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Veg Preparation - Quick & Easy Tips

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Veg Preparation - Quick and Easy Tips

I was taught the tips below by a lady that I used to work for - the main part of the business was catering for parties (christmas, retirment, wedding etc) with any amount of guests ranging from 10 to 170 in number - and there was only the two of us working in the kitchen - she wouldn't have it any other way.

I appologise if this appears to be 'teaching granny ...' but these are some of the easy route to doing things that she taught me. I wanted to share these tips as I have at times helped ladies in their kitchens for dinners and get togethers and it surprised me how many don't use these methods and the way that they use appears 'cack handed'. So, I appologise if you already know the helping guide for each below.

I keep my knives razor sharp - I quickly sharpen them before I put them back in the drawer after use and before I use them for the task in hand. But, with sharp knives, beware of fingers, and always work away from you, preferably use a board.

eBid Real Food Group

We all love to share cooking tips, and recipes and eBids Forum Community is no different. eBids Real Food Group was set up by eBid member Bykimbo in November 2008.

Its a social group for everyone who is interested in food - Real Food. Preparation, cooking, roasting, baking, preserving and of course eating. Its a place where members swap recipes, discuss their favourite foods, recommend suppliers and seek hard to find ingredients.

These tips have been shared with them, but I would like to share them with everyone.

New Table of Contents

  1. eBid Real Food Group
  2. Set your work area
  3. Onions
  4. Swede
  5. Carrots and Parsnips
  6. Cauliflower and Broccoli
  7. Reader Feedback

Set your work area

When I'm cleaning / preparing veg, I always have about a half sink full of tepid water which I use for washing the veg prior to preparing, and work with 2 collanders - one to collect the peelings (it saves chasing them around the sink) and the second to collect the prepared veg ready to use. In all instances I rinse the veg off under cold water before putting in a suitable size saucepan, and I always put the peelings in my compost bin, although I appreciate that not everyone has these and dipose of their peelings in different ways.

Onions

I have found that the quickest and easiest way to prepare an onion is to - top and tail it, skin it, then with a sharp knife and board, cut it in half from top to bottom (or bottom to top). Place the first flat side to the board, and slice it the thickness required. This will give you strips of onion pieces. If the receipe calls for diced onion, then keeping the slices in place, turn the onion or board and slice the other way. You now have small onion pieces for pies, stuffing etc.

Swede

With a sharp knife and your swede on a chopping board, cut the swede in half from top to bottom. With the flat side on the board, cut the swede into slices, topping and tailing as you go. With a smaller parring knife peel each slice of swede. It is so much easier than attempting to peel the swede when it is whole. For diced swede, cut each slice into strips, turn on the board and cut each slice again for diced.

Carrots and Parsnips

I normally peel these with a potatoe peeler then top and tail, then cut as required. For carrots I normally chop each carrot into 1 1/2 size chunks, then slice each chunk in half lengthways. Depending on the size of the carrot is dependant on whether it gets cut lengthways again or not. For parsnip chunks I do the same as for carrots and for roast parsnips, I either leave whole, or cut lengthways in half - depending on the size.

Cauliflower and Broccoli

These are always the easiest to prepare as most of the time I am only cooking for 2 people. I like to have plenty of variety when it comes to veg with a meal, I never use a whole tree of broccoli or cauliflower in one sitting. I usually buy a nice large broccoli tree that is big enough to be used in two meals, and the same with the cauliflower. Using a small knife I just cut the stalks of as many 'baby trees' as I need and leave the rest whole in the fridge ready to use another day.

Reader Feedback

Drop a note here if you're a member of eBids Real Food Group or not a member, or if you've found these tips useful, or even if you have tips or recipes of your own you'd like to share, or even just to day hello. We'd love to hear from you.

  • Anne's Nostalgia Aug 4, 2009 @ 1:41 am | delete
    Carrots : if you grow your own or buy them with the leaves on, and are planning to grate them, leave about 1" of stalks at the top, peel as usual, and then when you have grated to the point where your fingers are at risk you can hold onto the carrot by the stalks for the last little bit!
  • trinakarenmillejamboree Feb 2, 2009 @ 8:36 am | delete
    I dont mind talking about food as long as I dont have to do the cooking.
    This lens could get peeps into looking for cooking utentils on ebid net auction site.
  • booksforsale Jan 22, 2009 @ 7:20 pm | delete
    I love the angle you have taken with this. Hope to see lots more like this

    books...
  • BabsnRay Jan 22, 2009 @ 9:38 am | delete
    Thanks Kim - I'm glad you found it handy. It helps plug ebid and lets people know that eBid is not just about selling. It reminds buyers and browsers that the sellers are real people too.
  • bykimbo Jan 22, 2009 @ 9:21 am | delete
    Excellent. I'm always happy to talk about food... even with my mouth full. :) I shall try to beat lensroll into submission, and link this to my lens for Mark Hix - one of my food heroes!
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BabsnRay

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