Using The Chinese Cleaver (Part 2)
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Using The Chinese Cleaver (Part 2)
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Last updated 6/12/2012 1:03:02 AM. Recipe ID 26741. Report a problem with this recipe.
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      Title: Using the chinese cleaver (part 2)
 Categories: Info, Wok
      Yield: 1 Info
 
           No ingredients
 
  Diagonal slicing is usually performed on cylindrical or
  semi-cylindrical vegetables such as celery, bok choy, beans, carrots,
  etc. It can also be performed on other vegetables or meats to give a
  more attractive effect to the finished cooked dish.
  
  Diagonal sliced vegetables have a larger cut surface area to be
  exposed for rapid cooking in the wok. By having this advantage,
  vegetables can be thoroughly cooked in a minimum of time and yet
  retain its bright natural colouration. Vegetables are also more
  nutritious cooked this way as a minimum of vitamins and minerals are
  lost in the cooking process.
  
  The only difference between diagonal cutting and straight cutting is
  that the knife is held in the hand so that it can cut the food at a
  45' angle. The same motion as in straight cutting is employed. Most
  beginning wok cooks do not hold their foods so that the knife can cut
  it at a 45' angle. They have a tendency to hold it as for straight
  cutting because they are afraid of the knife. Again it must be
  emphasized that one should practice this cutting technique slowly at
  first. Speed will come as one gains experience.
  
  Dicing food means that it must be cut into cubes of uniform size.
  Decide on what size you wish your cubes to be. If you are stir-frying
  food in a wok, the maximum suggested size that a cube should be is
  about 3/4". This is so that the cubes can be cooked through without
  prolonged heating.
  
  In dicing foods, it is best to cut strips or slices, depending upon
  the shape of the food, the desired width of the cube. Slice these
  strips or slices into square strips. Lastly cut these strips or
  slices into cubes.
  
  Shredded food means that it has been cut into the shape of sticks.
  Depending upon the food, one may shred it into very fine sticks or
  coarse sticks. If a food requires lengthy cooking time, it is well to
  shred it finely. The less cooking time required for the food, the
  coarser the sticks may be.
  
  In shredding foods, one first straight slices the food. Stack several
  of the slices on top of one another. Straight slight through the
  stack in the same width as the slice.
  
  Mincing foods is a requirement that all Chinese cooks must know since
  so many native Chinese dishes require mincing. Raw meat is perhaps
  the most difficult food to mince finely.
  
  Before mincing meat, remove and discard all tough connective tissues
  from it. Coarsely dice the meat into 3/4" cubes. Add cubes of onions
  or whatever that is to be minced with it. Take your 4" Chinese
  cleaver or your heavy duty Chinese mincing cleaver and chop the cubes
  with a straight rhythmic up and down motion. Use the blade of the
  cleaver from time to time to consolidate the mass of meat together as
  you are mincing it. When the meat forms a mass, it is minced. Examine
  it to see if it is as finely minced as desired. If not, continue
  chopping until it meets your requirements.
  
  There are some other practical uses for you Chinese cleaver. The
  blade of it can be used for transporting cut foods either into a
  plate or directly into the wok from the cutting board. The Chinese
  cleaver can be turned sideways so that the blade can act as a mallet
  for pounding meats flat or for crushing cloves of garlic or ginger.
  The handle of it can be used for grinding or pulverizing salted beans
  or peppercorns. Like the wok, the Chinese cleaver is a multi-use
  implement.
 




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Recipe ID 26741 (Apr 03, 2005)

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