How to beautifully cut vegetables into soup. Vegetable cutting technique

Before you start cooking, you probably check whether all the ingredients are in stock, whether you have the necessary frying pan and saucepan, whether you have forgotten skewers or foil... But it is no less important to know the technology of the process. How and which one to hold a chef's knife, how to properly cut vegetables into cubes or strips - all these subtleties of culinary skill will help you prepare a dish faster and make it tastier.

Squeeze the handle of the knife, as close to the blade as possible, with your thumb and bent index finger, the remaining three fingers wrap around the handle of the knife. Don't grip the knife too tightly, or you'll tire quickly, but don't hold it too loosely either.

The thumb of the second hand is pulled back - it seems to embrace the vegetable or fruit and push it towards the knife. The remaining fingers should be bent inward: the second phalanges of the index and middle fingers are located almost perpendicularly, the little finger is in no case protruding. The blade of the knife is pressed against the folds of the fingers and glides slightly along them when cutting.

The easiest way to cut is when the blade moves from top to bottom. And this can be done in several ways. Hold the knife at a sharp angle, the tip of the blade should rest against the cutting board, cut the vegetable with the central part of the blade. Start by moving the knife down and slightly forward, cutting all the way through the cucumber. When the blade is fully on the board, lift it and return the knife to its original position.

Hold the knife, slightly raised, at a sharp angle, the blade lies halfway on the board and is located in the middle part on the carrot. Start moving the knife down and slightly forward, without completely lifting the knife from the board.

The blade at the tip is the sharpest and narrowest part. It is usually used for delicate slicing, such as mushrooms or very ripe tomatoes, into very thin slices.

The central part of the knife is used in most cases - for cutting hard and soft vegetables and herbs.

The heel is the part of the blade opposite the tip. Typically used for labor-intensive cooking that requires a lot of effort, such as chopping the white part of a leek or chopping nuts. The force of the load can be increased if the palm of the other hand presses on the butt of the blade. This is also the most effective way to make sharp, rough cuts.

Cubes: small, medium, large.

This is the most common cutting method. Small are considered to be those with a side from 2 mm to 1 cm, medium - from 1 to 2 cm, large - over 2 cm. The smaller the cubes are needed, the better the knife should be sharpened. It is better to use a special vegetable knife - it can be easily identified by its small size and narrow, sharp blade.

Often used when cutting vegetables to prepare dishes of uniform consistency (sauces, puree soup) or those that require very quick frying.

If the recipe says “chop,” this means the product should be chopped almost into porridge.

Medium cubes indispensable when cutting vegetables (and other related products - meat, poultry, fish), when preparing filling, especially for pies.

Large cubes required in dishes whose recipe involves baking in the oven or stewing, for example, roast or stew.

1. Cut the peeled onion lengthwise into two halves so that the knife passes through both ends - the “butt” and the “tail”, and not through the middle. Place the cut side of the half on the board and use the tip of the blade to make deep parallel cuts along it.
2. Turn the knife horizontally and cut the onion in half from left to right. If it is large, 2-3 transverse incisions can be made.
3. Cut the onion into cubes using the middle of a knife blade. The smaller the intervals between cuts, the smaller the cubes will be.

If the recipe says “chop”, this means that the product needs to be cut into very thin, long strips. Most often, white cabbage is prepared this way, but it also happens that regular onions or leeks are also prepared. For such cutting, you can use either a regular knife, a hatchet (hatchet) or a special mandolin grater. If the straw turns out to be too long, it needs to be cut crosswise into 2-3 parts.

Thin straw cut into strips 3-5 cm long, 2-3 mm wide and thick. Most often it is used for various dishes from cabbage or pickling sauerkraut, as well as preparing vegetable filling for pies or caviar.

Thick straw cut into lengths of 4-6 cm, width and thickness of 5-6 mm. You simply cannot do without it if you decide to pamper your loved ones with soups that traditionally simmer over a fire for a long time, for example, borscht or cabbage soup. Thick carrot sticks are a necessary component for preparing classic pilaf.

1. Cut off the top of the pepper along with the stalk.
2. Cut the pepper lengthwise into slices: the thinner the strip you need, the more slices you can have.
3. Cut the slices lengthwise into strips.

1. Peel the carrots and cut them with a sharp knife across, but slightly diagonally, into slices no more than 3mm thick.
2. Place the sliced plates one on top of the other and cut into strips of the required thickness.

One of the most convenient ways to cut onions. It is used if you are going to simmer a dish for a long time and is simply ideal for preparing pilaf.

1. Cut the peeled onion lengthwise into two halves so that the knife passes through both ends - the “butt” and the “tail”, and not through the middle.
2. Place the half with the cut side on the board and, using the tip of the blade, cut lengthwise into slices 3-4 mm thick, moving clockwise.

Circles: thin and thick

This method is applicable to any vegetables that are round when cut, but cannot be separated into layers. These can be cucumbers, carrots, daikon, eggplants, zucchini, tomatoes, potatoes, etc., but in no case onions or leeks. As a rule, vegetables are cut this way for salads or dishes that are baked in layers, such as lasagna or Parmentier potatoes. The thickness of the circle can vary from 1 mm to 1.5 cm. If you want to get very thin circles, it is better to use a special mandolin grater or a very sharp thin knife for cutting vegetables.

Cut the leeks into rings.

If you are preparing a salad or appetizer, then the ideal option is thin rings, 1 to 4 mm thick. For dishes baked in layers, such as vegetable stew, or cooked in batter, thick rings are usually used, the thickness of which varies from 5 mm to 2 cm.

1. Peel the top layer of leeks.
2. Using a sharp vegetable knife, cut crosswise, but slightly diagonally, into rings of the desired width.

Cut the onion into half rings.

This cutting method is especially good for stewing - poultry, meat, fish.

Cut carrots into cubes

Such cutting requires a well-sharpened chef's knife and accuracy, since all culinary flaws and irregularities will be especially noticeable. Thin sticks, measuring 5x2 x 1 cm, are indispensable in quick-frying dishes, especially Asian cuisine in a wok. Thick, measuring 6x3 x 2 cm, are often used when canning or baking dishes in the oven.

1. Peel the carrots.
2. Cut with a sharp knife in half lengthwise, then several more times - the width of the bars depends on what size you want them to be - thin or thick.

Slices: small, medium, large

Slices is a term that is understood quite broadly in cooking. This can be cut diagonally, lengthwise or crosswise.

Small slices with a piece thickness of 1 to 4 mm, they are often used for preparing dishes that require boiling and then grinding into puree. Medium slices, ranging in size from 5 mm to 1.5 cm, are used in salads, soups or vegetable stews.

Big chunks, exceeding 5 cm, are simply irreplaceable when baking, especially meat dishes - it could be a leg of lamb or a pork knuckle. Or if we are talking about an independent vegetable dish, say, cabbage or pumpkin, which can be baked, fried, cooked in breadcrumbs or batter.

1. Cut each mushroom in half lengthwise or crosswise.
2. Divide each half into thin strips, 1 to 4 mm wide.

Figured cutting

For a good cook, everything is important, including the size and shape of the cut products. This determines how easily different ingredients are mixed and imbued with each other’s taste, how quickly they soften during cooking or stewing, whether they “drain” prematurely in a salad, and a whole series of other little things that can either emphasize or spoil the taste of a dish. Professional cutting has other advantages: it saves time and makes our food beautiful.


Cutting vegetables

Sweet couple: knife and board

We discussed the principles of choosing a knife in another article. In short: for traditional cutting of vegetables and fruits, a large or medium kitchen knife with a wide, smooth blade without bends and a sharp end, well sharpened, is suitable. The cutting board should be wooden or plastic, but in no case glass. Working on a hard surface will ruin any knife, even the highest quality and most expensive.

General principles of shredding

Not everyone knows that chopping and cutting are not the same thing. Even a beginner who has only recently picked up a knife can somehow chop up the food and put it into the boiling broth. But you need to learn how to chop: master the technique of the process and, gradually increasing the speed, achieve real mastery.

Rule 1. Take the knife in your working hand as follows: the thumb is located on the side along the handle, and the index finger is on it, so that its first and second phalanges are on the top of the blade. This position gives complete control over the movements of the instrument.
Rule 2. Do not lift the tip of the blade from the cutting board. Raising and lowering the handle evenly, move along the product being cut. Try to achieve the same pitch when moving the knife: it can be 5 mm (potato slices for soup), or the thickness of a sheet of paper (as when cutting carpaccio) - it all depends on the product and subsequent processing.
Rule 3. Don't stress! Keep your hand relaxed, otherwise it will get tired very quickly. At the learning stage, control the correct position of your hand and fingers; gradually they will become familiar. Start by slicing at a slow pace and pick up speed as you master the technique.

Each vegetable has its own way of cutting

In fact, there are not many simple ways of slicing, much less than there are products. Here are the main ones.

Straw. Used for cutting potatoes, carrots, beets and other raw vegetables before boiling or frying. Cut the potatoes into plates approximately 2-3 mm thick, place them on top of each other and chop them crosswise with the same knife offset step - about 3 mm. Large root vegetables, cabbage and peppers are cut into strips about 5 cm long. For carrots this can be 1.5 - 3 cm, depending on its size.

Bars. In terms of shape and cutting technique, these are the same straws, but thicker. The length of the blocks is up to 4 cm, thickness - from 7 to 10 mm. Used for preparing first courses (boiling) and stewing.

Cubes. Cubes are obtained by transversely cutting into strips or cubes. Large and medium ones are suitable for subsequent heat treatment. Boiled vegetables are cut into small cubes for salads.

Circles and slices. These methods are good for cutting small, round root vegetables. If necessary, they are additionally “sharpened” (this can be done while cleaning, using a special vegetable knife), giving them a cylindrical shape. The circles are cut quite thinly (within 2 mm) and used for frying; the slices can be thicker, especially if they are intended for soup.

Rings, half rings, cubes. Well, of course, we are talking about onions. It is not so easy to chop this capricious product.
The bulbous layers try to slip out of your hands, your eyes water, so your fingers keep getting caught under the knife.

The most common way to cut onions is in half rings. When shredded correctly, this is done completely safely. Using a sharp knife, cut the onion in half. Holding the half with the bent fingers of your other hand, make the first cut. Change the position of your palm. Grab half of the onion from the top so that your thumb is on one side and your fingers on the other. The knife moves inside this “arch” and sequentially cuts half rings up to 2 mm thick.

To get cubes, cut 3mm half rings and then chop them crosswise.

Real onion rings are used very rarely - mainly for barbecue. There is a simple trick that greatly simplifies this work - deprive the onion of its spherical shape. To do this, cut off a thin plate on the side. Place the onion on the resulting “bottom” and do with it what you want, that is, cut into layers of 1-2 mm, which you will then separate into rings.

Slicing tomatoes

The most popular ways of cutting fruit vegetables are into circles and slices for salads, cubes and strips for soups. However, tomatoes, with their juicy pulp and thick skin, require special treatment. Even with the most sharpened blade, when chopping normally, you risk crushing the fruits and squeezing out all the juice from them, so take a special serrated knife. This tool is recommended for slicing some fruits: lemons, oranges, peaches.

Japanese slicing

Japanese cuisine pays great attention to chopping food. True, the main cutting methods are the same: into large cubes (Sainomegiri), and small ones (Mizingiri), into strips (Sengiri). There are also techniques that are unusual for us.

Sasagaki - planing. Hold the carrot or burdock root in your non-working hand, sharpening it like a pencil. This method is also applicable for other roots, for example, horseradish, parsley, parsnip.

Katsura flour - circular cutting. Used for daikon, carrots and other root vegetables of similar shape. Take the knife in your working hand, clasping the top of the blade with your palm, and the blade along the side of the vegetable. Turn the daikon in a rotating motion, cutting thinly from the top. This is similar to how you would unwind a roll of paper, using a knife to separate each layer.

The circular cutting technique demonstrates well the need

Each dish requires a specific cutting of ingredients. Potatoes are one of the most common and popular ingredients for preparing breakfasts, lunches, dinners, snacks, salads and much more.

This article will give you tips on cutting potatoes.

Potatoes cut into neat strips are ideal for deep frying. If you don't have a deep fryer, a heavy-bottomed frying pan or saucepan will also work (you'll need to pour a large amount into it).

How to do it right:

Select the potatoes
Suitable for large and medium sized root vegetables
Carefully peel the potatoes, cutting out all, even the most minimal damage.
Wash and dry the potatoes (you can simply wipe them with a towel).
Cut the potatoes into 3 slices (lengthwise)
Now cut each plate into strips about 1-1.5 cm thick (no more).
The ends can be left uneven

IMPORTANT: If you cook French fries, be sure to fry them in small portions. This way the potatoes will turn golden on all sides and acquire an elastic crust.

French fries"

How to beautifully cut potatoes into cubes?

Diced potatoes are often used to prepare first and second courses, such as soup or stir-fries. Preparing potatoes is very simple, for this you need:

Clean and rinse it
Dry or wipe with a towel
Cut each potato into 2 or 3 layers (depending on how large the potatoes are).
Cut each layer first along and then across
Depending on how large the cubes you need, you can cut the layer into 2 or 3 strips.

IMPORTANT: The advantage of this cut is that it can be obtained from any potato (small or large).

How to beautifully cut potatoes in the shape of a flower?

You don't often see potatoes cut and arranged in the shape of a flower. This curly cut is used for baking dishes in molds, combining it with vegetables or meat.

How to cut:

Choose large potatoes, which are ideal for creating large petals.
Peel and wash the potatoes.
Cut large potatoes in half
Then start cutting each half into thin slices (with a knife or using a slicer).
Start laying out the flower; to do this, the “petals” need to be folded in a circle.

How to beautifully cut a potato into a spiral?

To cut potatoes in the form of a spiral, you need to acquire a special device, which consists of an attachment, a knife and a skewer. The modern market has several of the most popular manufacturers of such spiral cuts.

How to do:

Place the potatoes on the holder
Insert knife
Start by running the knife from the top to the bottom of the potato.
Cut a spiral that is too long in half

IMPORTANT: Each spiral is initially or as it is cut, threaded onto a skewer (you can also use a wooden kebab stick). The potato spiral is fried in a large amount of oil, as in deep fat.

How to beautifully cut potatoes for soup, borscht?

Any dish should be not only tasty, but also beautiful. Of great importance for soup, borscht or pickle soup is the cutting of potatoes - one of the main ingredients. It is best to cut into small cubes for the first course.

How to make the cut:

Potatoes of any size need to be peeled and washed.
Cut the potatoes into 3 slices (if they are large, you may need 4 slices).
After this, cut each plate into strips 1 cm wide, which are then cut crosswise.
You should get neat 1 cm cubes.

How to beautifully cut potatoes into slices, in a rustic way?

Potatoes, cut into slices, are ideal for preparing a dish such as “country-style potatoes”.

How to cut:

Wash the potatoes thoroughly without removing the skins.
All pieces of dirt and shoots must be removed.
Place the potatoes on the board
Cut it in half but keep it whole
Depending on the size of the potato, make two or three more cuts.
The resulting slices can be fried

IMPORTANT: Country-style potatoes are fried in a large amount of oil, then placed on a paper towel (to absorb excess fat) and served, seasoned with crushed garlic and finely chopped fresh herbs.

How to beautifully cut potatoes into slices?

This type of potato cutting is suitable for making casseroles and stews.

How to cut:

Potatoes should be peeled and washed
Cut the potatoes in half
Take half the fruit; it should be cut with a knife or on a cutting board.

How to beautifully cut potatoes into cubes?

Wedges are cutting potatoes into thick strips.

How to cut:

Peel and wash potatoes
Cut each potato into 2 or 3 layers (depending on size).
Cut each layer into 3 or 4 strips

How to beautifully cut potatoes into slices?

This type of cutting is ideal for baking.

How to do:

Potatoes should be peeled and washed
You will need a cabbage shredder
The cutting can also be done with a regular knife, but the rings will be thinner.
Place the potatoes on the holder and start cutting into thin round slices.

How to beautifully cut potatoes thinly?

Thin slices of potatoes are called “pai”. I use it to decorate gourmet dishes, as well as add potatoes to salads.

How to do:

You will need a grater for Korean carrots
Choose the largest grater
Start grating the peeled potatoes (the process is labor-intensive, but possible).
Potatoes cut into thin strips are deep-fried until golden brown.

Video: “4 Fried Potato Recipes”

The preparation of most dishes begins with washing the vegetables, peeling them, and then cutting the vegetables. It is very important to cut vegetables correctly, because homogeneous (equal in hardness and softness) vegetables reach their readiness almost simultaneously, acquire a beautiful appearance and excellent taste during the cooking process.

There are various ways to cut vegetables, are just as different and diverse and types of cutting vegetables from professional chefs, but we will talk about the simplest and most basic ones that the average housewife can use without having a professional education in cooking. You know some types of cutting, and some it makes sense to start using, because it’s never too late to learn.

You see a photo of cutting vegetables into cubes and shavings on the right.

Simple cutting of vegetables

Simple cutting of vegetables, which absolutely any housewife can use when preparing various dishes, includes the following forms of cutting vegetables, which we will consider in detail below: sticks, strips, cubes, slices, rings and half rings, slices, circles, squares, shavings, chopping ( shredding). They are cut at home with small and medium-sized knives.

Forms of cutting vegetables

Cutting into strips

Cutting vegetables into strips is a very popular type of cutting. Cut in this way: potatoes, carrots, celery, beets, onions, white and red cabbage.

Culinary use: for deep frying. Used as a side dish for many meat dishes. Also for borscht, pickles, soups.

Potatoes and other root vegetables are first cut into thin slices, and then these slices into strips. This creates a straw. The thickness may vary depending on the type of dish. Onions and cabbage are first cut crosswise with a knife, and then shaped into strips.

An example of cutting vegetables into strips on the left.

Cutting cubes

The following vegetables are cut into cubes: potatoes, carrots, celery.

Culinary use: for deep-frying as a side dish for various meat dishes. Also used in the preparation of soups, borscht and various broths with vegetables.

Potatoes and other root vegetables are cut into cubes as follows: first, they are cut into thick slices, then they are cut into cubes. The form of cutting vegetables into cubes is very popular; for example, we often use it when cutting potatoes for frying.

An example of cutting vegetables into cubes is in the picture on the right.

Slicing Cubes

Vegetables are cut into cubes: carrots, potatoes, onions, white cabbage, greens (celery, parsley, dill).

This type of cutting of vegetables is used in cooking when preparing soups, okroshka, cabbage soup, as a side dish for hot meat dishes, as a decoration for cold and hot dishes.

The potatoes are first cut into cubes into plates, which are then cut into cubes, after which these bars are cut into cubes. Root vegetables can be cut into cubes of various sizes, depending on the type of dish: the cubes can be small, medium or large.

An example of cutting vegetables into cubes is in the simple schematic diagram on the left.

Slicing Circles

Potatoes and carrots are cut into slices. Both raw and boiled vegetables are cut this way as a side dish for main dishes, as well as for soups and borscht.

To cut vegetables into circles, first you need to cut off a thin layer of potatoes and root vegetables, then give the vegetables a cylinder shape and cut them into circles. To ensure that the circles are approximately the same when cutting, choose vegetables that are approximately the same size.

An example of cutting vegetables into circles is in the schematic picture on the right.

Slicing

Beetroot, carrots and potatoes are usually cut into slices, both raw and boiled vegetables for various dishes.

Potatoes and root vegetables are cut into slices by first cutting the vegetable into two or four parts lengthwise (depending on the size of the vegetable), after which each resulting part is cut into slices.

Slices are also convenient for frying potatoes or baking them in the oven along with meat.

An example of cutting vegetables into slices is in the schematic picture on the left.

Slicing Slices

Mainly potatoes, onions, and carrots are also cut into slices, also for main dishes and as a side dish for meat dishes.

Slices. To cut root vegetables into slices, you should cut it crosswise into pieces, then these parts need to be cut lengthwise into several more pieces. Onions and potatoes are cut into 4-6 or more pieces, depending on their size and the type of dish for which they are cut.

In the spring and summer, we often cut tomatoes into slices for salad and just serve them on the table.

An example of cutting vegetables into slices is in the schematic picture on the right.

Cutting Squares (checkers)

White cabbage is cut into squares (checkers) for various soups and borscht.

Squares or checkers, as they are also called differently, are cut simply: cut a leaf of white cabbage into 2-4 parts, and then these parts are cut into squares.

You can also try cutting other vegetables into squares at your discretion, such as potatoes or cauliflower.

An example of cutting vegetables into squares or checkers (checkers) is in the schematic picture on the left.

Slicing Rings and half rings

The type of cutting vegetables into rings and half rings is ideal for onions and leeks. It is cut into various salads and added to fried potatoes.

Rings and half rings are one of the most popular ways for housewives to cut onions. cut onions and leeks using this method. First, the onion is cut across its axis into circles, then these circles are divided into rings. We will get half rings if we first cut the onion into two parts along the axis, then cut them crosswise and divide them into half rings.

An example of cutting vegetables into rings and half rings is in the schematic diagram on the right.

Cutting Chips

Horseradish and potatoes are shredded and used as a side dish for meat dishes.

Planing or shaving. The roots of horseradish and radish need to be planed with a knife to obtain vegetable particles in the form of shavings. Potatoes can also be cut into chips, but without special preparation it is a little difficult.

The shavings are very similar to what you get by grinding vegetables on a hand grater, so you can grate the same horseradish as carrots and beets.

An example of cutting vegetables into shavings in the simple schematic drawing on the left.

Slicing Chopping (shredding)

Using a fine chop, vegetables such as carrots, white cabbage, onions, and herbs (parsley, dill) are chopped.

Shredding and chopping vegetables. Mostly vegetables such as carrots, cabbage, garlic, onions, and herbs (parsley, dill) are chopped. To do this, finely chopped vegetables are chopped (shredded) with a knife until small pieces of the vegetable are obtained.

Shredding vegetables is very similar to grating on a hand grater, and sometimes this rather complex process can be replaced with just a regular grater. For example, for decorating various salads with mayonnaise with grated boiled egg. Using chopping, you can decorate any dish: be it main courses or just salads.

An example of cutting vegetables by chopping or shredding is in the schematic picture on the right.

Try and learn!

In cooking, the method of grinding ingredients is very important not only from the point of view of cooking and the taste of the dish, but also from the aesthetic side. This vegetable is more often used for preparing salads, so the choice of how to cut a cucumber: into strips, cubes or slices depends on the shape of the accompanying ingredients. Today we will consider not only the standard cucumber cutting options and their purpose, but also those that increasingly appear in modern popular recipes.

Forms of cutting fresh cucumber

Straw

Cutting cucumbers into strips is called julienne and is used for salads, cold soups, rolls and some appetizers. The optimal thickness of small straws is 0.2 cm, medium – 0.4-0.5 cm. The length of the straws can be different: from 2 to 10 cm, depending on the purpose of its use.

For example, for cold soup it is better to choose small and thin straws, but for rolls you will need to cut long straws 3-5 mm thick.

Cubes

The second most popular method of cutting cucumber is a cube, which is used for salads of any kind and cold soups. The standard size of the cubes is 5 mm. However, there are methods for salting and pickling cucumbers in large cubes - 1 cm in cross section.

Mugs

This cut can be found in some salads, but most often it is used to decorate vegetable plates.

Slices

This form of cutting is a thin (0.1-0.2 cm) layer. It can be made in different ways and sizes - the most convenient way to do this is to use a shredder. Typically, slices are used for preparing cold appetizers, filled rolls, vegetable rolls, or for decorating dishes.

The most popular type of slice is cutting cucumber into circles at a strong angle; it is used for vegetable plates. For rolls, the cucumber is chopped thinly along the entire length.

Wedges and slices

Cutting cucumber into slices and slices is in demand in preparing salads and cold soups. It is a half or quarter circle. The thickness of the slice can be from 2 to 5 mm.

Bruschi

The cubes can most often be seen in Korean salads or rolls. There are 2 ways to cut a cucumber into bars and the simplest is to longitudinally cut the fruit into 4 parts. The length of the bars can be either short (4 cm) or long (up to 10 cm).

How to prepare a cucumber for slicing

Rinse the fruit under running water.
Cut off the bottom and top edges.

If the skin is thick, it can be removed with a vegetable peeler.

How to properly cut a cucumber into strips

There are several ways to cut cucumbers into different strips: medium, long and even. We will consider all these methods step by step, with photos and detailed explanations, in this paragraph.

How to beautifully cut a cucumber into large strips

Cut the cucumber crosswise into pieces, the length of which should correspond to the length of the desired straw.

Then we lay the piece on its side and carefully use a knife to make a cut along the length for the skin.

Moving the knife forward with sawing movements with a small amplitude, using the finger of the hand holding the cucumber, we seem to untwist the fruit, opening up the cutting area for the knife. The thickness of the cut layer should be equal to the thickness of the desired straw.

You need to cut the layer down to the seed core.

After this, we divide the long layer crosswise into 3 parts and stack them on top of each other.
All that remains is to chop the stack of slices into straws. Slicing thickness = slice thickness.

In the same way, you can cut thicker strips (5-7 mm) and use them for a vegetable plate.

How to cut a cucumber into small strips

This cutting option is ideal for cold soups.

Chop the cucumber fruit into circles, the thickness of which should be 0.2-0.3 cm.

After this, we stack the slices on top of each other.

And chop the entire stack crosswise into small strips - 0.2-0.3 cm thick.

If longer straws are required, for example for salad or rolls, then the cucumber must be chopped into slices (circles at a large angle), and then, folding them in a stack, chop the straws along the long side of the slice.

How to cut a cucumber into long strips

The optimal choice of dishes for this type of cutting is Asian salads and rolls.

Cut the cucumber along the long side into slices 0.3-0.5 cm thick.

After this, we stack several slices and cut them lengthwise, departing 0.3-0.5 cm from the outer cut.

This is the kind of straw we will get.

How to beautifully cut a cucumber into cubes

In order to cut cucumbers into cubes, you should first cut them into strips, about 5 mm thick. You can choose the method of cutting into strips yourself - whichever is more convenient for you. We will give the standard method:

Cut the cucumber lengthwise into slices - 5 mm in cross section.

Then, stacking 2-3 layers on top of each other, we also cut them lengthwise into cubes, retreating 5 mm from each subsequent cut so that the cubes are even.

After this, we chop the bars crosswise, still retreating 5 mm from the previous cut.

This method is more professional, but for some it may be more convenient than the previous one.

Chop the cucumber crosswise into circles (5 mm) and place them overlapping on the board.

Next, chop the mugs with transverse straws (straw thickness = 5 mm).

Cut the resulting straw crosswise into cubes with the same thickness parameters - 5 mm.

How to cut cucumbers into slices

This cutting of a cucumber is no more difficult than cutting into circles, with only one difference: for slices, the cucumber should first be cut into 2 longitudinal halves, and for slices - into 4 longitudinal parts.

Option #1

For Korean salad and pickling, take thin cucumbers and cut them along the axis into 4 parts. If the cucumber is thick, then each block can be cut lengthwise again.

We adjust the length of the bars according to the recipe. For pickling, bars cut to the length of the cucumber are most often used, and for salad - four or five centimeter pieces.

We hope that you took away something new and useful for yourself from our master class, and now you will be able to cut a cucumber into strips and other shapes. Use different methods to find the most optimal and convenient option for yourself.