Cutting Artistry

A knife and chopping block just might be the ingredients you need for eating fresh every day. Learning how to cut vegetables and fruits properly not only makes the prep time easier, but also increases flavor.  

1. Cutting Cantaloupe in Chunks

• Cut off the ends.

• Stand the melon up on one end.

• Use a large, sharp knife to slide in a downward motion to remove the rind.

• Halve the melon and remove the seeds. 

• Cut thick slices and then cut the slices into bite-sized chunks.

2. Cutting Beets

• Cut off the tops; leave a little bit of the stem and the root ends.

• Clean and boil beets until you can easily remove the skin.

• After the beets cool, slice to form circular servings.

(Remember, beet juice is pretty, but it will stain wooden chopping blocks. You may want to use a plate.)

3. Cutting Lemon and Lime Wedges

• Use a sharp knife to cut off the knobby ends.

• Stand the fruit up on one end and slice lengthwise.

• Place one of the halves fruit side down and slice through the center, then slice each of those two pieces in to halves. Repeat this procedure with the other half. 

4. Cutting Kale

• Place a kale leaf on your cutting board. Make sure the stem side is facing up.

• Using a paring knife, remove the thick, rib-like stem and discard this part of the leaf.

Your kale has been tenderized and ready 

to cook.

5. Cutting Broccoli

• Soak broccoli in water for several minutes.

• Separate the stems from the florets. 

• Cut off about a half-inch from the bottom of the stems and throw away.

• Use a paring knife to peel the stems and chop them into thick pieces around a half-inch.

• Now you are ready for the florets. Use a paring knife to separate them and cut into pieces around an inch and a half long.

6. Cutting Butternut Squash

• Use a large sharp knife to remove the ends by holding it upright to make the first cut at the top end and through the skin.  Continue to cut through to the bottom end. 

• Use a paring knife to peel the skin. Lay the squash on its side and use long strokes.

• Separate the neck and the body of the squash.

• Cut the neck end into rings as thick as you like. Most prefer one-inch pieces. 

• Cut the squash body in half lengthwise. Scrape out the seeds with a spoon. Slice each half into one-inch thick strips and then into cubes.

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