An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro by Chad Ward

Author:Chad Ward [Ward, Chad]
Format: epub
ISBN: 9780061188480
Amazon: 0061188484
Publisher: William Morrow Cookbooks
Published: 2008-06-09T23:00:00+00:00

RONDELLES AND BIAS CUTS

Rondelles* (rahn-DELZ) or rounds are about as easy as it gets. Peel a carrot, parsnip, or other cylindrical vegetable and slice across at regular intervals. The thickness depends on your final use. You’ve probably done this hundreds of times. Now you know what it’s officially called.

Show your bias! A bias cut is a diagonal slice across a vegetable. It is often used for fruits or vegetables that will be grilled or stir-fried because it exposes more surface area for faster cooking. Hold the knife at an angle to the vegetable and make regular slices across.

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