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bjbjz Jan: All right, so we're talking vegetables, and I've been teaching more and more people
some basic things on how to do things correctly from the beginning. I didn't grow up doing
them, and I've had to retrain myself. I'm going to show you the right way to cut a bell
pepper. There are actually two ways you can go about it, but I like this way. It's kind
of round and kind of floppy so you want to make sure that you've got it well-seated on
your cutting board so that you're not cutting down into your hand when it rocks. What I
like to do is to get it nice and firm. We're coming down at an angle like this, so I'm
not near my fingertips. We're going to take its head off. Don't toss that out, we're going
to come back to that in a second. Coming in here, you'll see these little ribs right here.
Now bell peppers have no heat whatsoever. They're like a zero on the capsaicin, but
the ribs are bitter. You want to get rid of the ribs. What we're going to do is trim close
to the ribs and pull that off, Now, because he's kind of an odd shape, I'm going to give
myself a nice flat piece. I see a lot of people who will come here on the skin side of the
pepper to chop. Frankly, that's a little bit slick, and I think it's easier to get it nice
and based here. You're going to cut strips; cut into the inside, where you get a little
bit of purchase for your knife. Once you have your little strips, well, this is actually
going to go into a raw salad so to make little cubes, to have a dice, so that it's nice and
even, you're cutting across your strips. See? You end up with really pretty, nicely even
strips. We always have these little weird bits left over, and I think the easiest way
is to simply continue making little strips and little dices, all right? No, I said don't
throw this hat away. A lot of people will just toss out the ends of the veggies. It
drives me insane, I hate wasting anything. You see, even this. Check this out, I have
a little stash over here with my vegetable peelings. That's going to be a little cool
trick, I can't wait to show you, but that's coming up next. All right, so off his little
hat, same thing. Strips, oh, that one's crooked, and dice. That's it! That's how you work with
bell peppers, and you get perfect pretty little pieces. If you liked this video and you want
more great tips, tricks and techniques, check out the website at thrillbillygourmet.com.
You can like me on Facebook under The Thrillbilly Gourmet, and you can follow me on Twitter
under Jan Charles or @TheThrillbilly. I'm on Pinterest, too, under Jan Charles. I've
also got two brand-new podcasts, both of which you can find on iTunes: The Thrillbilly Gourmet,
and The Food City Kitchen on WVLT with Chef Walter Lambert and Jan Charles. Now, make
sure you subscribe, and you can ask a question, you can leave a comment, and I will get back
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