How to chop vegetables like a professional (without wasting half of it)

If you have ever watched professional chefs and with lightning speeds in the hand of the chefs and dice, you might wonder if they have a kind of cooking legs.

The truth is much easier: they have mastered the knee that everyone can learn.

Whether you are ingredients for your Myfitnesspal Meal Planner Recipes or just try to eat more vegetables, knowing how to chop well is a game change in the kitchen.

Vegetables are food forces, full of fiber, vitamins and minerals. But let’s be honest – they can feel like a job. That is why many of us ultimately buy more expensive pre-sliced ​​products or completely avoiding vegetarian meals.

“There is so much research into the benefits of vegetables and vegetables! They lower the risk of metabolic diseases and improve intestinal health thanks to fibers, vitamins and minerals in these foods,” says Joanna Gregg, a myfitnesspal dietician (dietician (1).

Advantages of good chopping skills

One of the most common barriers for healthy eating is the time needed to prepare fresh products.

When you improve your knife skills, you not only make meals faster, but you also reduce the amount of food that you waste at home.

• You will probably use more of every vegetableIncluding the parts that you have otherwise thrown away. For example, properly cropping a pepper means wasting almost the entire vegetables instead of the parts around the stem and seeds.
• You will probably extend the life of your vegetables. Milly sliced ​​vegetables brown faster than the mutilated by boring knives or incorrect techniques. This means that your chopped vegetables can stay fresh in the fridge for longer.
• You will probably like to cook more. When chopping vegetables is not an annoying job, you are more likely to include them in your daily meals – and that translates directly into better food habits.

Eating more nutritious foods such as vegetables is directly bound by health benefits. Diets such as the Mediterranean diet or the Dash diet contain many vegetables and offer many nutritional benefits. ((4” 5))

“The Dash diet encourages a lot of fruit and fruit in addition to full grains, low-fat dairy, nuts, beans, fish and poultry, while limiting food with lots of sugar, saturated fat and sodium,” says Melissa Jaeger, head of myfitnesspal (3).

Kitchen knife principles

Investing in a good chef -chef’s knife will transform your cooking experience more than any other kitchen tools. You don’t need an expensive set – only one quality knife that feels comfortable in your hand.

This is what you need to know:

Choose the right knife for the job

• Use one 7–8 Inch Chef’s knife For most tasks. (It is approximately the length of a standard wooden pencil.)
• A mating knifeA small, sharp kitchen knife with a narrow knife and pointed point is ideal for smaller, more detailed work
• A serrated knife Works best for soft or smooth products such as ripe tomatoes or kiwis

Hold your knife correctly

Your knife should feel like an extension of your arm, making liquid movement possible. If you press or feel uncomfortable, you may need to adjust your grip or try a knife of a different size.

When grabbing your knife, use the “Knelgreep” by placing your thumb and forefinger on the knife. This offers better control and reduces fatigue.

Keep your knife sharp

A sharp knife not only makes chopping easier – it also keeps you safer and stores the quality of your ingredients. A Sharp knife is safer And causes less damage to your products. In addition, clean cuts help to stay fresh for longer and retain nutrients.

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About the experts

Joanna Gregg, MS, RDis a food data curator at MyfitnessPal. She obtained her master’s degree at the University of Nebraska. Her focus is to help people find the right balance between food, fitness and healthy living to achieve their optimum health.

Melissa Jaeger RD, LDis the head of food for myfitnesspal. Melissa received a Bachelor of Arts in Nutrition (DPD) from the College of Saint Benedict and completed her internship via Iowa State University. In May 2024 she was recognized as the registered Young Dietitian of the Year by the Minnesota Academy of Nutrition and Dietetics.

Caroline Thomason, RDis a dietitian and diabetes educator who combines her love of nutrition with the power to easily understand better health. At 12 years in the industry, her work appeared in more than 40 publications. She is also a speaker, spokesperson and prescription developer broadcast.

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How to cut vegetables step by step

Step 1: Set your station
Before you even pick up a knife, a well -organized workspace sets the stage for a safe, efficient heels.

• Wash your vegetables thorough
• Place a damp paper towel under your cutting board to slide out
• Collect your tools and ingredients

Step 2: Make a stable basis
Prevent rolling and slipping by giving round vegetables a flat surface to rest. Here are some examples:

• Onion: Cut the top and then halve through the carrot
• Pepper: Cut the top and bottom of the top and then open one side to flatten
• Tomato: Halveer through the equator for cutting, or cut from the bottom by rounds

Step 3: Use the claw grip
Protect your fingers by curling them in a “claw” on your leading hand. (To see the claw in action, View this demo.)

• Put your fingertips underneath and let your knuckles lead the knife
• The side of the knife must brush your knuckles gently – not your fingertips

Step 4: Cut with a fluctuating movement
The key to smooth, efficient heels is keeping the tip of the knife on the plate and the use of a soft swing movement.

• Start by cutting vegetables into slices or shelves
• Stack and cut into comics, rotate and dice
• Let the knife roll for speed and safety – do not chop straight down

Step 5: Roll-and-Slice Any herbs or greens
Fragile bruises easy, so a soft technique makes a big difference. (This manure technology is called technical chiffonade and you can see how it was done In this demo.)

• Stack and roll soft greens or soft herbs in a sleek bundle
• Use the fluctuating movement to cut into fine ribbons (a chiffonade)

Frequently asked questions (frequently asked questions)

The Bottom Line

Controlling the art of chopping vegetables means learning basic knife skills that help you eat a nutrient diet. The time you invest in learning the right techniques is given back many times by faster meal preparation, less food waste and healthy, vegetarian meals. By removing the barrier of annoying preparation, you are committed to success with your nutrition goals.

Remember that the exercise makes perfect. Start slowly, focus on safety and correct technology, and speed will of course follow. Your future self – on a busy weekday evening in the kitchen, preparing a healthy meal effortlessly – will thank you for the effort.

Post How to chop vegetables like a professional (without wasting half of it) first appeared on Myfitnesspal blog.

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