Techniques

Hello everyone! Welcome once again to my Blog where you will find a lot of information and very interesting topics related to gastronomy. I am Chef Katriel and this time we are going to learn about different types of cuts for vegetables and fruits. Here I will explain the most important cuts and how to do them in a safe and professional way.

Maybe you have always cooked with these vegetables, but you don't know exactly what flavors they can bring to your meals, or how to combine them freely, or how to create new recipes from them.

Fresh pasta is important. But equally important is the sauce that accompanies it. Because it will give it the necessary seasoning to be perfect.

During Katriel's stay in Argentine Patagonia, he acquired new cooking techniques that he uses today. There he perfected his skills in the art of outdoor cooking.

The carving of fruits and vegetables is an oriental technique called Mukimono. The purpose of this technique is to get the vegetables to obtain the shape of flowers.