Gastroback 42515 Design Wok Advanced Pro Manuel d'utilisateur télécharger pdf (Page 17)

PREPARATION TECHNIQUES

The success of any dish depends on careful forethought

and preparation. To achieve an authentic Asian appea-

rance and even cooking results, food should be cut into

small, even pieces. This allows food to cook quickly and

to be easily picked up with chopsticks.

Slicing

A straight slice is used for cutting meats and vegetables.

Slices should be of an even thickness. Partially frozen

meat will slice more evenly. Slice meat very thinly, across

the grain to obtain a more tender result.

Matchstick or julienne

First slice the vegetables as described above. Then, stack

slices and cut again into thin or thick sticks depending on

the recipe.

Shredding

Used for cutting meats and vegetables. 5 mm slices of

food should be stacked, then cut again into 5 mm sticks.

Vegetables such as cabbage and spinach should have

their leaves stacked, then rolled up. Cut width ways very

finely.

Cubing and dicing

Used for cutting meats and vegetables. To cube, cut 2.5

cm slices, then stack them on top of one another and slice

3 mm thick in the opposite direction. Cut again in the op-

posite direction forming 2.5 cm cubes. To dice, follow the

same directions, making 5mm slices forming 5 mm cubes.

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Gastroback 42515 Design Wok Advanced Pro Manuel d'utilisateur Page 17