Preparation Techniques - Breville EW40 Instructions For Use Manual

Preparation techniques

The success of any dish depends on careful
forethought and preparation. To achieve an authentic
Oriental appearance 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.
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Shredding
Used for cutting meats and vegetables. mm slices
of food should be stacked, then cut again into
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 3cm slices, then stack them on top of one
another and slice 3mm thick in the opposite direction.
Cut again in the opposite direction forming 3cm
cubes. To dice, follow the same directions, making
mm slices forming mm cubes.