Water in cucumbers is about 95%, and the middle with seeds is the most liquid part in the vegetable. For some dishes, excess moisture is useless, therefore, cucumbers for their preparation need to be cut in a special way.
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Coreless Roll Cucumbers
Cucumbers cut into strips are often used to make rolls, this method of slicing allows you to remove excess bone and liquid from the vegetable. Prepare a clean and dry chopping board, sharpened knife and long cucumbers in advance. It is advisable to take thin vegetables, since the seeds are smaller in them.
Rinse the cucumbers thoroughly and cut into pieces that will be slightly wider than your palm. Cut the tails, but do not throw them away, they will still be needed. If you are preparing vegetables specifically for rolls, check if the length of the pieces corresponds to half the length of the nori sheet. Shorten long cucumbers, too short - leave as is.
The blade of a vegetable knife should be noticeably longer than the slices of cucumber so that you can immediately cut the flesh in a circle. From a vegetable, in which the middle was removed in parts, a neat smooth straw will not work.
Take one slice of cucumber and cut the peel into two or three millimeters in a circle. Similarly, separate the pulp from the core with the seeds. Please note, if you cut cucumbers for rolls, the middle for this dish cannot be used in the future.
As a result, you should have flesh, peel, core and tails. Put the flesh of the cucumber on the board and cover with a peel on top, carefully cut these two layers with thin strips. So cut faster, but if you are afraid that you can’t cope with two pieces at once, you can repeat this separately for each part of the vegetable. If you decide to use a portion with seeds for another dish, chop it too.