The taste of the finished dish depends not only on the quality of the products, but also on the way they are processed. Professional chefs know which products are best cut into slices, which blocks or cubes. Slices are a flat piece of a product. Usually, sausages, bread, cheese and some vegetables are cut in this form.
Pick your recipe
You will need
- - a large sharp knife;
- - board;
- - slicer;
- - products
Instruction manual
1
It is most convenient to cut products into slices using a special slicer or slicer. Some graters in the kit have a special nozzle, which is a single blade soldered into a plastic base at a certain angle. With this nozzle, you can cut only hard cheese, ham, sausage, cucumbers, zucchini. Great care must be taken not to cut your fingers. Especially if there is no special holder for the cut product in the kit for the grater.
2
If you have a slicer, then your possibilities expand: usually such devices make it possible to adjust the thickness of the slice from 2 millimeters to 2 centimeters, while you can cut softer and less uniform than in the previous case, products - low-fat varieties of cheese, bread, tomatoes salami.
3
If neither one nor the other is in your kitchen arsenal, use a knife. It is advisable to use the so-called chef's knife. The longer, wider and sharper, the better. If the size of the cut product is small, then put emphasis on the tip of the knife and, without tearing it off the board, make slices. If you want to chop cheese, use a string knife; noble mold cheese - a special knife with a solid blade.
note
A slice of white bread 1 cm thick in a standard sandwich weighs 20 g. If you spread a piece of butter on it, its calorie content will be 110 kcal, add a thin slice of sausage and the calorie content will increase to 150 kcal. And if you put a slice of cheese on top, then get ready to absorb 170 kcal.
The thinner the slice, the easier it bends without breaking. This property is used when creating decorations for finished dishes.
Useful advice
To cut a soft tomato into slices, pierce its skin with the tip of a knife and carefully divide the vegetable in half. Cut pieces of the desired thickness from the side of the cut.
Very thin slices are called carpaccio. They take their name from the Italian dish of raw beef - fresh meat is very thinly cut and seasoned with sauce or olive oil. Now in many restaurants you can find carpaccio made from vegetables, fruits or fish.