Wednesday, March 26, 2008
It can be quickly shredded by hand using a chef's knife. Work with one quartered section at a time, placing it cut side down on the cutting board. Cut crosswise, creating shreds of the desired thickness. For the most efficient action, keep the point of the knife on the board as you raise and lower the handle; guide the knife blade with the knuckles of your other hand.
From "The Cook's Book: Techniques and Tips From the World's Master Chefs," edited by Jill Norman (DK Publishing, 2005).