Cooking is a leisurely process that is worth savoring like the finished dish itself. But that's in a perfect world and beautiful cookbooks. In reality, dinner is often prepared on the "quick" basis. Especially when guests on the doorstep or home unambiguously hint at gurgling bellies. When every minute counts, try this culinary trick to cook vegetables in half the time.
Everyone knows about the need for vegetables in the diet. The easiest way to recharge with vitamins is to add vegetables while cooking meat or side dishes. But hard carrots or not quite ripe zucchini take a lot of time to taste and texture at least slightly different from wood chips. And if time is critically lacking, knife and pans professionals advise you to master a special cutting technique. With it, hard vegetables are cooked much faster, evenly and most likely will not burn.
The essence of the technique is to cut a vegetable not in rings or cubes, but at an angle. Firstly, it will increase the area of each piece and thereby reduce the time of its heat treatment. And secondly, the larger the slice in diameter, the greater the angle of its cut, and as a result, both small and large slices will be fried absolutely evenly.
Do not be alarmed, in fact, everything is much simpler. Just take a vegetable (the technique is designed for cutting oblong "specimens") and make the first cut not across, as usual, but diagonally.
Now rotate the vegetable 90 degrees and cut the next slice diagonally.
Continue like this, turning, to the bitter end, and you yourself will be surprised how quickly it is. But the main thing is a reduction in roasting time (significantly) and perfectly evenly cooked pieces. Beauty, and nothing more.
Take a look video above, so as not to forget anything. And also remember how to peel potatoes in seconds and not even ruin your manicure.