Friday, May 13, 2011

BASICS: Cutting On A Bias

Do you know why you cut veggies or protein on a bias? Well, because it looks pretty - but more importantly - it is so more surface area is exposed to the heat source.
When I cut on the bias, I also like to cut the protein or veg fairly thin - that way with all the surface area exposed it cooks faster as well!!
*Pic borrowed from the internet

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