What are the best tips for cutting fennel?

Fennel is edible, white, anise root. Those who like black licorice would probably enjoy chopped fennel in salad with spinach and sliced ​​strawberries. Others may prefer roasting or bake this root, because cooking usually eliminates the sharpness of its taste. Most recipes that include fennel call for chopping or sliced, so chefs usually cut these roots before cooking. One of the keys to properly cut fennel is cutting in the right order. The ends should usually be released first, followed by a core. Then chefs can cut this vegetarian any way they like.

Before cutting the fennel, chefs should find the upper and lower part of the root. The upper part has thick green stems with gloomy leaves, while the bottom is flat and may contain some small white hairs. The upper stems and the flat end should be cropped with a sharp knife and formed a root that looks almost like a baseball with flat top and lower.

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The outer leather of the fennel bulbs is sometimes hard with an unpleasant taste. Many cooks carefully scored this outer layer with a knife and peeled it. Others simply use vegetable jewelry. The bulb should be rinsed after peeling to remove any dirt that could snuggle under the first layer.

The next step in cutting fennel usually includes a position on one of its flat ends and slicing by the center. Chefs who examine the inside of the cutting bulb should see a dense, hard inner core stretching from the center of the bulb to the bottom. This can be removed by holding a knife at an angle of 45 ° against the cut side of each half of the bulb and slicing down. At this point, the fennel bulb is ready for almost any kind of slicing that the chef would like to do.

cutting half of the bulb usually brings wedges while cutting them horizontally thin slices. Horizontal slicing, followed by verTical mowing, creates small pieces of fennel, which can be restored with chopped onions and potatoes. These smaller pieces also work well in soups, stewed meats and raw salads. The wedges can be baked while thin slices can be added to Casseroles.

Cooks who do not want to waste food can also try fennel stems. In addition, the chefs should simply grasp every stem at the tip and pull their fingers down to remove all the gloomy leaves. These leaves often make a nice and tasty decoration. The stems can then be chopped into rings and used in recipes as well as a bulb.