Good food starts with good ingredients and attentive cooking skills. It’s often said that one needs only ingredients, a sharp knife and a flame to make a meal. But if you’re not confident with a knife, that can slow you down.
But cutting vegetables, fruits or proteins into the wrong sizes or shapes can affect cooking times and how the flavour of each ingredient infuses into the dish. So here are four dishes that feature a few fundamental knife cuts.
Slicing
You know what a slice of something looks like, but that idea can vary widely between a slice of raw chicken breast, tomato, roasted beef, cucumber or bell pepper.
This Fattoush Platter is from In Praise of Veg by Alice Zaslavsky.
For all recipes, consider the context in which the ingredient will be incorporated into the dish.
If it’s a mostly raw vegetable salad, the vegetables will (usually) be cut into a size that can be picked up with a fork. If it’s a
