\/p>\n<p><b>e<\/b>. Never cut on hard surfaces such as stone or granite as this will damage the knife.<\/p>\n<p><b>f<\/b>. Use a large cutting board to prevent the vegetable pieces flying off when being chopped.<\/p>\n<p><b>g<\/b>. Always clean the cutting board with mild soap and warm water every time you use it. Some times use baking powder and warm water also to clean it.<\/p>\n<p>So, do you finally agree that  not only chefs but you too can do slicing and dicing like them? So, get going and put your knife to work.<\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Slicing and dicing are basic skills you need to learn to master other culinary skills. Everyone fancies slicing and dicing veggies in a jiffy like a chef. However, you need not be a master chef to master the arts of slicing and dicing. All you need is the<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[25],"tags":[],"class_list":["post-906","post","type-post","status-publish","format-standard","hentry","category-food-tips"],"_links":{"self":[{"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/posts\/906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/comments?post=906"}],"version-history":[{"count":0,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/posts\/906\/revisions"}],"wp:attachment":[{"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/media?parent=906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/categories?post=906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drprem.com\/culinaryguide\/wp-json\/wp\/v2\/tags?post=906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}