How to Coarse Chop

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http://youtube.com/watch?v=U7kZBB14wAc

Watch more Food Preparation Tips, Tricks Techniques videos: http://www.howcast.com/videos/91-How-... • It's the chop of choice for almost any vegetable—from basic oblongs and spheroids, like garlic, onions, and potatoes, to the more irregular oddities, like mushrooms, rhubarb, and sun-dried tomatoes. • Step 1: Wash peel • Wash and peel the vegetable, if necessary. • Step 2: Grasp knife • Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side. • Step 3: Chop ends • With your non-knife-wielding hand, hold the vegetable firmly on the cutting board close to the area you will cut, and chop off the ends of the vegetable. • Step 4: Cut in half • Cut the vegetable in half with a vertical slice. • Tip • Keep the point of the knife on the board and use a steady rocking motion to slice—not saw—the vegetable with the full length of the blade. • Step 5: Slice vertically • With one vegetable half at a time, slice the vegetable vertically into ½' to ¾' slabs. • Tip • Don’t worry about being too exact when coarse chopping. This cut is mainly used to prep vegetables for cooking, so their final shapes don’t need to be perfect. • Step 6: Rotate cut • Give each of the slab-cut vegetable halves a quarter-turn and then slice the slabs vertically into ½' to ¾' pieces until you have a coarsely chopped pile. • Did You Know? • The food processor, a French invention, is another way to coarse chop vegetables—just drop in large chunks and whir for about 5 seconds.

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