Some of us need a little guidance to feel confident when it comes to chopping and slicing vegetables. These illustrations will help you make food preparation simple and stress-free. The titles below are expandable and collapsible.
How to chop a bell pepper
1. Wash clean with a little dish soap and a sponge. Cut around the top and pull out the stem portion.
2. Slice in half (lengthwise) and clean out the pepper so no seeds remain in either half.
3. Slice each half into thin strips and then chop into half inch pieces.
How to chop an onion
1. Remove papery skin, and slice off the top 1/4-inch of the onion.
2. Peel off any remaining brown skin and rest the onion on its newly cut flat surface. Starting at the center of the root end, slice the onion in half.
3. Rest half the onion on its largest flat side, root end pointing away from you. Position the tip of the knife about a half-inch from the root end. Slice down through the onion leaving about 1/4 inch between each cut.
4. Rotate the onion so that the root end points to your left (if you are right handed). Slice the onion again, leaving the same 1/4-inch between each cut. Discard root end. Repeat with other half.
How to slice an onion
1. Follow the first two steps on “how to chop an onion”. From their, slice down through the onion starting from the outer skin. Try and keep each slice about 1/8 inch thick. Stop when you reach the center of the root end.
2. Rotate onion and repeat with remaining half.
3. Stack slices with root end and cut off.
How to dice a tomato
1. Hand wash with a little dish soap. Slice off the top 1/4-inch of the tomato and rest it on the newly cut flat side.
2. Slice down through the tomato leaving a half-inch between each cut.
3. Stack a few slices two or three piles high (remove the two slices with the outer skin and chop separately or eat). Slice down through the stack leaving about a half-inch between each cut. I recommend practicing with two piles first.
4. Rotate the stack so your knife is at a right angle to the first cuts. Slice again, leaving the same half-inch between each cut. Repeat with remaining slices.
Note: To prolong the shelf life of your tomatoes, place topside face down.
How to separate egg white from yolk
1. To separate the egg white from the yolk, hold the egg over a small bowl. Take a knife and crack the egg across the middle without breaking it open.
2. Turn the egg so that it is standing upright in your hand. Remove the top half of the shell and hold it in your free hand. Most of the egg white will spill over the bottom half of the shell and into the bowl.
3. Then gently slide and drop the egg yolk from one half of the shell to the other, letting the egg white fall into the bowl underneath.
4. Do this until all the egg white has been collected in the bowl and only the yolk remains in one half of the shell. Transfer yolk to a container, cover and refrigerate or throw out.
