Knife work
How to chop vegetables and herbs
Cut food into bite-size pieces that don't have to match exactly.
Step by step
- Cut a flat side on round food and lay it on that side so it can't roll.
- Slice the food into strips about as wide as the pieces you want.
- Turn the strips and cut across them.
- Rock the knife over any big pieces until they are about the same size.
How you know it's done
The pieces are close enough in size to cook in the same time, about ½ inch unless the recipe says otherwise.
Common mistakes
- A dull knife: it crushes and slips instead of cutting.
- Pieces of very different sizes, so the small ones burn while the big ones stay raw.
Simmerbee recipes that use it (12)
- Brown Sugar Pecan Slice-and-Bake Shortbread
- Buttermilk Herb Ranch-Style Dressing
- Caramelized French Onion Dip
- Chicken Cobb Salad with Red Wine Vinaigrette
- Classic Creamy Chicken Salad Sandwiches
- Classic Creamy Egg Salad Sandwich
- Classic Creamy Potato Salad with Eggs
- Classic Parsley Tabbouleh
- Easy Caesar Salad with Homemade Croutons
- Grilled Carne Asada for a Crowd
- Slow-Cooker Red Beans and Rice
- Southern-Style Collard Greens
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I chop?”