Label
All
0
Clear all filters

A Note on Prepping Vegetables

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About
How you cut vegetables matters. It will affect cooking times and the flavor and texture of final dish. If you aren’t comfortable using a knife, consider taking a class at a local cooking store or watch a few videos on YouTube. You can sometimes use a food processor if you really don’t feel comfortable with a knife, but it’s worth the small time investment to learn a few basic knife skills. If you have a food processor, learn how to use it to uniformly shred and slice with ease.
To ensure foods cook at the proper rate, we provide specific instructions in each recipe. We use a few different terms to describe how to cut vegetables and other ingredients. Here’s what we mean (these are not pro chef definitions, just quick explanations for busy home cooks):

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title