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Roll-Cutting
Appears in
By Ken Hom
Published 2002
This is rather like diagonal slicing, but is used for larger vegetables such as courgettes, large carrots, aubergines and Chinese white radish (mooli). As with diagonal slicing, this technique allows more of the surface of the vegetable to be exposed to the heat, thereby speeding up the cooking time.
Begin by making one diagonal cut at one end of the vegetable. Then turn it 180 degrees and make the next diagonal cut. Continue in this way until you have sliced the entire vegetable into evenly sized, diamond-shaped chunks.
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