Cutting Up a Bell Pepper

by Michael on February 23, 2012 · 0 comments

in Uncategorized

I was watching a neighbor cut up peppers for a vegetable tray and every single slice was a different size and shape. Not to get too food nazi but that is one of the things that is a pet peeve of mine. The ability to cut things up in the same shape and size. Not only can it improve cooking consistency, it just looks better.

I idea around cutting everything up the same size it that they all cook the same way. A 1/2 inch piece of carrot will cook a lot longer than a 1/4 inch piece. It takes more than twice as long. Plus the smaller piece is over cooked.

So here is how I handle peppers as taught by Zeni in a kitchen on little Saint Johns about 20 years ago. Photo shoots sin the morning, catering in the evening.

1) Cut the ends off of the pepper.
2) Trim out the center seed pod.
3) You now have the barrel and the ends.
4) Slice the barrel up into same size strips and or pieces. Then chop off similar size pieces from the ends.

When buying the peppers, try to buy similar sizes and shapes. This was a stumpy little on bat that is all I needed.

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