British culinary icon Mary Berry has revealed a valuable cooking secret for those who spend a lot of time preparing vegetables. The former Great British Bake Off host, who has penned over 70 cookbooks, is a trusted name in many kitchens, and her recipes are often go-tos for home cooks. To coincide with her new series, Mary Berry’s Quick Cooking Mondays on BBC Two, she has shared some expert advice on how to chop vegetables efficiently.
Although chopping vegetables can be a lengthy process, the cooking time is considerably shorter. Plus, the sense of accomplishment gained from dedicating time and effort to preparing a dish is far more satisfying than simply chopping random, uneven sizes, reports the Mirror.
The key is to cut thinly and evenly. For those without a vegetable chopper, the traditional method of using a sharp knife and cutting board is the way to go.
According to BBC Food: “Mary often slices her vegetables and meats nice and thinly, so they cook quickly – or quicker yet, she sometimes doesn’t cook her veg at all!
“Vegetables that are cooked in a flash tend to retain more of their nutrients too – win, win!” Chop to it!
A top chef has dished out a sizzling tip for foodies: slicing your veggies thin can supercharge the cooking process, ensuring they’re perfectly done and bursting with flavour.
But hold your knives – some greens like cherry tomatoes and Brussels sprouts can skip the chopping board and go straight into the pan.
Yet, that’s not all, as the culinary whizz also spilled the beans on another kitchen secret. To get your meals done in a jiffy, grab a wide pan.
“The bigger the surface, the shorter the cooking time,” the expert advises.
This trick guarantees an even, speedy cook, making sure your dishes are scrumptious and ready in no time.
So, whether you’re a kitchen novice or a seasoned pro, embrace these hacks for quicker, tastier results. Happy cooking!