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Ingredient preparation is vital to ensure chef’s craft amazing dishes for customers. If you’re a new emerging chef or just looking to continue polishing your skills, these tips for preparing thin cut ingredients are sure to help. You can’t just cut meats and vegetables in any way or size you please. There’s a strategy behind every slice that you need to know.
The length of time it’ll take product to cook entirely depends on how big it is once cut. If you cut a squash in a variety of sized pieces, each one will require different periods of time to cook, leaving you with inconsistent results. In fact, you could be left with pieces that are raw or even burnt. Thus, Chef Frank Barrett-Mills recommends consistency in your slices. By cutting every piece to be the same size, they will all take the same amount of time to cook to perfection.
So avoid cutting one piece too thin and another too thick. Take your time if need be to cut each piece of vegetables and meats to be the same thickness.
Please contact a local authorized service agent who can help with these specific units and all your commercial kitchen equipment needs.
