Gastroback 42515 Design Wok Advanced Pro - Manual (Page 17)

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PrePArATIOn TecHnIques
The success of any dish depends on careful forethought
and preparation. To achieve an authentic Asian appea-
rance and even cooking results, food should be cut into
small, even pieces. This allows food to cook quickly and
to be easily picked up with chopsticks.
slicing
A straight slice is used for cutting meats and vegetables.
Slices should be of an even thickness. Partially frozen
meat will slice more evenly. Slice meat very thinly, across
the grain to obtain a more tender result.
matchstick or julienne
First slice the vegetables as described above. Then, stack
slices and cut again into thin or thick sticks depending on
the recipe.
shredding
Used for cutting meats and vegetables. 5 mm slices of
food should be stacked, then cut again into 5 mm sticks.
Vegetables such as cabbage and spinach should have
their leaves stacked, then rolled up. Cut width ways very
finely.
cubing and dicing
Used for cutting meats and vegetables. To cube, cut 2.5
cm slices, then stack them on top of one another and slice
3 mm thick in the opposite direction. Cut again in the op-
posite direction forming 2.5 cm cubes. To dice, follow the
same directions, making 5mm slices forming 5 mm cubes.