These are the vegetables I use most often in my cooking, so to stop myself from repeating these instructions in almost every meal, I will just link to this page. There may be some more pages like this added over time.
- To prepare onions cut the tops and bottoms off, then slice it in half down the centre lengthways so you end up with two semi-spheres.
- To dice them, Slice them length ways, holding the layers together, then turn them around and slice across those layers. You should end up with lots of little square chunks.
- To slice them, cut them length ways, holding the layers together. You should end up with lots of long strips.
- To cut them into wedges, cut from a third of the way in from the edge down at an angle towards the centre of the onion, and then repeat on the other side.
- Cut the top off your pepper then slice it in half. Using your knife, carefully remove the seeds and white innards.
- To slice, cut the flesh of the pepper length ways from top to bottom in strips about a centimetre wide.
- To dice, cut the flesh of the pepper length ways from top to bottom in strips about a centimetre wide. Then chop each strip into chunks about a centimetre wide.
- You can use the top of the pepper too, just press gently on the inside of the stalk to remove it, and cut the top into small chunks or into thin strips.
- To deseed a fresh tomato, cut in half across the stalk at the top and use a spoon to scoop out the seeds.
- If your tomatoes have been in the fridge, you can cut them into quarters to make this easier.
Closed Cup Mushrooms
- Some people like to peel mushrooms and remove the stalks – I don’t bother with either of these steps.
- To slice, hold the mushroom stalk side up and slice across to whatever thickness you like.
- To dice, hold the mushroom stalk side up, cut once across the middle, then turn it a quarter around and cut across two or three times depending on size.
- Button mushrooms can be added whole or cut into halves.