How do you chop things super fast, like the professional chefs?!
Answers: any tips?
BELEVE ME, no one starts out chopping super-fast. You MUST HAVE a sharp knife - preferably a French knife or a "Chef's Knife" - they are one in the same.
It also takes time AND timing!
One of the first things you must do is to have flat food on a flat surface.
Hold the knife exactly like you would hold a pencil.
A] The blade should be between your thumb and index finger.
B] The back of the blade should be on the part of the index finger closest to your palm.
C] The middle finger, fourth and pinky fingers hold the knife's handle from underneath.
At first it might feel a little awkward or uncomfortable.
D] Holding the knife this way gives you more control of the blade and the knife, in general.
EXAMPLE: Onions: peel and cut the onion in half.
Put the flat side on the cutting board. Some folks prefer cutting the onion
1] horizontal to the table.
THEN
2] perpendicular to the table
or reverse the procedure.
1] perpendicular to the table
THEN
2] horizontal to the table.
Either way is acceptable.
Whichever way you select, YOU MUST KEEP YOUR FINGERS AND OTHER HAND [your free hand] OUT OF THE WAY. You do this by keeping your free hand's fingers extended or the hand being flat. Using the free hand's palm, hold the onion and slice the onion perpendicular. It only takes a few slices.
F] THEN hold either side of the onion with your thumb and fingers like a lower case "n". Cut through the onion all the way to the cutting board.
DON'T slice it horizontal all the way to the end. DON'T cut the onion perpendicular to the table all the way to the end. You want the onion to remain somewhat intact.
G] Holding the fingers of yor free hand under the knuckles and on top of the onion, slice across both ways you cut, begin dicing the onion. You'll see little pieces of onion falling to the cutting board.
As you dice, move your knuckles and the blade uniformly to the back of the onion - keeping both free hand and knife in close proximity to each other, but don't lose control of the onion OR the knife.
As you become more proficient, you'll be able to dice with the best of them. You'll have uniform diced veggies AND you should be able to do it with pretty good speed.
H] When you get to the uncut end of the onion, you can dice this with a rocking motion or rough dicing and using two knives.
SOME THINGS TO ALWAYS REMEMBER:
#1] A cut from a dull knife takes longer to heal than a cut from a sharp knife.
#2] NEVER EVER reach for a falling knife. You KNOW the knife will ALWAYS fall to the floor! lf anything ALWAYS back away!
I HOPE you understand what I wrote. I tried doing this in as simple terms and language as I could.
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is my real last name!
CAREFULLY !!
Personally, I could never achieve the speed and accuracy (without risking life and limb), so I use my food processor.
I usually keep the tip of the knife still, in one place and move the rest of the blade and move it from left to right as I chop. I keep my left hand on the top of the blade to keep it steady. Thats what I do and the better you get out it the faster you can go.
Never be afraid of the knife..
Practice, practice, practice and then practice some more (with sharp knives). Using a dull knife is extremely dangerous because you end up cutting yourself when you push too hard and the knife slips.
Close your eyes and pray!!!!!
Actually, it just takes a LOT of practice. First you have to learn how to hold your hands. If you have the knife in your right hand, the left one will be holding the food. You curl your fingers under so then when you are slicing, the knife slides down against your knuckles (your fingers are safely tucked away). Once you get the motion of holding your fingers back and letting the flat part do the guiding, you're pretty much there. Once you trust your fingers, you don't even really have to look (this takes time). Over time, you'll just get faster and faster.
I use my Pampered chef chopper and it is really fast and no cut fingers and easy to clean!
you use a food processor. it chops so fast, it puts those iron chefs to shame.
LOTS AND LOTS OF EXPERIENCE AND BEING VERY VERY CAREFUL. If you are not careful, you are likely to lose finger tips.
First rule is tuck those finger tips under while holding item to be diced This way the knife slides down your knuckles and leaves those little buggers whole and intact!!!
Second rule is watch food networks videos on slicing & dicing. If you can watch their shows its even better. Rachel Ray 30 min Meals is the best for these tips.
Good luck and remember to keep those finger tips covered up.
Practice...Practice and then more practice.
I bought a sharp knife and I use the rocking motion. Works for me
I don't try as it's obviously a learned craft in my book.
I use a V-slicer and it's quick and absolute magic!