Basic Knife Cuts Help - CHOW Tip

Aida Mollenkamp helps trouble shoot your knife cuts.

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TRANSCRIPT
The most common things you come across when you're talking about these standard knife cuts would be these three things. First of all, how important is it to use the right cut? Well pretty important, because whether you dice or bias cut, that kind of depends how long the cooking time's going to be so follow the recipe and use the right cut. Second of all, what do you do with all those extra pieces, the peelings and the extra cuts on the potatoes? What I do is I throw them in a plastic bin and then once a week I make vegetable stock out them. So all you have to do is throw them in a pot. Cover them with water. Simmer them for about thirty to forty-five minutes and you don't have to go to the store and buy yourself stock. And then third of all, bruising, that's mostly a problem with chiffonade cut. And the thing is you want to make sure you cut those herbs or leafy vegetables last minute. And also, before you start cutting them, make sure they're nice and dry because any moisture in there is going to promote bruising to that vegetable. So as long as you keep those three things in mind, you should pretty much have success with knife cuts.