Chopped Vegetables
Sometimes chopping vegetables can be tricky, especially if you need a certain size. This quick tutorial will show you an easy way to chop vegetables, especially if you need the pieces to be small.
No matter which vegetable you are chopping, you’ll likely begin the same way. I’m going to demonstrate here on celery and carrots, but the same instructions can be applied to almost anything.
If you need large pieces (typically used in a vegetable sauté or in soups where they will break down), just cut straight across perpendicular to the vegetable. If you want a fancier shape, cut at an angle.
If you need a smaller chop, make slices parallel to the vegetable (1 or more depending on size needed) by sliding your knife from one end to the other, then cut perpendicular slices to make a finer chop.
If you’re chopping something round, such as a carrot, slice in half lengthwise, then place the flat side down on the cutting board and make more parallel slices depending on how big you want your pieces. Next, begin your perpendicular cuts. Be very careful since carrots are hard and can roll, causing the knife to slip!
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