Cooking ABC: what is blanching. How to shred and cut quickly with a knife How to cut with a kitchen knife

Before we move on to getting to know specific techniques, we remind the reader of a few general rules for each technique.

• The pose should be relaxed: move away from the table a little and in no case hang over it, looking at it point-blank. cutting board. If the countertop is too low for comfort, put some boards on top of it, or better yet, change it. workplace to something more acceptable.
• The cutting board must be stationary: it is best to choose one that has non-slip pads on the bottom. Alternatively, place a damp towel under the board.
• Work only sharp knife ohm - firstly, it is easier to cut yourself with a blunt knife due to the fact that when working with it we apply considerable effort, and secondly, this way the pieces of food will turn out to be even and neat.
• Hold the knife correctly - for the most part, you should be holding the blade, not the handle: to do this, move your thumb and forefinger to the blade.
• The product also needs to be held correctly - slightly bending the fingertips so that the blades of the knife rest against the knuckles, and cutting edge did not slip on the skin.

Now you can start.

Five Basic Techniques

shredder

If a shredder is indicated in the recipe, then we are allowed to chop the product into pieces of an indefinite size, such as it is convenient for us. For the most part, we do this when we prepare products for first courses or pickling. The movements in this case will be smooth, but fast: the main thing here is not to chop the cabbage or onion at random, but to make more or less the same strips with smooth edges.

Slicing

Most often we cut potatoes or onions in this way. It is difficult to say what is easier to work with and what is more difficult; True, onions fall apart more easily into rings or half rings, which can interfere with us when slicing, but potatoes at the same time can be harder.

To cut potatoes into even slices, you can use a life hack that at one time deserved countless reposts and sharing: stick a fork into a potato and make cuts between its teeth. The slices will turn out the same, although, of course, holding the product is not very convenient.

Cutting the onion into slices will look like this: cut off the top at the head and partially the bottom - so that it does not interfere with holding the onion vertically, but also does not allow it to fall apart into rings. When the last slice is cut, the bottom can be completely removed.

dicing

Most often, we cut raw potatoes into cubes, sometimes beets or carrots; for the most part, these products fall into the first courses, so the simultaneous readiness of all the cubes is important to us. To do this, they must all be the same size.

First, we make the largest possible parallelepiped from a peeled potato (we will deal with the technique using its example, but, of course, you can replace it with the desired root crop) - that is, we cut off all the rounded side parts. They can be thrown away or used for other dishes - they are no longer suitable for dicing. Now we sequentially cut the root crop into layers, then into strips and then into cubes.

Slicing "julienne"

In some ways, such a cut resembles those strips-bars that we made in the previous chapter, when we prepared the root crop for dicing. But still, such a technique cannot be called bars: “julienne” involves thinner stripes, more reminiscent of fireplace matches in their thickness. Usually, this is how carrots are cut for a real Uzbek pilaf - and not at all shredded on a Korean grater.

To make such matches, we must again cut the root crop into thin layers, and then make narrow strips out of them. Here you also need to make sure that they are all the same size.

Slicing "chiffonade"

Here we are talking about cutting greens into thin strips. For the most part, these are spinach and sorrel, which we need for salads. "Chiffonade" is done as follows: the leaves are folded into the most even pile, rolled up and cut. Thus, you will get long and even stripes from leaves.

• Parmesan, pecorino, grana padano are not cut into chunks, especially since it is difficult to do with an ordinary utility knife, but are broken off with a special spatula.
• Brie and camembert are served whole with a table knife, with which the eaters themselves cut pieces of the desired size.
• Mozzarella is cut with a serrated blade.
• Blue cheese is cut into cubes with a small all-rounder with a wide blade.
• Semi-hard cheeses (Russian, Dutch, Gouda) are cut with universals with holes in the blade.
• Thin cutting of semi-hard cheeses is performed with string knives or a knife resembling a spatula with a slot in the central part. It is also known as the "cheese planer" - it was invented by carpenter Thor Björklund from Lillehammer in 1925.

Slicing bread

• Bread is cut exclusively on a board intended for this purpose. Never use a board for vegetables and especially raw meat.
• For cutting bread, a separate bread knife is used, often with serrated sharpening.
• Pieces of shaped bread are cut in half: perpendicular to the base, parallel to the base, diagonally. Slices of loaves are served whole.
• The approximate thickness of the slice is 1 centimeter. Thinner slices are made only for multilayer sandwiches.

Slicing meat

• The knife should be appropriate for the type of meat being cut - fillet/meat with cartilage, white/red meat, and so on.
• There should not be any serrated blades on the blade of a meat knife.
• The meat is cut only across the grain, not lengthwise.
• The meat is cut off the bone, holding the bone itself with paper towel, and the cut itself is made in the direction from the bone, about 1 cm wide. If we are talking about the rib part, we do the same or completely remove the ribs.

It's amazing how many terms there are in cooking. We continue our rubric about incomprehensible words that chefs and culinary experts like to use in their speech.

AT last time We spoke about languor. Today we will talk about shredding.

Shredding - cut into small and rather narrow pieces. Most often, mushrooms and vegetables are chopped - cabbage, cucumbers.

Shredding is a culinary term explanatory dictionaries is listed as cutting food into narrow small petals, pieces, strips or chips.

It may seem that chopping is the same as simply slicing food. But this term is used in cooking in relation to vegetables, fresh herbs, fruits, roots and mushrooms. But all other products - meat, fish, cheese - are cut, not chopped.

There are many options for cutting vegetables: cubes, slices, rings, half rings. And the term "chopping" makes it clear, without further ado, exactly how to cut cabbage or mushrooms.

The most ancient and well-known chopping technique involves the use of a knife, which makes fairly quick and sharp movements. Who has not admired the quickness of the work of a cook deftly performing such a procedure? It's complicated. But if you master this method, you can chop vegetables in a couple of minutes.

To shred correctly and quickly, you need to know the intricacies of this process. Any vegetable is placed on the board and held tightly by hand.

Knife shredding technology

The most important thing in this type of shredding is to observe the correct technology. To do this, in addition to the products themselves, you need to take care of the presence of a large cutting board and a "chef's knife" (this is a rather long and wide knife with a very sharp blade). Any vegetable, for example cabbage, is placed on the board, and is grasped in such a way that the fingers of the hand are bent. In this case, the fingertips should be bent, and in the process of chopping, the blade of the knife should, as it were, slide along the second phalanx of the brush holding the product, sideways butt.

After that, without taking the hand and the tip of the knife off the board, they begin to cut off a thin layer of vegetable, while pressing the knife until its blade touches the board. You need to raise the handle of the knife so that its tip remains on the board, and then just move the back of the blade slightly over the product and cut a thin layer again.

Due to such constant reciprocating movements of the knife, all vegetables can be chopped. It is clear that at first it is not immediately possible to chop products like experienced chefs, but as experience develops, shredding will become a fairly quick and easy process.

Here is another description of the shredding technique, in more detail. Correct movements when cutting fruits look graceful and save the cook's hands from cuts. The cut vegetable or fruit must be held with four fingers so that the middle phalanges are perpendicular to the surface on which the fruit lies. Fingertips need to be tucked in to hide them from the knife. The thumb serves as a support.
In the process of cutting, the knife moves parallel and almost close to the middle phalanges of the fingers. This allows you to secure the cutting process, because the chef has full control over the movements of the knife. It is recommended not to chop, but to cut the products, making reciprocating movements (so that the brush describes an ellipse in the air).

For chopping, you need to choose the right vegetables. Not every head of cabbage can be beautifully chopped. For example, it is considered that sauerkraut It only tastes good if it's chopped properly.

Choose small heads, do not wash them, but only remove the top leaves. First, the head of cabbage is cut along the stalk into 2 parts. Then each part is cut across the veins of the leaves into slices so that the chips are 6-8 centimeters long. And already these shares are cut into shavings (strips). They should be narrow in width - no more than 3 millimeters, but not less than 1 millimeter.

Shredding is best done with a special knife with a wide and very sharp blade on a special board - a shredder.

Shredding technique

Miscellaneous techniques fast shredding of vegetables

Secrets of a virtuoso shredder

Shredding, that is, cutting food into small cubes with straws and chips, is a real art that you can learn if you wish. Over time, you will be able to shred quickly, masterfully and beautifully if you use these recommendations.

What determines the quality of shredding

Knowledge, experience and inspiration are the basis of culinary excellence, but to achieve excellent result sometimes you need to take care of additional conditions. If you want to learn how to shred, choose a sharp knife with the correct blade geometry, not disturbed by non-professional sharpening. It is good if the tip of the knife is sharp enough, the blade is wide, and there is a special ledge under the handle, which the chefs call the “heel”.

For shredding, you will need a large and even cutting board (preferably wooden), a little effort and patience, and most importantly, a desire to master this simple wisdom. It is best to chop while standing, because in a seated position, the range of motion decreases and the quality of the cut deteriorates.

little secrets

Secret 1. The product should be held not with the fingertips, but with the whole hand - while the first phalanges of the fingers should be bent. This position of the hand provides comfortable cutting and protects against injury.

Secret 2. It is recommended to hold the knife as follows: thumb place along the handle, and index finger grab the handle of the knife from above. It will be inconvenient only at the very beginning, and when the hand gets used to such a position, you will cut any food at different angles without special efforts.

Secret 3. The knife does not come off the board. This is the main subtlety of the correct shredding. You should raise and lower the handle of the knife, leaving its tip on the surface of the board, and move the blade imperceptibly along the product. In this case, the knife should slowly slide along the second phalanx of the hand, becoming, as it were, an extension of the hand, and over time this feeling will become familiar. Two methods of shredding are usually used: from oneself or towards oneself, it all depends on which direction the cutting edge of the blade is turned. At the same time, the "heel" of the knife makes a barely noticeable vertical circular motion.

Secret 4. The hand should be relaxed. You should not strain your muscles so as not to cut yourself - it is better to focus on the speed of movements.

Shredding technique for different products

When cutting onions you should not bring the cuts to the end - leave at least 1 mm in reserve so that the round bulb does not move around the board.

If you want to make it as easy as possible cabbage shredding process, cut the head of cabbage not along the stalk, but across, using for shredding upper part head of cabbage with the thinnest leaves. It is best to chop cabbage into narrow strips no more than 3 mm wide.

Before shredding carrots it should be cut lengthwise into thin plates, and then, putting the plates together, chop them into thin straws. For processing greens, you can use knives with round blades - in this case, you can chop directly in the bowl.

An experienced culinary specialist always adheres to a certain style of slicing fruits for different dishes, often it depends on personal aesthetic preferences. Potatoes, carrots, celery root, beets, onions, cabbage in heads are cut into strips. This cut is used for garnishes for meat dishes, borscht, pickles, as well as for deep-fried vegetables. Potatoes and various root vegetables are cut first into thin slices, and then into strips. The thickness may vary depending on the type of dish. Onions and cabbage are chopped first across with a knife, and then with straws.

Another common way of cutting vegetables and fruits, which is used for a similar set of dishes, as well as for vegetable broths, is sticks. So it is most convenient to cut potatoes, carrots and celery. Potatoes cut into cubes are most often used for frying.

Cut into cubes carrots, potatoes, tomatoes, onions, white cabbage and greens. This type of cutting is preferred for preparing various soups, cabbage soup, okroshka, as well as garnishes or as a decoration for hot and cold dishes.

Both raw and boiled vegetables very easy to slice. One professional trick is hidden in this method: in order for the circles to be “of the same caliber”, you need to select vegetables by size. At the same time, potatoes and various root crops must first be cut off thin layer, then give the fruit the shape of a cylinder and only then cut into circles.

The type of cutting into rings and half rings is perfect for onion and leeks. Such slicing of onions is typical for various salads or as a fry for fried potatoes, meat and vegetables.

Horseradish and potatoes are cut into shavings, especially for garnishing meat dishes. In addition to these most common ways of cutting vegetables, there are others, such as chopping, slices, wedges and checkers.

Remember that you only need to cut on a dry cutting board that has a smooth bottom. The same applies to the table on which you cook. Otherwise, the board may slip and you will get a nasty injury.

***

Manufacturers kitchen utensils produce many useful gadgets for shredding products - special hatchets for cabbage, electric vegetable cutters, food processors, electric graters, vegetable choppers, mechanical and electric shredders. Despite the diversity household appliances, manual shredding more valued than any other work of authorship.

The modern assortment of plastic vegetable cutters for chopping is large and varied, the device of which is quite simple and has much in common with a conventional grater. Removable knives are inserted into them in a plastic form, with which vegetables and fruits are chopped with sticks, straws, plastics and even simple figurines. Some of these devices often come with a container in which chopped vegetables accumulate.

A much more modernized and improved shredder is food processor, with the help of which the products are shredded unusually quickly, while acquiring the most diverse forms of figured cutting.
Most food processors come with a special shredding disc. You just need to put a vegetable in a special compartment and press a button. In a few moments, it will be ready to cook.
Based on materials from kitchenmag.ru. www.edimdoma.ru

I have no doubt that after watching this post you will learn how to chop different products quickly, beautifully and correctly!

Starting to prepare a salad, appetizer or second course, cooks often expect to spend a lot of time on the process of slicing food. Especially a lot of time has to be spent on this if the ingredients in the dish should be finely chopped, that is, chopped, this is the term used by professional chefs.

There is an easy way, any product, and fast enough.

Contrary to popular belief, this does not require a couple thousand dollar knife. If you know the technique of how to cut quickly with a knife, you can handle it with an old kitchen knife, provided that it is well sharpened.

In the ideal case, you will need a sharp knife with the correct blade geometry (it is often violated by inept sharpening), a sufficient width of this very blade and a “heel”, that is, a protrusion under the knife handle.

The knife must have a sharp tip; bread knives or with some kind of original forms blades. To learn how to cut quickly, you will need to forget about your fear of cutting yourself, because it happens to absolutely everyone, including the most famous chefs. However, this does not mean that safety should be forgotten.

If you are interested in cutting lettuce, slicing onion into thin rings and chopping greens to the smallest state, follow these simple tips.

First of all, you can’t chop food while sitting. In this position, the view narrows, the range of motion decreases, and the muscles and joints experience unnecessary stress. This is the most important rule how to chop with a knife, which is most often forgotten.

There are two ways to cut the product: with the knife off the board and without it. Option one will work for your first workouts, but will not provide high speed cutting.

But you can go to the second option right away if you cook and cut often enough. The second rule, how to quickly cut with a knife, remains a “secret” for many owners today: it is not the knife that moves on the board, but the product. The knife always remains in one position, pressed to the knuckles, it moves only vertically.

To learn how to cut quickly, master the correct grip with your fingers. You probably hold the products with your fingertips, and this is not very convenient and not very safe. Bend your fingers so that the first phalanges are completely hidden behind the knuckles.

It is with the bones of your fingers, and all at once, hold the product. Tilt your hand slightly forward so that you can lightly press the knife blade in its upper part to your fingers.

This is exactly correct technique,how to chop any product with a knife. At first, it may seem that the pose is uncomfortable and not at all suitable for quick cutting. Spend your first workouts on handy foods like cucumbers and celery stalks, then move on to chopping softer foods.

The same tricks work for methods on how to shred cabbage. Now you know, how to quickly cut food with a knife, but some vegetables have their own slicing techniques.

Many dishes have onions, but cutting them is very inconvenient. To finely chop this vegetable into cubes, follow the sequence of actions. Peel the onion and leave the tip, cut in half and place cut side down on a cutting board.

First, cut the onion into strips of a few millimeters vertically, then make a horizontal cut, then turn the vegetable over and cut it in a perpendicular direction to the first cuts.

It is not difficult to learn how to quickly and safely cut an onion: do not finish all the cuts, leave literally a millimeter, then the onion will not move apart on the board, the cubes will turn out even, and the fingers will remain intact.

How to chop cabbage, you probably know. But there are a few tricks that allow you to make a cabbage dish as tasty as possible and even quick to prepare.

Be sure to remove the top leaves, and make the first cut along the stalk. After that, find the veins of the cabbage leaves, they are very visible. Cut half a head of cabbage into eight pieces strictly across these veins.

The best cabbage shredder- narrow stripes, their width should not exceed three millimeters. This process is very long and difficult, so if you love cabbage, it makes sense to buy special device for shredding cabbage and carrots.

When cutting, do not make the strips completely transparent, then it will not turn out too tasty, let the strips be thicker than one millimeter. If the head of cabbage is very large, for convenience it can be divided not into two halves, but into four parts.

Remember that you only need to cut on a dry cutting board that has a smooth bottom. The same applies to the table on which you cook. Otherwise, the board may slip and you will get a nasty injury.

Size matters, and this phrase is especially relevant in cooking, where the quality and aesthetics of food directly depends on cutting. Depending on the cooking technology, different products have their own cutting, and today we will learn how to properly and quickly cut cabbage for pickling and sauerkraut. In this article, we will discuss not only optimal size straws for the main winter harvest, but also find out which tools and devices are most effective.

How to shred cabbage with a knife: instructions with video

A well-chosen knife is half the culinary success. But with what kind of knife is it best to chop cabbage for pickling beautifully and thinly?

It is absolutely not necessary to choose an expensive super-fashionable tool; a kitchen cutter that has been proven over the years will do just fine. But there are several conditions that the right knife for shredding cabbage must meet:

1. The blade should be long so that it can easily cut the forks in half, and then chop along the entire length, resting the end of the blade against the cutting board. This will reduce the load on the hand and adjust the width of the straw.
2. You should choose a knife with a fairly wide, well-sharpened, and most importantly, a durable steel blade that will protrude under the handle.
3. The sharp end of the blade is a prerequisite for shredding cabbage. Also, the blade should not be curly (waves, teeth), it should have a smooth sharpening line.

Now, when you were able to find the perfect tool, you can start cutting cabbage for sourdough. And how to do it right, our professional chef will tell you in a detailed video tutorial.

How to shred cabbage with a special knife

For non-professional cooks, a double-blade cabbage shredder will be a great help. It allows you to chop cabbage faster than with a regular knife, but this device is somewhat specific.

In order for the cabbage shredder to go quickly, smoothly and not give a strong load on the brush, you must first, as they say, fill your hand, and then, by trial and error, determine for yourself how it is more convenient for you to hold it and work with it.

For those who have just purchased this kitchen auxiliary tool, often at the first use it is required to demonstrate how to use the shredding knife correctly.

There are many videos on the web on this subject. Well, we have prepared comparative analysis two of the most popular shredding knives according to ordinary users.

Knife "Hostess"

There are a lot of users positive feedback assembled a shredding knife "Hostess", which consists of a steel stainless frame with two blades attached to it, also made of stainless steel.

If desired, the blades are quite easily sharpened with a small needle file. However, sharpening for such a knife is required infrequently. According to reviews, after eight years of operation, the blades remain sharp and perfectly chop cabbage.

The knife itself is lightweight, has a plastic handle that is comfortable to hold. They can chop cabbage pretty quickly. In just 5 minutes, judging by the reviews, you can turn two three-kilogram heads of cabbage into straws.

In addition, the blades produce an even, medium-sized straw, perfect for sourdough (5 mm). Also with this knife you can beautifully cut cheese, lemon (thin neat circles) and chop other vegetables, in addition to cabbage.

But the biggest plus is the cost. In ordinary household departments, you can buy such a knife for only 70-100 rubles.

This knife is very easy to use:

• We take the middle fork of cabbage, prepared for cutting: washed and peeled from the top leaves.

• cut off with a simple knife a small rounded piece to get a flat work surface for convenience shredding.

• We begin to shred the cabbage from top to bottom from the protruding edge of the cut.

The straw turns out to be even, of medium size, and is great for pickling, as well as for salads, as well as soups.

Planer "Giant"

This type of knife or even several knives is popular not only in Russia and the CIS, but throughout Europe, because this kitchen assistant comes from Germany.

The planer is a lightweight steel frame with plastic handle and 4 movable blades similar to a potato peeler. This design allows, according to the manufacturer, to chop vegetables, in particular cabbage, 8 times faster.

In addition to the mega shredding attachment, this machine has 3 attachments:

1. simple grater;
2. shredder wedge;
3. and a Roco grater for Korean salad;
4. as well as a food holder that protects hands.

In general, reviews about this planer are all positive. The downside of such a device is its price, which varies within 2000 rubles, depending on the configuration.

The planer is very easy to use:

• Cabbage forks, washed and peeled from the upper leaves, cut in half or into four parts - as you prefer.

• If you want to chop a half of cabbage, then it should be laid on the table with a rounded part, cut up, and, holding it with one hand, use the Giant planer to chop along the sharp part of the cut of the vegetable.

• Cabbage quarters are more convenient to hold in your hand, chopping straws with ease, without even making an effort.

Vegetable cutter "Kitchen Princess"

In everyday life this kitchen appliance better known as a potato peeler. It's really indispensable assistant, and a penny, because the price is 50-100 rubles, and the functionality is huge.

Such a vegetable cutter is most often used for peeling root crops (potatoes, radishes, beetroot, carrots), but it also does an excellent job with thick skins of zucchini, pumpkins and delicate tomato skins.

But, in addition to this, such a knife is also quite successfully used as a shredder. Thin circles of cucumber or potatoes, the thinnest piece of cheese - this vegetable cutter copes with such a task perfectly, just like with shredding cabbage.

But it is worth clarifying that such a vegetable cutter produces very thin straws, and therefore it is not suitable for sourdough.

The thing is that the fermentation of cabbage is a fermentation process that lasts several days, and the cabbage should gradually ferment during this time.

Thin straws can be salted and fermented very quickly, and the ongoing fermentation process will spoil it. As a result, the cabbage will turn out soft, sluggish and very sour. Ideally, the thickness of the straw should be 5 mm.

How to use such a vegetable peeler, you can see in this video.

How to shred cabbage with a shredder

Among kitchen manual choppers, vegetable shredders-graters and a manual cabbage shredder like a meat grinder have gained the most popularity. Let's see which device is more convenient to use.

Grater-shredder

This plastic or wooden board with a wide variety of attachments is available in almost every home. This device is very convenient to use, and you can chop cabbage and other vegetables (and not only them) very quickly with the help of such a shredder.

In addition, many models are equipped with a voluminous and very convenient container (where chopped products fall) and a holder that protects our hands from cuts, which makes cooking neat and safe.

Some models, such as Borner vegetable cutters, have a cutting thickness regulator: 3, 5 and 7 mm, which makes it possible to cut vegetables for different dishes.

For sauerkraut, a five-millimeter shredder is best suited. It is this average shredding parameter (5 mm) that is set by default on simple vegetable cutters with one shredding nozzle.

Today, electric vegetable cutters have also begun to appear. They are identical in terms of technology. hand graters, but are equipped with a mechanism that pushes the shredding knife back and forth, and we just have to push the cabbage cut into large pieces through the loading compartment.

However, the cost of such a device is much more than a conventional shredder: 2500 rubles. against 150-500 rubles.

And how to use a manual shredder-grater, you will be able to tell and show our step-by-step video.

Manual shredding

Lepse mechanical shredders are a great purchase for the kitchen, especially if you do not like ordinary graters: ease of use, assembly, disassembly and maintenance.

The principle of operation of this shredder is identical to a manual meat grinder:

• We cut the cabbage into four parts with a knife, and then cut each half into pieces, no more thick than the window of the shredder loading compartment.

• Further, for convenience, we cut each long piece into 2-4 parts so that they completely go into the loading compartment.

• Now it remains only to load each part into the vegetable cutter, press it in the grater with a pusher and turn the drum handle.

The result is an ideal cut for sourdough cabbage - fast, convenient and safe. And if you change the nozzle to a regular grater, then you can also quickly grate carrots for winter salad.

The cost of such a shredder is 700-800 rubles.

How to properly and quickly chop cabbage

Preparations for the winter, as a rule, are prepared in large quantities. And for such a large-scale sourdough, you need to finely chop a lot of cabbage. Someone, of course, is already accustomed to manual kitchen work, but there are several devices at the disposal of the housewives that can significantly reduce cooking time.

A blender, a meat grinder with a vegetable cutter and a food processor have an identical design and grinding technology.

We prepare devices for work

• The shredding nozzle-disk should be installed on the movable axis in the bowl, after which we close the container with a lid.

• If we are talking about a meat grinder, then first we fix the loading part of the vegetable cutter on the electric motor unit, and only then we insert the shredding drum into it.

If your chopper model is equipped with a shredder different sizes, then for pickling, choose a nozzle of 5 mm, because for this winter salad, shredded cabbage should be at least 4 and not more than 6 mm.

Cut cabbage for pickling

For shredding, cabbage must be cut into small pieces, the width of which will be slightly less than the volume of the loading window.

• To start, the forks should be cut into quarters along the stalk.

• Then cut each quarter in half across the veins.

• Next, we cut each part into 2-3 more parts so that the thickness of each piece is no more than the width of the vegetable cutter loading window. It is this length that the cabbage straws will be.

Shredding cabbage with a shredder

• We insert the prepared pieces of cabbage into the loading window of the unit so that the stratified part of the cabbage comes into contact with the grater, and the layers should be perpendicular to the blade. So the cut of the straw will be more even.

• We turn on the power of the device and use the pusher to pass the cabbage through the moving shredder.

Each person knows how to do a lot of things quickly: cheer up loved ones, calm a child, put on makeup, get ready for the road, and so on. Would you like to add to this list quick shredding, and then simple vegetable cutting, soups, salads will take much less time. Indeed, for every hostess or owner, time is a very important element.

Learning how to quickly shred is quite simple, but mastering such a skill requires endurance and patience.

And to inspire you, you can watch this short presentation.

At first glance, it may seem that the whole point is good tool, however, as you already suspect, getting a professional chef's knife won't help here. It's all about technology.

Quick shredding training

To learn how to quickly shred, you need:

• A little fearlessness and patience.
• Smooth surface.
• Cucumber or celery stalks (for the first time)
• A sharp knife with a comfortable handle, a wide blade and, of course, with a heel. The heel is the base of the plane of the knife at the bottom of the handle. It is labeled and stamped.

First step

How do you keep the food you chop? Two fingers? And you need to use all your fingers!

Put the middle and index on top of the cucumber, and the nameless one can also join them if it suits you. They should press the cucumber into the surface. The big and little fingers wrap around the cucumber.

Bend your fingers slightly so that their tips are, as it were, under the protection of the knuckles. The knife must be pressed with the blade to outer surface fingers. This way you can protect your fingers from injury. Look at the photo and try to repeat.

Second step

Press the side surface of the blade (the wider it is, the better) against the outer surface of your fingers, and press the tip of the knife against the board and do not tear it off during cutting. A hand with a cucumber moves along the board, not a knife.

Third step

Hands must be relaxed, otherwise you can cut yourself, and they will quickly get tired. No matter how sharp the knife is, they do not need to chop, but cut. You can adjust the thickness of the slices by moving the cucumber slower or faster.

It is better to start training when you have good mood and have at least 10 minutes. Free time. Good luck in the kitchen, save your fingers and time!

Video lessons