How to cut thin sausage at home. Beautiful design of meat and cheese cuts at home. Sausage flowers

It is quite rare to observe the phenomenon when there is no cheese and sausage plate on the festive table. This is not surprising, because these products are an excellent snack that usually warms the appetite of guests before serving the main dishes.

Therefore, do not neglect the cutting of sausage and cheese, it is better to learn ways to put the products so that they resemble a dish from the most expensive restaurant, and then all the guests will remember your feast for a long time.

If there are several types of sausage or meat products of different shades, you can simply put them in the original assorted.

Thin slices can be arranged in a spiral or in a circle, alternating between dark and light shades. The layout in the form of a rainbow will also look good, and the pieces are laid out in rows from light to darkest or vice versa.

Since the sausage is more pliable than, for example, meat, it can be laid out in the form of a flower. It is not difficult to make it, one piece is twisted into a tube, after which it is necessary to wrap it in other thin slices.

It is easier to roll a rose from sliced ​​slices, securing it with a toothpick.

Another type of original cutting can be made using conventional forms for the test, preferably metal. Thinly sliced ​​sausage slices need to give shape to the liking, and then carefully arrange the pieces in rows or assemble in canapes.

A rather large sausage can be finely chopped and folded in half, then lay out all the other slices in one direction. In pockets that are formed, you can put additional products, for example, a tomato or a cucumber.

Also, the slices can be twisted in the form of a cone that resembles a calla flower or twisted into tubules.

To make a sausage cut in the form of a large flower, spread lettuce leaves on a plate, and then thin slices that will resemble petals, with such a layout, it is desirable to lay out the middle part with dark foods, such as olives. Also in the center of the cut can be placed a saucer with a sauce.

Here are examples of beautiful sausage layouts:

Cheese plate

Unlike sausage cheese, it is not necessary to cut the slices into thin slices, although if the cheeses are of different shades or with additional additives, then laying in a spiral with passing colors will look spectacular, the main thing is to lay them alternately from neutral to piquant.

Also, this product can be rolled up into tubes and cones, if it is soft and does not break or crumble, you can add an olive, olive or even a slice of tomato or bell pepper in the middle of each piece. Such a design will resemble a plate with blooming calla flowers.

From this cheese, you can also make roses. Their preparation is the same as in the case of sausage.

Soft and semi-soft types of cheese can be cut into large identical squares or triangles and then lay out any shape you like, alternating varieties with fruits, berries, and nuts.

Also with cheese cubes, you can create an original canape. To do this, skewers need to be strung on a piece of cheese and add to it a suitable product (olives, walnuts, strawberries, etc.).

The canape-sandwiches with the addition of bread, pickled vegetables, greens, pickles, and so on are also original.

In addition to skewers for decoration, you can use glass containers and multi-level trays.

Also from the pieces cut by small cubes various figures will look beautiful.

Suitable for decorating plates and all sorts of cookie cutters.

Here are some examples of the cheese plate layout:

Combined cheese and meat plate

According to the rule of serving dishes, cheese and meat platter should be laid in such a way that meat products take up plates, and only от part is given to cheese.

Given this rule, in the design of the layout, you can apply all the above techniques regarding cheese and meat products.

Here are examples of cheese and meat dishes:

Instruments

There are many different tools with which you can create an original sausage and cheese cutting. For cutting very thin slices use a special device called a slicer. Also, the hostess use slicers with different nozzles.

For cutting "blue cheeses" usually use a special knife, instead of a blade he has a solid fishing line. For especially soft varieties, a knife with teeth is better suited, and for hard varieties a special spatula is used.

For the original cutting and sausage and cheese mistress uses curly knives. Particularly inventive use metal baking molds to give the slices an interesting shape.

The main rule of successful cutting is a well-ground knife or any other device.

Slicing products

For a variety of cold cuts, you can take any meat products (balyk, brisket, baked ham, etc.), the only observation is that the products are not too fat, that is, it is better not to use salo containing species in such a dish.

For the cheese composition, you can use any kind of product from mold cheese to regular processed cheese.

To make the sausage-cheese cutting look bright and beautiful, it is recommended to use other additional products in the form of decorations. For example the following:

• greenery;
• olives and olives;
• grapes;
• a tomato;
• cucumber;
• pomegranate grains;
• nuts;
• bulgarian pepper;
• figs;
• boiled eggs;
• various sauces;
• berry jams;
• boiled and raw vegetables;
• pickled vegetables;

The simplest dish can be made unusually festive if it is originally decorated with taste and served on a beautifully served table.

Some may think why, they say, to serve the New Year's table so diligently, because no one will notice this anyway, everyone will fly in and sweep away holiday dishes in a flash. However, this is not the case. A beautifully served table creates an equally festive and solemn mood than a well-decorated room and a tree flashing with colorful lights. Therefore, we should not lose sight of this element of preparation for the New Year. Do not forget to put candles in beautiful candlesticks in several places on the table (be careful not to allow a fire). Choose a place for candles correctly, so that a guest who wants to reach, for example, a breadbasket, does not burn his hand. In general, candles give an atmosphere of mystery and evoke thoughts of something wonderful that is so close in spirit to the New Year. Use this drink to enhance the solemnity of the moment.

Cutting on the festive table (meat, cheese)

Source: i.ovkuse.ru

How nice to lay sausage and cheese

Cheese and sausage have already proven to be the best snack, especially since they are most often found in every refrigerator, so the assortment of these products has become an indispensable part of every festive table. But good housewives are always trying to surprise their guests with something new, constantly experimenting with recipes, options for decorating dishes and original options for serving cheese and meat cuts.

Meat Plate Decoration

  If you have several types of sausages or meat gastronomy products, then by connecting your imagination, you can create quite original assorts of them by putting them around in a circle, in spirals, in rows, in the form of a rainbow, alternating shades.

Meat cuts are served on the table no earlier than one hour before the start of the holiday.

One of the easiest layouts is to lay out a flower-shaped cut. The edges of the plate should be decorated with lettuce leaves, and in a circle in several layers to lay out the petals of sausage slices. The middle of a flower can be decorated with olives, cherry tomatoes or cheese cubes.

If the main product you have is boiled ham or ham, and when slicing, the slices are quite large, then you can stack them by folding them in half, with a cone, waves, or turning them into rolls.

With the help of toothpicks from these slices can easily form flowers, butterflies or figurines. Cutting can be sprinkled with pomegranate seeds or wild berries, or decorated with cucumber slices and greens.

Even boiled sausage will not be left aside, you can make a beautiful rose from it if you wish. To do this, cut the "boil" in thin circles, roll a few pieces into a thick roll and tie up the feathers of green onions or calcine at the base with a toothpick.

Spread each next petal more freely and fold it to the side. Along the edges, add green onion feathers or lettuce leaves.

How to make a cheese cutting

  Cheese is cut mainly depending on the original form. Both hard and soft varieties can be cut into squares, rectangles, triangles and crescents. Pieces should be small at about 25-40 grams.

Cutting from large slices of soft and melted varieties of cheese is rolled in half or rolled into tubes.

Pickled cheeses, such as cheese, are most often cut into cubes. For convenience, you can stick wooden skewers into each piece and design canapés.
It is customary to serve cheeses on a flat dish, an integral partitioned dish or on a wooden board, stacking clockwise from gentle to savory, so that the smells of fragrant and neutral cheeses do not mix.

It should be remembered that cheese is a very delicate product, therefore, so that it does not curb and reveal its taste, it is served at the table no earlier than half an hour before the start of the meal.

Cheese feces are considered one of the most effective ways to decorate. Thin equal cheese plates are rolled up in a cone, in the form of a budding feces, and thin slices of bell pepper or olives are inserted as a core.

Cheese plate can be decorated with nuts, mint leaves, coffee grains, grapes, figs, pear or dried fruit. Also, any cheese cuts are perfectly combined with crackers, olives, nuts, honey and berry jams.

Cheese and meat plate layout

  According to the rules of serving dishes, in order for cheese and meat platter to look beautiful, cutting of sausage and meat products should occupy 2/3 of the plate, cheese will take up the rest of the place. For example, you can arrange cutting so - lay out lettuce leaves on a large flat plate, put meat tubes and rolls on them. Top of them can be covered with thin slices of sausage. And the rest of the plate should be filled with chopped cheese and garnished with cherry tomato halves, pickled cornichons, lemon slices or olives.

Great thin layers of meat and cheese look great, folded several times and laid on a plate with an overlap or slide. Several types of sauces served in sauceboats on the same dish will be able to complement this harmony.
  Not less interesting will be the cutting of cheese and sausage in the form of canapes. Alternating the toothpick or skewer, you should put on pieces of meat, sausage, cheese, vegetables or berries.

Also quite exotic look holiday cuts, decorated with fresh flowers, pickled mushrooms, chips and citrus.

How nice to lay sausage and cheese

Source: woman-l.ru

Meat cutting - a simple and beautiful snack for a festive table

Good day to all who looked at the blog)))

How many times she noticed that no matter how diverse, appetizing and complex dishes were present at the festive table, uncomplicated cold cuts still enjoyed the same popularity. Especially in men)).

There was a time it even upset me, I can understand, I try to reproduce masterpieces, and men drag past them for ordinary sausage ...

But then I realized that there are a lot of advantages to this, firstly, cold cuts will help if there is not enough time for cooking.

Secondly, products for it are always freely available, and if there is no meat product on sale, then there are no problems - it is easy to replace it with something else.

And thirdly, cutting meat from a holiday table can also become a kind of masterpiece, it will decorate the table beautifully decorated, and I will have something to tinker with (I must say that I love to tinker with the holiday table)).

The inventor of me is unimportant, but to reproduce the recipes and their design goes out well for me, so in the “storage rooms” not only many recipes are stored in my computer, but also a slightly smaller number of photos of beautifully decorated dishes, including meats for the holiday table photos in different versions.

Meat cutting on the festive table at home, photo

Meat cutting can be completed from a completely different types of meat and sausages, painlessly replacing one with another. Sausage is also suitable: smoked, half-smoked, boiled, jerked, and ham, and pork ... Any of these products can be successfully and beautifully combined during serving.

At the same time, even the most minimal set of meat products can be arranged very effectively, look at specific examples of how meat slices look good on the holiday table in the photo, you can easily repeat this at home.

Meat sliced, simple and beautiful.

In these cases, the meat products are also laid out quite simply but on a larger scale, due to which they look more festive.

Very good combination of meat and cheese. Remarkably, both in appearance, and in taste, and with display, you can not particularly bother.

You can add bright spots decorating meat products with vegetables.

The meat products themselves can be laid out quite simply, but on unusual dishes.

Or the very cutting lay out unusually.

These are beautiful, but more complex options.

And this option has recently become my favorite. Maybe it looks not as elegant as the previous ones, but it is very effective.

Next to the meat slices are laid out "related" products: bread, ogruchiki, greens, cheese, etc. so that guests can independently build sandwiches to taste. Great idea!

For me, the problem so far is only one thing - to find a suitable stand for this delicious beauty))

More about how to make a flower out of sausage, step by step photos.

Quite a detailed and understandable master class, try.

And finally, the rules of how beautifully arrange the cold cuts on the festive table, they are few and can be listed in just a few points:

• meat and sausage pieces thoroughly clean the packaging film. There are types of sausages (mostly dried and smoked), which clean well, it is very difficult for this to read the next item));
• the film is better removed after the meat product is cold in the cold; to do this, it must either be dipped in cold water for a few minutes or put in a freezer;
• besides, the film is easier to clean from the cold product, besides it is much easier to cut the cooled sausage than the warm one. Well, the knife should be comfortable, with a thin well-sharpened blade, since thin slices of sausage and meat look nicer and fold more easily;
• it is recommended to cook the slices no earlier than an hour before serving the table otherwise it will wither, but I still prefer to cook it early in order to arrange it nicely, and then tighten the dish on top with cling film and put it in the fridge.

I hope you can pleasantly surprise your guests?

Meat cutting - a simple and beautiful snack for a festive table

Source: zolushka-new.com

Meat cutting (step by step) and its decoration

Meat slicing is a very important dish. How does every holiday celebration begin? From the abundant festive table, which necessarily flaunts one of the dishes: cold cuts, meat plate, or sliced ​​sausage, cold snacks.

And each hostess tries to make this dish the most exquisite and unique, putting in it the soul and skill of their golden pens.

I will give you, my friends, useful tips on its manufacture and decoration. You just have to watch photos and videos, pick up the necessary knowledge, become an unsurpassed master of this dish.

What to cook cold cuts? The trading network is replete with many types of finished meat products (even in sliced ​​form). For example: delicacies, smoked meats, balyk, pork ham, basturma, tongue, lard with a layer, various types of boiled and smoked sausages, poultry products, and all sorts of things to your taste and wallet.

You can use products cooked by yourself, for example, homemade sausage. cheeses, rolls. The main thing in this dish is that the products are cut very thin and neat - this is done with a knife with a very thin blade, or with a special device for cutting products - with a slicer.

Tip: soft, sprawling products are perfectly and thinly sliced, if you send them to the refrigerator freezer before easy hardening - see all the secrets of preparing products in another article about cutting meat.

Meat cutting - beautiful design and decoration

I gathered for you, my friends, in one video a large number of chic cuts made by restaurant chefs. Look, choose the ones you like and create your wonderful masterpieces, and your cold cuts will be the most chic.

Registration of cold cuts

The most important rule for the design of cold cuts is to stack products so that they do not go beyond the edge of the dish, do not hang sloppy.

It is advisable to create volumetric dishes, so lay out the products from the edge of the plate to the center. Use multi-colored contrasting products to make cuts play with different colors.

The easiest way to create cold meats is to lay out each type of meat products in a circle. Put a layer of boiled sausage halves, and on top - mugs of a different color smoked, or pieces of meat, tongue.

Photo cuts look in galleries.

Cut with curly elements

You can visually divide the dish into 4 or 5 segments and put 1 type of food on each. Separate the segments with pieces of vegetables or greens - you get a very bright and appetizing treat.

The meat (sausage) rolled into tubes looks beautiful and unusual. If the tubes unwind - they are inserted into circles of cucumbers with a cut out center, fasten the bottom with toothpicks. Just do not forget to warn the guests that they do not hurt themselves.

Carefully place the straws in one layer or slide. If you fill them with pate, lettuce, greens, olives, you get a more varied and satisfying snack.

Put the cold cuts out of the pieces. Between them for beauty, insert slices of cucumber, pepper, radish, sprigs of greens. You can put the meat pieces of a different color for contrast, or plastic cheese.

Fold in half each meat or sausage slice and place in a circle. Or roll them into a bag. Coat lay on the dish. You can insert them into each other, making a bright band. See photos of cold cuts, how beautiful it turns out.

Meat and sausage can be figured, if you cut out slices of the decorations with molds for cutting dough. The resulting edible figures will liven up any slicing.

Try to put together all the previously shown methods of making cold cuts and make a large, variegated dish for a large number of guests, as in the photo below. It will decorate a wedding table, or a celebration of the hero of the day.

Meat Decoration

The combination of cold cuts, sausage cuts with cheese, greens, olives, olives, tomatoes, cucumbers, cabbage leaves, lettuce, leek, canned corn and green peas looks interesting.

Sliced ​​meat goes well with grapes, bright berries, pomegranate seeds, figurally sliced ​​lemon, kiwi.

And in the elite restaurants, to give the dish a delicacy, they sprinkle a plate with ground paprika, spices, and pepper.

Finished cold cuts will become even more attractive if you put sauceboat, salt, mustard, seasonings, mayonnaise, and toothpicks in its center. If you cut the Bulgarian sweet pepper from the side of the leg, clean it, you get a spectacular edible container for the above seasonings.

In the video, the chef of the restaurant prepares an interesting cold cuts - you can take the cooking method into service and create your own at home quickly and appetizing.

Most often, people decorate cold snacks with roses. I give advice on making varieties of the beautiful flower.

How to make a rose

• Cut sliced ​​sausage or meat into thin slices.
• We twist one slice - this is the middle of a future rose.
• We wrap the core with circles of meat in a circle, giving the desired shape and size to the flower.
• Bottom of the rose we pierce with toothpicks crosswise or with skewers so that the flower does not fall apart.
• Then we cut the bottom and make it flat so that it stably stands on the dish and does not fall.
• Put the flower in the right place of the dish and reveal its petals.

You can make a rose more interesting: make a middle of one type of meat, and each new row - from another (challenge your imagination). Get a colorful flower!

How to make a volumetric rose from sausage - step by step instructions

Step 1. Take the elastic boiled sausage, cut 18 thin slices, fold in half, make the sausage track (photo 1).

Step 2. The track is twisted into a tube, starting from the bend of the first slice. Tying the bottom of a feather green onions (you can wear a clean washed gum). We cut off the bottom for stability (photo 2, 3). Flower set in the appetizer.

Step 3. We cut six sausage slices in half, fold, stack around the flower (photo 4).

Step 4. Drop the outer petals down, giving the rose volume and closing the fixing material. Add sprigs of greenery, imitating leaflets (photo 5). A large bulk rose is ready.

Now watch the video, how inexpressibly just a rose is made from cucumber. According to this technology, it is made from carrots, radishes, radishes, pumpkins, meat or sausage. Simply cut very thin product circles, overlap each other and twist. It is advisable to make several colors and decorate them with a dish.

Congratulations, my friends, you have learned how to make a gorgeous flower with which you can decorate any dishes. Let your holiday table be always rich, and cold cuts - everyone's favorite snack - the most chic!

Meat cutting (step by step) and its decoration

If you are going to make a sausage cut, then you need to make it nicely, and it does not matter for the festive table or the ordinary you will cook. Photos will help you see with your own eyes how bright and easy to make a festive mood in a few minutes.

Often beautifully decorated sausage plate help vegetables, fruits, herbs and cheese. Smoked sausage is better to slice diagonally (diagonally) into thin slices. For sausage cutting it is better to use several varieties of sausage, and you can also supplement with loin, sturgeon. Oh, and do not forget to clean the sausage from the film before cutting. And now let's consider several options for cutting sausage for a festive mood.

Of course, a slicer is not a necessity in the kitchen, like a refrigerator or a stove, but with it you can always make a perfectly flat cut: thick slices, of medium thickness or thin, almost translucent slices. A lot of things can be put under the electro-knife: cucumbers, tomatoes, cabbage, bananas, citrus, salad leaves, soft or semi-hard cheese, ham, boiled meat, sausage, bread. The main thing is to clean the products before cutting and remove the bones from them. You should not substitute only frozen foods, raw meat, jamon and fruit with hard bones like avocado or apricot.
Who needs power?

Before you start choosing a slicer, decide how often you will use it. If the device is needed in order to quickly chop sausage and bread for sandwiches in the mornings or to make a beautiful cutting on holidays, an inexpensive 100-watt machine is quite suitable for you.

If you plan to cut various products on a regular basis and in large quantities (including for canning), stop at the unit, whose performance is much greater and the power ranges from 150-200 W.

On whatever electric slicer you stop, before you go to the store, see if you can find a place for it in your kitchen, because constantly getting a 3-5 kg ​​unit from the cabinet is rather uncomfortable. By the way, if the worktop is not too large, you can choose a model with a folding body.

Knife sharpens itself

The main element of the device is a round knife. He will be engaged in cutting your delicacies. To make the shredder go perfectly, choose a machine with a self-sharpening knife made from high-grade stainless steel. And before you buy, ask the seller how he is sharpened - directly or in a wave. The first option is typical for democratic models that are able to cope with almost all products, although too soft or too hard may not be cut perfectly. Therefore, if you are chasing first-class technology, look for a slicer with a wave-sharpened knife. It is used in expensive units and is able to grind products of any density.

The most advanced models have removable knives with straight and wavy blades, as well as straw cutting devices with a thickness of 4.7 and 10 mm.

From slice to piece

Any slicer has a very important characteristic called “thickness of cutting products”. It helps to crush the bread with good-quality chunks, and the cheese and ham - with transparent slices. If you need smooth slices, but you are not a fan of accuracy, choose a model with a standard range - it ranges from 1 mm to 15-17 mm. However, if you wish, you can find on sale more advanced units that cut the sausage with an accuracy of half a millimeter, starting from the thinnest slices 0.5 mm thick and ending with chunks of 22 mm.

If you plan to cut a lot and often, choose a device whose desk is tilted at an angle: this will make working with a slicer more convenient, and your hands will be tired much less.

Protected fingers

At first glance, it seems that the slicer is a very dangerous unit that strives to cut off a piece of your finger. In fact, manufacturers have done everything to ensure that the use of the device was safe. A round blade rotating at high speeds is installed in a protective niche, and products are fed to it with the help of a pusher (caliper). This makes the cutting process safer than using a regular knife. In addition, in the correct models, a system of protection against accidental activation is provided. It can be represented by two options: to activate the device, you must simultaneously press two buttons at once, or keep the device “on” constantly while the device is running.

If a curious baby is growing up in your home, select the slicer model equipped with the “child protection” function. If it is present, the child will under no circumstances be able to turn on the electrocautery.

Plastic or metal?

Slicer is one of the few kitchen appliances in which the body bears aesthetic rather than practical value. Therefore, for the sake of economy, you can safely choose an inexpensive model with a plastic case. If you want to surprise loved ones with a stylish kitchen gadget, buy a metal appliance. Of course, it costs more than its unpretentious plastic counterpart.

Whatever cutter body you choose, it must be equipped with rubberized legs for greater stability when operating the device. In addition, a special tray for sliced ​​products, which is included in the package of some models, will be a pleasant addition to the new gadget.

Care

The slicer is very easy to clean. The most important thing is not to put it under water: the engine will immediately deteriorate. To clean the device after work, you need to remove the knife (this is done easily), wash it and wipe dry with a cloth. If you like perfect cleanliness, choose a slicer that removes the top panels of the housing. In any case, during subsequent assembly, all elements must be well dried.

Zucchini is so versatile product that the number of dishes with this vegetable, starting with desserts and ending with soups, can not be counted. All recipes are unique in their own way: in terms of composition, method of processing and preparation of products, and today we will learn how to cut zucchini for different culinary purposes. Much depends on the shape and size of the cut: the taste, the texture of the treat, and even its aesthetics, and in cooking, as you understand, everything should be perfect.

Large forms of slicing zucchini for stuffing

The options of dishes with zucchini are incredibly many. One of the most popular hot treats are stuffed zucchini in various forms:

• Barrels.
• Rings.
• Boats.

The technology of cooking these dishes is identical: prepare the filling, fill the zucchini and bake the dish in the oven or stew in a pan. Let's take a closer look at how to make the “vessels” of the zucchini for this dish.

Barrels of zucchini

1. To prepare the kegs you need to take young squat marrows or zucchini, 5-7 cm in diameter.
2. If the skin of the fetus is thin, then it can not be cut off. With a dense coarse skin you will have to part, cutting it with a peeler.
3. Next, cut the fruit across into several fairly large pieces (5-6 cm).

After that, carefully with a spoon you need to remove the inner flesh of the zucchini, building a cup with a wall and bottom thickness of 7-10 mm.

Zucchini rings

In this case, you can take both small and thin, and large thick fruits. The skin is removed only from the “fatties”, the young zucchini is left in the “clothes”.

• Prepared zucchini cut across the round, 1-2 cm thick.

From the middle of each mug we remove the seed layer, leaving only the ring of squash pulp.

Zucchini boats

For the preparation of boats, short (≈15 cm) young zucchini of medium thickness (≈7 cm) will be required. The skin must not be removed.

1. Cut the stalk from the squash and cut the fruit along its entire length into 2 halves.
2. For the stability of the boat bottom can be quite a little cut with a vegetable cutter.
3. Now carefully remove the seed portion of the zucchini with a spoon, leaving a 1-1.5 centimeter layer of pulp on the bottom and walls.

How to cut the zucchini cubes: cutting options

This is the most popular form of squash, which, depending on the size of the cubes, is most often used for making soups, stews, pickles, salads and even jam. For cutting should take a large, wide and well-ground knife.

Option 1

• First, prepared and washed zucchini cut circles. The thickness of the circle depends on how large the cube you need. For example, for soups and stews, the circle can be on average 1.5 cm, and for jam, no more than 1 cm.

• If you have old zucchini, they should be cleaned from the seeds.
• Then cut the circles (rings) into strips (1-1.5 cm wide), and then cut the zucchini across them into cubes.

Option 2

• Zucchini cut in half across.

• Then cut each half lengthwise into 3-4 plates, the thickness of which is equal to the side of the cube you need.

• Then we cut each plate with bars along, where the thickness of the bar = the thickness of the plate.

• And in the end across we cut even beautiful cubes.

Option 3

This cuts, though called cubes, but, in fact, it is a quarter slices. And the larger you have zucchini, the more pieces will be obtained as a result. This cut is mainly used for cooking vegetable stews.

• Zucchini clean from the skin and cut along into 2 parts.

• Then cut each half in half lengthwise to make long quarters of the zucchini.

• Now across the shred quarters into pieces of the desired thickness.

How to cut zucchini straws

Warm salads, mixed vegetables, and even some desserts dictate slicing zucchini into strips. This is done very simply.

Option 1

1. Cut the zucchini 0.5-0.7 cm even circles across the fruit.
2. Then each circle or pile of 2-3 circles chop straws of the desired thickness.

Option 2

1. We cut courgettes on plates along the fruit with a thickness of 0.5-0.7 cm.
2. After that, across or at an angle (if you need a long straw), shred each plate with straws.

If you need a long straw for a salad, for example Korean, then you can use the Roco grater.

How to cut zucchini in thin strips

For such slicing, it is best to take young, thin squash without seeds, because they should be cut along the entire length. And if there are large seeds to be removed, the slices will be obtained only when the main pulp is cut, which is only 1-1.5 cm.

Large zucchini can be used for cutting tapes, but first they should be cleaned of coarse peel, and then carefully cut the plate with a knife or shredder until the seed core.

The most popular appetizer is prepared with sliced ​​zucchini - “Teschin tongue” with tomato and mayonnaise-garlic sauce, as well as many other fresh and baked snacks.

Option 1

1. We take a small zucchini, wash it, clean it from the skin and make a small cut along the entire length. It is a cut down to lay the fruit on a cutting board.
2. For cutting we need a very well-sharpened knife with a large blade.
3. We fix the cut line with bent fingers and gently cut the zucchini with even ribbons along the entire length with a knife.

Option 2

The second method is called “Tsai-Tao”, which came to us from China. With this method, the tape is very long and smooth.

• Zucchini cut into thick pieces across the fruit of 3-5 cm.

• Next, take a large knife with a flat, smooth and well-sharpened blade. It is not necessary to take just such a knife, as in the photo, it can be any large knife that is convenient for you to use.
• Cut the skin in a circle and throw it away.

• Now put the cleaned bar with an edge on a cutting board and press lightly with one hand. We put the knife flat on the board and start cutting in circles, slowly, cutting off the ribbon. In this case, with the hand holding the zucchini, a piece, as if unwinding.

• So continue cutting until a piece of zucchini is finished.

• In the future, we will only have to cut a long ribbon into slices of the required size.

Since it is very difficult and precise to make such cutting with a knife for amateur cooks, it is best to use a shredder.

1. Take a small young zucchini. Wash it and cut off the place of attachment of the stem and flower.
2. Next, shred, neatly and slowly, squash slices along the entire length of the vegetable cutter, equipped with a thin nozzle.
3. Try to cut only the dense part of the zucchini, and you can use the soft middle part for stews or fritters.

How to cut the zucchini slices with a cleaning knife

Make thin slices of zucchini can be not only a shredder or a knife, but also a vegetable peeler. Moreover, it is easier and safer to work with this tool.

However, in this case, the zucchini needs to choose a thin one, not wider than the cleaning knife itself, in order for the ribbon to turn out even. Or cut the fruit along in half. Zucchini is best suited for this purpose.

Using a vegetable cutter, the slices are very thin, so it is better not to take them for roasting, as they will either dry out or be saturated with butter.

The best option is to use such neat squash for fresh and Asian salads, quick pickles or for an original colored vegetable casserole.

So quickly and easily you can make smooth and thin squash slices. Now you know exactly how to cut zucchini for soup or stew, for salads and stuffing.