How To Chop Every Vegetable | Method Mastery | Epicurious

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Sharpen your knives and come to attention because class is back in session! Today, James Beard Award-winning cookbook author and chef Amy Chaplin teaches you how to slice (nearly) every vegetable at the market. Finding the proper technique for preparing your veggies can elevate your culinary game to the next level, so if you’re ready to learn how to slice every vegetable, Amy and Epicurious have you covered.

00:00 Intro
00:30 Peanut
00:55 Brussels Sprouts
01:42 Peas
02:09 Snap Peas
02:28 Wakame
03:06 Garlic
03:57 Shallot
04:35 Watercress
05:10 Green Beans
05:45 Asparagus
06:21 Fava Beans
06:50 Scallion
07:21 Celery
08:21 Spinach
08:55 Kombu
09:41 Okra
10:20 Nopales
10:58 Onion
12:03 Broccoli Rabe
12:44 Endive
13:37 Radicchio
14:38 Bok Choy
15:29 Cabbage
16:18 Chicory
17:13 Mustard Greens
18:07 Collard Greens
19:19 Swiss Chard
20:17 Fennel
21:00 Leek
22:03 Iceberg Lettuce
22:32 Kale
23:35 Butternut Squash
24:59 Kabocha Squash
26:00 Tomatillo
26:39 Tomato
27:07 Zucchini
27:46 Cucumber
28:09 Chayote
28:44 Pepper
29:13 Jalapeño Pepper
29:47 Bitter Melon
30:28 Eggplant
31:22 Radish
31:59 Turmeric
32:32 Ginger
33:14 Beetroot
33:51 Carrot
34:38 Parsnip
35:07 Turnip
35:40 Potato
36:17 Taro
37:00 Rutabaga
37:47 Daikon
38:27 Jicama
39:00 Lotus Root
39:37 Artichoke
40:28 Cauliflower
41:06 Romanesco
41:36 Broccoli

Check out Amy’s cookbooks here:
https://amzn.to/2uSUWGI
https://amzn.to/2Ucv57h

#stayhome and cook #withme

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How To Chop Every Vegetable | Method Mastery | Epicurious

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Date: January 31, 2020
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31 thoughts on “How To Chop Every Vegetable | Method Mastery | Epicurious”

  7. For those reading this, up to you if it’s worthwhile, but the wood part of asparagus is only on the outside. You use a vegetable peeler to remove that and the most tender part of the whole thing is the part she just tossed in the bin.

    Similarly for celery, you can use the peeler on the outside of the stalk to remove those threads with the peeler before slicing. If you’re going to cook them for over 40 minutes, I wouldn’t bother, as the strings will start to breakdown after about 30 minutes.

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