In the kitchen, we often take for granted the way we handle different foods. Little do we know that there are probably many items we’re slicing, peeling, and cutting in ways that are not only inefficient but might also be affecting the taste and texture of our dishes. Here are 16 foods that you might be handling incorrectly.
- Avocado
Rather than slicing through the skin haphazardly, the proper way to cut an avocado is to first cut it lengthwise around the pit. Twist the two halves apart and then carefully tap the pit with a knife to remove it. This method ensures clean cuts and easy removal of the pit without damaging the flesh. - Mango
Peeling a mango can be a messy affair if done wrong. The correct way is to stand the mango on its end and cut off the sides, slicing as close to the large flat pit as possible. Then, score the flesh in a checkerboard pattern and gently push the skin up to create cubes that are easy to eat or use in recipes. - Pineapple
Don’t struggle with a knife to peel a pineapple. Use a serrated peeler or a pineapple corer to remove the tough skin and core in one go. This leaves you with a perfectly shaped pineapple that is ready to be sliced or cubed. - Pomegranate
Trying to break open a pomegranate by force can result in a messy explosion of juice and seeds. Instead, cut off the crown of the pomegranate and score the skin in quarters. Then, submerge the pomegranate in a bowl of water and gently break it apart. The seeds will sink to the bottom while the white membrane will float, making it easy to separate the seeds. - Watermelon
Instead of cutting a watermelon into large chunks, try slicing it into thin slices or cubes. This makes it easier to handle and eat, especially for kids. You can also use a melon baller to create cute little balls of watermelon for a fancy fruit salad. - Kiwi
Peeling a kiwi with a knife can be wasteful and messy. Use a spoon to gently scoop out the flesh from the skin. This method is quick and easy and leaves you with a whole kiwi that can be added to smoothies or fruit salads. - Onion
When cutting an onion, many people end up crying due to the release of irritating fumes. To minimize this, cut the onion in half and then place it in the fridge for a few minutes before slicing. This helps to reduce the release of fumes and makes the cutting process more bearable. - Garlic
Rather than using a knife to peel garlic cloves, place them on a cutting board and press down on them with the flat side of a knife. The skins will come off easily, saving you time and effort. - Tomato
Slicing a tomato with a dull knife can crush the flesh and make it messy. Use a sharp knife and cut the tomato with a gentle sawing motion. This will give you clean slices without destroying the texture of the tomato. - Zucchini
Don’t peel zucchini unless the skin is very tough. The skin is actually full of nutrients and can be left on for most recipes. Slice the zucchini lengthwise or into rounds for a variety of dishes. - Eggplant
Eggplant can be slippery to cut. To make it easier, cut off the stem end and then slice the eggplant lengthwise or into cubes. Use a sharp knife to ensure clean cuts. - Bell Pepper
To remove the seeds and membranes from a bell pepper, cut off the top and bottom and then cut the pepper in half lengthwise. Use a spoon to scrape out the seeds and membranes. This method is quicker and cleaner than trying to pick out the seeds with your fingers. - Cucumber
Rather than slicing cucumbers haphazardly, cut them on a diagonal for a more attractive presentation. You can also use a vegetable peeler to create long, thin strips for salads or wraps. - Potato
When peeling a potato, use a peeler with a sharp blade to avoid waste. Cut the potato into uniform pieces for even cooking. - Carrot
Don’t peel carrots unless they are very dirty or old. The skin is full of nutrients. Cut carrots into sticks or rounds for snacks or recipes. - Lemon
To get the most juice out of a lemon, roll it on a hard surface before cutting it. This will break up the cells inside and release more juice when squeezed.
In conclusion, by learning the correct ways to slice, peel, and cut these 16 foods, you can improve your cooking skills and make your time in the kitchen more efficient and enjoyable. Experiment with these methods and see the difference they can make in your meals.
