How To Cut The Most Common Vegetables | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates professional techniques for chopping, dicing, julienning, and preparing twelve different vegetables including asparagus, green beans, bell peppers, bok choy, broccoli, brussels sprouts, butternut squash, cabbage, carrots, cauliflower, celery, cucumber, fennel, garlic, ginger, leeks, mushrooms, onions, scallions, shallots, squash, zucchini, and tomatoes.

From the video

Answers: How do you chop and dice different vegetables like a professional chef?

• vegetable cutting techniques
• peeling and coring vegetables
• making julienne cuts
• dicing vegetables
• making brunoise cuts
• preparing mirepoix vegetables

Ingredients

• asparagus
• green beans
• bell pepper
• bok choy
• broccoli
• brussels sprouts
• butternut squash
• cabbage
• carrots
• cauliflower
• celery
• cucumber
• fennel
• garlic
• ginger
• leeks
• mushrooms
• onions
• scallions
• shallots
• squash
• zucchini
• tomatoes

What it concludes

• Buying larger asparagus makes them easier to handle and better tasting.
• Cutting vegetables with the skin side down prevents slipping and ensures safer cuts.
• Removing the white membrane from bell peppers reduces bitterness and improves texture.
• Blanching tomatoes in boiling water followed by an ice bath allows the skin to peel off easily.
• Soaking mushrooms in water does not cause them to absorb moisture and ruin texture.