Having a new kitchen knife and wanting to get "handier" with it, I've been paying more attention to the TV chefs and what they are using to cut food with, along with any technique they are using. I was watching Essence of E the other day and saw him cut a bell pepper like I've never seen before. The technique appeared to waste some (very little the way he did it), but was extremely fast and saved him a trip to the sink to rinse seeds out. Something I end up doing no matter how I cut it.
He stood the pepper on end, stem up, and made four downward slices, rotating the pepper ninety degrees after each slice, leaving the seeds and veins intact under the stem cap.
Maybe he had the perfect shaped pepper, maybe his cuts had a slight arc to them, but at any rate, when I tried it (not wanting to waste very much of the pepper) I got some seeds. OK, maybe he's done it more than once and knows what he's doing I only had the one pepper to work with, but am going to be trying this again. The four pieces of pepper you get are fairly flat and easy to slice.
Does anyone else do this?
He stood the pepper on end, stem up, and made four downward slices, rotating the pepper ninety degrees after each slice, leaving the seeds and veins intact under the stem cap.
Maybe he had the perfect shaped pepper, maybe his cuts had a slight arc to them, but at any rate, when I tried it (not wanting to waste very much of the pepper) I got some seeds. OK, maybe he's done it more than once and knows what he's doing I only had the one pepper to work with, but am going to be trying this again. The four pieces of pepper you get are fairly flat and easy to slice.
Does anyone else do this?