Tutorials
Proper vegetable cutting can quickly speed up preparation time and cooking time. Certain style cuts are not just for an unusual presentation. You should cut a carrot into a diagonal slice if you are going to stir fry it because a diagonal cut will have more surface and therefore cook quicker. However, for a longer cooking stew or soup you want a carrot cut that will hold up to the cooking time such as a roll or stew cut or round cut.
There are three different sizes to a particular cut: minced would be the smallest, diced would mean medium sized and chopped would mean larger size pieces of the same vegetable.
It is not crucial you learn these different styles, only more helpful. If you cut a carrot too large for the dish it will just take longer to cook that’s all. Look for future video showing these cutting styles on this blog as well as YouTube.
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