DICING, BRUNOISE, CHOPPING and MINCING

O.K. her we go, The proverbial question, what's the difference between them?

The primary difference rests with the what the final dish will look like e.g. Presentation. Cubing/dicing result in a visible element in the presentation, while chopping and mincing are intended to almost make the item disappear and expose as much surface as possible to extract the flavors into the remainder of the preparation.

DICING: The largest of the group refers to uniformly sized pieces, usually cubes. ¼" is pretty much standard size. A large dice would be anything bigger than that. However anything in the 3/4" to 1" is just "Cubing"

BRUNOISE: Is also a cubing style, but in the ⅛" size typical of French cooking.

CHOPPING: Refers to cutting into small irregular shaped. Size isn't that important. For example, chopped meat would refer to cutting it to roughly "ground" status, while chopping garlic would result in 10 to 15 pieces all irregular in shape. Here we are trying to expose the surface to the cooking method, not the presentation.

MINCING: Again we are looking for a very finely irregular cut that results in almost a paste or course powder.  Again uniformity shape is not important, just the fineness.

Tips:

This may not be the appropriate place for this, but when chopping or mincing garlic or ginger, peel it first, then give it a good whack with the side of your chef's knife or cleaver. It will quickly reduce either to a more manageable shape. However if you are too vehement with the "whack" they do tend to spatter.

Lemons

The Lisbon is the most common variety

Lemons have so many wonderful uses, especially in cooking. The juice, the zest, peels, slices, wedges and disks are everywhere. From the simplest wedge squeezed into your tea or over fish to grating the zest into an Epicurean delight.

Well you might ask, why spend so many words on this lowly yellow orb? I'll tell you, simply that I have found so many uses for them that I planted a Lisbon Lemon tree in my yard several years ago. Now I have fresh lemons from mid-November through the early part of June, depending on the temperature.

Take a gander at the picture, The two in the back were picked an hour ago fresh from my tree. They weigh in at a pound each and about 4-1/2 inches long. The two in front were purchased at a local grocery. Though by some standards they may seem huge, but not all of them grow this big.  My point is, they are there when needed. These two will become a "from scratch" Lemon meringue pie tomorrow.

Another use I have found is making garnishes for drinks. I fashioned a sort of peeler from a stainless steel tube many years ago, and with it I can remove a long strip of the outer skin leaving the bitter white pulp behind. I enjoy tying the strips in a knot and dropping them in various drinks that call for a "twist" as the garnish. 

OTHER USES:

Mixing a spoonful of lemon juice into boiling water will prevent rice from clumping up and sticking to the pot.

A teaspoon of it will also keep boiling potatoes and cauliflower from turning brown.

Adding a teaspoon of lemon juice into the water when boiling eggs will make them much easier to peel them.

To transform limp greens to their previous more palatable state, simply squeeze a halved lemon into a bowl of cold (but not freezing) water. Then, refrigerate the lettuce in the bowl for about an hour, dry it off.

Grating some of the rind into marinades adds a surprising zip to sometime bland preparations. Try it with Sautéed  asparagus.

Cutting Parsley from Stems

Parsley, how to easily cut curly parsley from the stems:

First rinse it well and shake off the excess water. Then, using a sharp chef's knife, hold the crown of the sprig against a cutting board at about a 20 deg. up angle. With the tip of the knife, first cut the crown just behind the leafs, leaving the smallest of stems still attached. Follow down the stem cutting the leafy bunches from the stalk.

With proper manipulation, the lower bunches on the stem can be cut in multiples, speeding up the process. When you get familiar with this technique, you'll have it done in no time and be ready to chop the leaves as necessary.

This certainly is not the only method, some just pull off the leaves (bruising them) and of course there are those who use sheers (another tool to wash).

How to slice "Thin Meat"

The Flying Fingers Technique

When a recipe calls for unusually thin slices of meat, I use and recommend the "Flying Fingers" technique. To slice a strip of meat across the grain into 1/8" to 1/4" thin slices:

Use the palm of your hand to hold the meat to the cutting board, extend your fingers up, only your palm should be in contact with the meat! Slide the cleaver or knife about 1/8" above the cutting board through the meat while maintaining pressure with your palm.  Repeat until the meat is all sliced. 

This technique is referred to as the "flying fingers" due to the appearance of the hand while cutting.

I've been doing this for years and never cut myself. The cleaver or knife must be SHARP.

Note: DO NOT AT ANY TIME ALLOW ANY PART OF YOUR HAND TO TOUCH THE CUTTING BOARD!

Source "The Chinese Recipe Book" privately published April 1, 1993

Opening Jars:

Well now here's a subject that becomes more pressing as arthritis creeps up on our aging population. There must be twenty gadgets out there from a piece of quilted rubber to an electric gizmo that sits on the counter (Taking up counter space most of the time)

Well here's my suggestion and we DO use it. The opener is put over the top of the cap or lid and the handle is "cranked" counter-clockwise closing the jaws. Hold the jar with one hand pressing it down to the counter and continue turning the handle. The lid is loose in a jiffy.

I don't think they are being made any more, but you can find them in antique shops, resale shops and maybe a garage sale. It's worth having in your gadget drawer.

Garlic Salt vs. Garlic Powder:

Are they the same? This is an interesting question? Emphatically NO! Check the contents label, you’ll find that the garlic salt contains Salt - it is made by combining 3 parts salt and 1 part garlic powder.

Garlic Powder, Granular Garlic and Minced garlic are all just garlic. Why is this important? Because it adds unnecessary Sodium to your food - not good for those of that have problems with blood pressure.

If a recipe calls for Garlic Salt, try using Garlic powder (1/3 qty) instead and add salt by itself while cooking, or better still, later at the table.

COMMENTS - the life blood of a Blogger

Just some thoughts about commenting on Blog Posts – I’ll bet you didn’t know you can leave comments on my Blogs?  Love ‘ta hear from you!

There’s a block at the end of each posting just for comments. Take a look it’s right down there at the end and just click on the comments and the block entitled  “Post a Comment”will open up.

It’s complicated, but the folks at “Blogger” set it up.

Over the months there have been many many readers for which I’m thankful, but nary a word. Comments are what make us writers continue, they are the fuel for the fire and let you want to go on. 

It would be nice to know the thought that went through your mind as you read one of my posts. Sounds Good” or Yuck, is he crazy? Good or bad it helps direct where attention is needed and what to post about. Yes even negative comments are helpful.

Did you try any of my recipes, or did the pages on gadgets or tools help?

Just type in the block what you have to say – then click the profile drop-down. No name, no e-mail required – then just click “Post Comment” block.

I don’t even screen comments as yet, hopefully I won’t have to.

Well that’s it; make my day give it a try!

Go ahead – Say something.