Smashed (with knife heel) then minced - garlic cloves
Use in everything because garlic is life! The smaller the cuts the quicker it cooks. Use the widest part of a chef’s knife to cover the clove; press down to smash. Use the back part of the blade to go over the garlic in a sewing motion (try not to lift the knife off the board!).
Small diced - tomatoes
Salsa & nacho perfection. Trim the root end and quarter the tomato; Remove gel & seeds from tomato (save for soup stock or tomato sauce). Cut into ¼-inch strips, then cut crosswise into small dice.
Medium diced - onion
Create perfect cubes that cook evenly for soups and casseroles. Halve the onion through the root; use a sharp chef/santoku knife to cut in (but not all the way through!) in 1/2-inch layers; Turn the onion & cut in from the top (still leaving the root intact); turn again and cut through; diced onion will fall right onto your board!
Half moon - onion
Easy curved pieces for stir-fries & pickling. Cut off both ends, halve, peel off papery skin, cut crosswise a slight angle by the inch.
Julienne - onion
Thin strips for even cooking. Cut off both ends, halve, peel off papery skin (see half moon) cut crosswise into thin strips.
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Bias – celery
You’re slicing and making it pretty at the same time. Instead of cutting straight across, turn your knife slightly on the diagonal and cut to create uniform angled sliced
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Chiffonade - basil
You’re making herb ribbons! For pretty garnishes and saladsStack the herbs (largest at the bottom); Roll from large end into a tight log; Slice crosswise into strips; fluff with your hands.
Cubed - potato
For soup, stew, and deep-frying “Square off” the spud by trimming rounded edges on all sides to yield sharp angles. Cut lengthwise into strips; Then cut crosswise into cubes.