Tip About Preparing Vegetables

Wednesday, October 1, 2008

During a cooking session at The Post, Jen Lin-Liu showed us a technique Chinese cooks use to shred vegetables such as carrots and cucumbers, prepping them like julienne. Using a Chinese cleaver, she cut thin slices on the diagonal, then laid them on the cutting board so they overlapped. She then cut very thin strips, like matchsticks, working from one end of the pile to the other.

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