Be A Cut-Up: Learn Raw Food Knife Skills
Posted on December 02 2010 | (4) Comments
Category:Raw Ingredients and Equipment
While many raw food recipes require nothing more than a blender or food processor, some basic knife skills will go a long way towards making the dishes you create - especially desserts with ordinary fruits -- look extraordinary.
Knowing 'the right tool for the job' is also useful. For firm or large fruits, such as apples, and pears, a chef's knife is essential. Choose a 7" to 10" size knife, depending on what feels good in your hand. For softer, more delicate fruits - like nectarines, for example - a 5" serrated knife is a better option.
Once you've selected your knife, the next step is to determine how an ingredient needs to be cut in a specific recipe. Sliced? Diced? Minced? Slicing divides the fruit into relatively thin pieces, either lengthwise or crosswise. Dicing produces small cubes, about one-quarter inch. Mincing chops the fruit finely.
In addition to making raw food look wonderful, cutting ingredients in different ways also enhances the texture of the dishes you create. Pairing a thinly sliced piece of nectarine with a cube of diced apple gives you mouth a variety of sensations along with tastes.
In my book Raw for Dessert, I devote an entire section to knife skills with fresh fruit. I get into the specifics of working with different kinds of fruits from the common (peaches and grapefruit) to the more exotic kiwis and mangoes. And I describe in detail exactly how to slice, dice, and mince.
If that sounds like something you'd like to learn more about, I hope you'll check out Raw For Dessert and my first book Raw Food Made Easy for 1 or 2 People.