Preparing vegetables is not always as easy as it looks. There are actually many different things to consider when you prepare vegetable dishes, and here are some of the essentials you need to know. Which of these did you already know and which of them surprised you?
Dice For Frying
If you’re cooking a dish that requires frying your vegetables, it is usually best to dice them. As a rule of thumb, the smaller the food is the quicker it will cook. Since frying needs to be fairly quick to avoid burning, diced vegetables are best for that.
Medium Chunks For Stews
If you want to make a stew or casserole dish, chop your vegetables into one-inch chunks. Stew dishes simmer for a long time over low heat, and this gives them plenty of opportunity to cook and soak in the flavors. This works best if the vegetables are in substantial chunks.
Medium/Large Pieces For Roasts
If you’re roasting your vegetables, chopping them into larger pieces is usually the best option. Too small and they burn. When roasting, chop your onion, pepper, or eggplant into about two to four pieces.
