Learn Chopping Techniques
Chopping is the general term used to describe a cutting technique that doesn't put much emphasis on uniformity of the pieces or when uniformity isn't possible, as with chopping many fresh herbs.
Remember, following standard cutting sizes when cooking can be important as different sizes will allow for different cooking times, different textures and varying amounts of flavor to be imparted in your food.
Coarse Chopping
Although uniformity when chopping is typically not important the standard size pieces when coarsly chopping is 3/4 in. x 3/4 in. x 3/4 in. Be sure to use the techniques shown in the 'cutting basics' section.
Chopping Garlic
Learning how to chop garlic is a great way to save time for many people. Garlic is usually either chopped very finely or made into a paste.
- Lightly crush individual cloves of garlic under your chef's knife or other flat tool then peel.
- Keeping your off-hand flat, hold the tip of the knife on the cutting board while rocking the knife back and forth over the garlic until the desired size of the pieces is reached.
- If you are going to make a paste you start with finely chopped garlic then take the edge of the knife at a low angle and scrape it across the garlic over and over until a paste is reached.
Chopping Fresh Herbs Such as Cilantro
Using fresh herbs can add a lot of flavor and flair to your dishes and learning to chop herbs is quite simple.
- Typically you'll want to wash your herbs in cold water, drain well and remove any stems there might be.
- Using the same technique as chopping garlic you can now chop your herbs coarsly or finely as needed.