Breville EW30XL manual Slow Cooking Tips, Preparation Techniques, Slicing Matchstick or Julienne

COOKING TECHNIQUES cont’d

COOKING TECHNIQUES cont’d

SLOW COOKING TIPS

• Cut meat into 1 inch (2.5 cm) cubes. Trim

any visible fat.

• Use a medium to low heat setting.

• Cook for approx 11⁄2 - 2 hours, stirring

occasionally with the lid on.

• Add soft or quick cooking vegetables such

as mushrooms, tomatoes, beans or corn

in the last half hour of cooking.

• Thicken towards end of cooking by

stirring a little cornflour blended with

PREPARATION TECHNIQUES

The success of any dish depends on careful forethought and preparation. To achieve an authentic Oriental appearance and even cooking results, food should be cut into small, even pieces. This allows food to cook quickly and to be easily picked up with chopsticks.

SLICING

MATCHSTICK OR JULIENNE

First slice the vegetables as described above. Then, stack slices and cut again into thin or thick sticks depending on the recipe.

CUBING AND DICING

Used for cutting meats and vegetables.

To cube, cut 1 inch (2.5cm) slices, then stack them on top of one another and slice

1⁄8 (3mm) thick in the opposite direction. Cut again in the opposite direction forming

1⁄8 inch (2.5cm) cubes. To dice, follow the same directions, making 5mm slices forming

1⁄4 inch (5mm) cubes.

water, or plain flour blended with

margarine or butter. Alternatively, coat

meat in plain flour before frying (extra

oil may be needed).

A straight slice is used for cutting meats and vegetables. Slices should be of an even thickness. Partially frozen meat will slice more evenly. Slice meat very thinly, across the grain to obtain a more tender result.

SHREDDING

Used for cutting meats and vegetables. 5mm slices of food should be stacked, then cut again into 1⁄4 inch (5ml) sticks. Vegetables such as cabbage and spinach should have their leaves stacked, then rolled up. Cut width ways very finely.

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