Avance Ultimate Wok - Breville

Preparation techniquesThe success of any dish depends on carefulforethought and preparation. To achieve an authenticOriental appearance and even cooking results, foodshould be cut into small, even pieces. This allowsfood to cook quickly and to be easily picked upwith chopsticks.SlicingA straight slice is used for cutting meats andvegetables. Slices should be of an even thickness.Partially frozen meat will slice more evenly. Slicemeat very thinly, across the grain to obtain a moretender result.ShreddingUsed for cutting meats and vegetables. 5mm slicesof food should be stacked, then cut again into5mm sticks. Vegetables such as cabbage and spinachshould have their leaves stacked, then rolled up.Cut width ways very finely.Matchstick or julienneFirst slice the vegetables as described above. Then,stack slices and cut again into thin or thick sticksdepending on the recipe.Cubing and dicingUsed for cutting meats and vegetables. To cube,cut 3cm slices, then stack them on top of oneanother and slice 3mm thick in the opposite direction.Cut again in the opposite direction forming 3cmcubes. To dice, follow the same directions, making5mm slices forming 5mm cubes.14