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Published on Dec 3, 2008
Aida Mollenkamp teaches how to chop.
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TRANSCRIPT Use chopping whenever the shapes not going to matter. All you have to do is try to get the ingredients into uniform, bite-size pieces. A lot of times if you're going to cook something and then discard the vegetables afterwards, for example in a stock, a soup, or a braise, you can turn to chopping. Let me show you how to do it. You just take whatever vegetable you're using and you're really trying to get it into uniform size pieces. And you kind of use that good old back and forth motion that you see chefs using a lot. It's the same exact process for mincing, except mincing you would go smaller than this. And you're most commonly going to see this for anything where you are going to cook it and then throw it away afterward because the shape doesn't matter.