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Welcome to Tried.Tasted.Served Website. The Education Corner

Julienne Vegetables Lemons Strips Mango Sticks Pastas Diced Chocolate Sauce Burnoise Grating How to Cut an Onion Grinding Sesame Iceberg Bowls Garnishing Chopping Sun Drying

Have these things ever happened to you?

You follow a recipe to the letter but it just doesn't taste that great.

Although you’re a good cook, your food never really tastes or looks gourmet.

The flavours in your recipe don't seem to be working well together.

To solve these problems, here are some
chefs’ secrets that are so simple you can
do them too!

The first secret to creating delicious recipes is to make sure your vegetables are cut properly! What does that mean? Well it means that they are pretty much all the same size. Now you’re probably thinking this is a finicky chef thing but it's not, it makes perfect sense and here is why:

When all of your vegetables fit into one mouthful, you get the flavour burst that was intended by the recipe instead of bits and pieces at a time.

The second secret is in the mixing of ingredients. If you can't mix well, you won't get all the tastes either. Forget about using utensils, you’ve got to use what nature intended, your hands! You can really combine the flavours and connect with your food.

VoilÔø‡Ôø‡,Ôø‡Ôø‡some tips to help you
become a gourmet creative Chef!

Julienne Vegetables

1. Peel the carrot 2. Stack the peelings 3. Cut julienne style as seen in the picture

1. Cut the cucumber into thirds 2. Stack the slices 3. Cut julienne style as seen in the picture

1. Cut the tomato into quarters 2. Cut the flesh of the tomatoes out 3. Cut julienne style as seen in the picture

Strips

1. Cut the avocado in half & take the pit out 2. Spoon out the flesh 3. Cut into strips

Sticks

1. Cut the carrot in half 2. Cut the carrot into thick strips 3. Cut the carrot into sticks

Diced

1. Cut the carrot into thick sticks 2. Cut the carrot into sticks 3. Dice the carrot

Burnoise

1. Cut the onion in half and peel it – cut only one end off 2. Cut the onion into thin strips, still attached to the end of the onion 3. Dice the onion into thin burnoise

How to Cut an Onion

1. Cut the onion in half, peel it, cut of the ends and cut it into thin slices 2. Cut by following the natural lines of the onion

Iceberg Bowls

1. Take out the stem of the iceberg by pushing it in, and then twisting it out 2. Run cold water in the missing stem 3. Separate the leaves gently

Chopping

1. Separate the parsley from the stem 2. Bunch up the parsley 3. Chop away

Lemons

1. Roll the lemon under your palm against the cutting board 2. Cut the lemon in half. Twist a spoon in the middle of the lemon. Continue twisitng until you get all the juice out. It is a good idea to do it over a strainer to get the pips out.

Mango

1. Chop the ends of the mango and peel it with your knife 2. Cut slices of mango around the pip and then cut the slices into strips

Pumpkin Spaghetti

1. After cutting the peel off the pumpkin, peel into long strips 2. Stack the strips and cut them into spaghetti like shapes

Chocolate Sauce

When making chocolate sauce, beat it with a spoon slightly, elevating it into the air to get it nice and fluffy