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Cutting Vegetables on the Diagonal
Rhonda Parkinson
You may have noticed that many Chinese recipes call for vegetables to be cut "on the diagonal." Diagonal cutting is a simple Chinese cooking technique that can be used with many vegetables. Cutting vegetables on the diagonal exposes more of the vegetable's surface area to the heat.
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Besides making the vegetable cook more quickly, it also allows it to absorb more of the sauces and seasonings it is cooked with. This type of cut also makes the finished dish look pretty.
When diagonal cutting, the knife enters at a 45 ° angle. This method reduces
cooking time because more surface is exposed to the heat, ensuring
tenderness
and an attractive shape. The left hand (the guiding hand)
should be relaxed and assume a 45° angle. The cutting motion is a smooth,
backward draw of a very sharp knife followed by a roll of the wrist to
prevent slices from sticking together. Tender, fleshy vegetables (cabbage)
or
cylindrical or vegetables with stalks (celery) are sliced diagonally-or French
cut-to avoid a stringy texture.
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