How To Chop Every Vegetable | Method Mastery | Epicurious

[Music] hi my name is Amy Chaplin I'm a chef and cookbook author and today I'm going to show you how to chop every vegetable peanuts peanuts are actually legumes so really they should be boiled before eating but we roast them this is how you open a peanut you crack down to crack open the end and then you break it like that and then inside a to cute little peanuts that's a peanut Brussels sprouts Brussels sprouts actually grow like this and you can pluck them off and they're actually much fresher when you buy them like this at the farmers market take off the end and cut them in half if they're this small trim off the bottom and roast them whole you could eat it raw with the mandolin so cut off the end take off any sort of tougher outer leaves and then just shave it long ways like this and that can be dressed roar delicious with olive oil sea salt a bit of lemon or you can cut the bottom off take off this sort of wilted outer leaves and then seal each leaf if you want to as well it's another way to eat it raw and they can be tossed in a salad like that peas peas are a spring vegetable and they're one of the vegetables that you really need to eat freshly picked they get starchy and lacks sweetness when they've been sitting around for a while the way you shell a pea is you don't need a knife or anything else you just pop the end like that run your thumb along the edge and then you reveal all the piece that's a pig snap pea a snap pea is like a pea except that you can eat the whole thing they're delicious you can leave them whole steamed sort a or you could make them look fancy by cutting it on angle like that and it looks really pretty we're coming what karma is a sea vegetable that you purchased dried you need to soak it and then drain it so what I'm gonna do is just cut it into manageable size like this and then I'm just gonna slice down each side of the stem like that and take this out this can be used in stalks cut it across now it's ready to be marinated added to miso soup you can add it to wherever you like a little bit of seaweed goes a long ways it's a fantastic flavoring and full of nutritional properties garlic I like to prep garlic by breaking apart all of the different cloves then I get my knife and just a tap and you don't really need to do anything else now you can decide how you want to cut it take off the end and then thinly slice it like that I leave them whole to roast with the skin on and then you can have fun squeezing it out to eat it and it's a much mellower softer flavor it's not as pungent at all the other way is to finely dice it and I just go like this in half sliced and go like that [Music] shallots a shallot is a member of the onion family can also be used in place of onions a lot of people prefer it I would just cut off the root end and then just score down the full length of the shallot with a knife and peel off the outer layer and then if I was to use it for something where I'm just like sauteing it you can just dice it it's nice and easy a little bit more manageable than a big onion and you could also slice it lengthwise if you wanted to say sort hair with other vegetables similar shape watercress watercress grows in water it is delicious juicy and quite peppery I love it raw in salads the most I think it adds such a delicious sort of punchy flavor and you can just pluck off the leaves like that and of course this is edible too it's juicy and delicious if you did want to cook it chop it up like this and just saute it it can be put in broth e-type soups or ramens it will just cook like spinach in an instant once it's exposed to heat green beans I prep them just by taking off the stem end and that's it don't cut the other end because it's really pretty it has a nice little point to it if you wanted to sort a cut it on a nice angle or you can cut it in bigger pieces if you want to sort out a little longer if you've got an odd amount left not enough to make a roasted dish you can add it to a soup or stew and you can cut it like this and just add it when you're cooking the celery see in a soup asparagus it grows up through the earth so it's really important to wash it well it can be gritty what I would do to a prep asparagus is actually just break off the tough end if you wanted to saute it I would just cut it on an angle and cook it like that if you wanted to roast it I'd leave it whole you can also cut them on a mandolin like this and you could eat it raw this will actually turn green when you cook it but it's purpley this is white asparagus much more rare and difficult to find and this is just lovely green baby asparagus really it's nice and thin fava bean fava beans are spring vegetables absolutely delicious and quite a luxury because they require two steps in preparation you don't need a knife you just open up each pod and you can see these lovely little beans inside this needs to be blanched just briefly in boiling water before you slip off the outer skin and then you've got the beautiful little and fava bean which is absolutely delectable scallion they're a member of the onion family but they have a milder flavor than a raw onion so there are delicious on absolutely everything take off the root end and then just cut it really thinly on an angle and you can go all the way I actually like the green part it looks really pretty like that and this you can keep in the fridge in a jar and sprinkle over your salads your greens your soups it makes everything taste better celery this is how I'd prefer celery I'd break off each stem that I need like this the inner ones are much more tender and the leaves can be used as well they're actually really good in stock if I was to add it to a salad cut the bottom off on an angle like this and either cut it really thinly or shave it on a mandolin if I was to put it in a stew I would go like this take off the bottom take off this save all these bits they're really good for a stock then I would cut it lengthwise and for a say a soup I go like this for a stew take off the bottom cut the larger piece in half and then you can do some nice shapes like that it's just we'll give you more texture spinach spinach is a very delicate green can be eaten raw or cooked it takes very little to cook it in fact if you just pour boiling water over it you will cook it if you were to sort it I would keep these stems because they're nice but you could cut them off if you like and then cut them in half and use them and then just roughly chop or leave hole you can totally leave this all it shrinks down so much but if you just wanted to roughly chop to stir into a soup or stew at the end of cooking or risotto then roughly chopped is good or torn kombu kombu is a sea vegetable what you find in Asian markets is a much stiffer kombu that you can roll and thinly slice and it can be really cut like in squares triangles or these long thin strips for this one there's no stem end that I need to cut off so I'd probably just cut it into even pieces like this and stack them and I could actually try rolling this to get it to be thin slices or you could just cut it in cubes by stacking again so just keep stacking and then just like this you only want a little bit because seaweed is strong tasting okra if you get small ones you can leave them whole like this and then all you need to do is just cut off the end where it's dry and actually you can just cook these whole with some juice they'll cook down and become succulent and delicious if you're slicing it you will come across the sort of viscous juice that is inside and it comes out more when cooking so you can saute onions garlic ginger whatever flavors you want and then add this and saute it and then add other flavors as well it's also used in gumbo friends in the South loved to put it in gumbo has like a pretty mild flavor alone but it lends itself well to spices that's okay nopales okay this is a cactus with a very spiky little bits on it that you want to be very careful handling if you hold it at the bottom it's a bit safer but you can wear kitchen gloves or hold it with a towel and you want to take off these spiky bits or you can use a peeler cut it down the middle and then cut it like this and it's bright green now but yeah it turns a sort of more darker all of you green it's used in Mexican cooking can be grilled sauteed and but it needs to be cooked for quite a while to get the sort of viscous juice out and then dry out again onion there different types this is a krip aleni onion this is a yellow onion and this is a white onion I like to cut an onion by taking off the root first and running the knife down the length long ways of the onion and peeling off the outer layer and then I cut it lengthwise and the crossways after that and then I like to cut it like this because it just falls apart nicely and I like it for just about anything if you were to roaster you could leave it in bigger chunks like this or even hole actually with the skin on you can just put it in the oven for a really long time this is like a classic way to just dice but you just saw your way towards the root don't go all the way and then do a few more slices the other way I'm not going all the way through and then you can dice and it just falls into a dice and then this obviously can be used to saute to start a soups to any dish like that broccoli rabe broccoli rabe is like a delicate broccoli really you've got these little florets and delicious Brassica leaves so same members broccoli cauliflower and delicious sauteed roasted even you can roast it whole like this on a pan with the leaves and they get really crispy you can also grill that part the leaves shrivel up a little bit reeling and roasting but it's still really tasty so to steam it I would just cut off the ends they can be a little bit woody and tough and then I would just cut in a couple inch pieces like that and then just steam it whole that's delicious leave it whole if you're roasting and do this if you're sauteing or steaming [Music] endive endives can also be purple endive is delicious in a salad in fact I wouldn't really recommend cooking it or doing it any other way you can use it as a dipping utensil as a crudite but to get the leaves off you just cut the stem end and then they just start falling off and you need to recut as you go but here's one like that and then and then you can cut it again and these are lovely just whole I think they look beautiful stacked on a plate with as nice citrusy dressing they're really tasty if you wanted to slice it thinly for a salad another way to do it to take the end off cut it in half and then I just cut it like and then just break it up and you could dress it like that [Music] radicchio radicchio is delicious both cooked and raw but more commonly you'll find it raw in salads where you can just peel off the leaves and break them up by hand no need to cut them doesn't look that great cut I don't think I think it's actually better just to break up the pieces like this the only reason I would cut it as if I was cooking it saute it with other greens it's a delicious bitter flavor so similar to a red cabbage take out the core and then just cut across sways into any of any shape you want but this is good this is a kind of good way to braise or saute these are other types of radicchio hasil Franco sometimes you see it as pink lettuce but it's like a pink radicchio then there's this one here which is speckle T and this is Treviso they can just be broken off like this and used in your salad any of these can be cooked but they're really really beautiful and tasty raw and also really juicy bok choi bok choy is a delicious juicy green vegetable really mild flavored it's not strong like a kale or collard green see so to prepare it you'll always need to take off the bottom and then the leaves just fall off and the leaves cook a lot faster than the stem so separate them like this just take off the leaves and cut the stem a little bit thinner than you would the leaves you can actually leave the leaves whole but if they're big you might want to just cut them in half and then you can cut this on an angle if you want a bit thinner so that if you're sauteing you add this first and then just stir the leaves through and they're done when they're wilted in the deep green color I love it steamed personally with a nice sesame dressing it's also can be eaten raw it's really juicy yeah cabbage cabbage is also a member of the cruciferous family with broccoli and cauliflower I like to take off the tougher leaves off the outside then I cut off the end just to make it flat and then cut it in half and look how beautiful if I was to roast it I would cut it in half again take out the core and then cut it in like two to three inch pieces the other way to do it is to thinly slice and just shave it like this and this is a nice quick way to make a people because all you have to do is just put salt and vinegar on here crushed up with your hands and it turns a beautiful crimson color can keep in your fridge for a week food on tacos green balls in sandwiches whatever you like chicory chicory is delicious slightly bitter but really really tasty vegetable that can be used in salads you find it in the fall usually and its really good combined with radicchio some watercress if you want a bit of fruit pear may be thinly sliced cheese you can just break off the leaves like this you can use them all summer darker green the ones in the center a lighter green and they're sort of more tender I usually just break it with my hands and maybe get rid of like the stem part if you want it all really pretty sort of Fraggle E pieces like that you can also cut it up and cook it it's really yummy and a soup like a bean soup sort of use like escarole it's a very similar kind of flavor mildly sort of pungent but not very strong especially when you cook it that's chicory mustard greens mustard greens are very mustard a they are extremely strong when eaten raw and a little bit goes a long way especially with these bigger leaves you want to look for very tender younger leaves if you're gonna eat it raw hair it off the stem because the stem is pretty strong and then just tear them into bite-sized pieces it's really good with some shaved hair or apple or even other root vegetables shades really thin you just you need the contrast of the sweetness you can treat it the same way as you would kale or collard greens and I don't really bother taking out the stems if I'm cooking it just take off the bottom and then slice it straight across the leaf if you've got an unwieldy Bunch just stack it it's not very fussy because you're just gonna saute and you're gonna keep cooking until it's wilted down it does turn a bit Brown but it really will mellow out the flavor collard greens collard greens are a dark leafy green vegetable I like to steam them saute them sometimes marinate them and eat them raw but only when they're super fresh a way to prepare them is to cut off their tough stems just take off a couple of inches if you were to saute you might like to cut them quite fine if you were to steam I usually cut them in inch pieces you can take out the stem but the nutrients from the soil come up through the stem into the leaves so it's actually a really nutritious part if you want to take them off and say juice them or cut them up and use them in soup you can just do it with your hands by tearing down like that and then you can cut this and just cut across the leaf if I'm leaving in the stem I would do like this and then if you want to do a really fine like a chip and add it's actually better to stack them up like this and then roll them and this could be marinated or lightly sauteed or added to a soup at the end that's it Swiss chard this is rainbow chard can be cooked in a variety of ways similar to spinach and kale and collards you can do a few things eat the stems and cook them just cutting straight across is fine or you can do this and take out the stem and layer it up like this which I can just fold a few times thinly slice like this or you could dice it a little bit like just squares if you're steaming you can also just steam the whole leaf if you're sauteing take the stems out and cut them up you can cut them up nice and fine like this if you cut it like this you saute it first and then add the leaves last when this is tender starts to get a bit soft but no reason to throw these out because they're so beautiful and colorful and delicious - fennel fennel is a juicy delicious vegetable within an ECE kind of flavor I love to shave it raw for a salad cut off the stems save these for a stock or broth take off the toughest sort of fruit and cut it in half lengthways face it down cut it in half again and then take out the core you then shave it lengthways on a mandolin is really easy it's much harder to cut this as fine so you can save some of the fronds to garnish or stir through just plucked off and just put on top of the salad so you can use it all tastes way better than licorice I think Lync leaks are part of the onion family anyway you'd find an onion you can use a leek so to cut a leek cut off the end you trim off the top part that I'm not going to use slit it down the center of one of these leaves like this and not all the way through just go like that and then with running water run the water down through the leaves and wash away all this dirt seal this dirt cut it in half and then you can leave it in large chunks and slowly similarly like with a bit of olive oil and put a lid on it so that it really steams and falls apart it's delicious French dish or you could cut it on an angle like this if you were to eat it raw just use the tender light green part and then just slice it really really thin just so that it's not too too strong oniony flavor and then you can just separate it and use it like you would a scallion iceberg lettuce iceberg lettuce is 99% water so it's very very juicy and crisp if it's a good one it doesn't have a lot of flavor because it's just about all water so cut it in half cut it in half again like that then thinly slice wash the outside but you don't need to pull apart the leaves and wash it there's no dirt or grit getting inside a little bit goes a long way kale this is lacinato kale this scale is usually the most reliable and not too tough so you just pinch off the leaves from here and then just run your hand down now this scale can be sliced really thinly again and used raw or you can stir this into a nice white bean soup so it wilts at the end of cooking you don't really want to cook this ahead tastes better fresh if you are roasting use this one taking off the stems and breaking it into bite-sized pieces and then purple kale can be a little tough sometimes and I threw think it's better to cook it if you wanted to leave the stems in you can just cut them down the middle and then just cut across if you want to use your stems get them together and just cut straight across and use this when you're cooking carrots and celery for a soup like that butternut squash it's in season and fall and there's a lot of different things you can do with it one of the best things to do with squash besides making soup is to roast it you can leave the skin on but mostly I take it off and I like to put a towel down because when you start peeling it it bleeds and gets very sticky and slippery and you can slip and cut yourself if you're losing control of your peeler so peeling it just the full length like this and just do the bottom and then the shop - the best way is to cut the neck off like that and then cut this base in half and take out the seeds just scrape if you're just roasting it you can really do any shape you like just take off the base then you might like to have shapes like this or you might like to have larger cubed pieces like this then for the nick part take off the end and cut it down the middle cut it in like that and then do the same you just want it the same size kabocha squash kabocha squash is one of the most densest and sweetest-tasting squashes you can buy their flesh is so good in soups stews or steaming because it's so moist and creamy their skins gonna be really really tough so what I like to do is use an axe I think it's a good idea to put a towel underneath because it's gonna move and there's the inside of Kubota you don't have to take the seeds out actually but if you want to take them out use a spoon like that and just scoop it out then you need to cut it up you can leave the skin on if you're steaming or roasting and if you've got a really sharp knife now it's more manageable you can kind of do this action to go through and I think the nicest way to cut it is in wedges like this that is a Kubota tomatillo tomatillos are a tomato family member and they have a husk on the outside that you need to peel off before you use them you don't need a knife actually because the best way to prepare them is to boil them blanch them until they burst or put them under a grill until the skins char a little bit so this is what the inside looks just like a tomato and not great raw they're also very sticky once you take off this husk so don't take it off until you plan on using them just like a green tomato what still better cook though tomato tomato tomatoes are the best thing when they're in season and that season is pretty short when they're in season my favorite way to cut them is to just take out the stem end and cut them in wedges like this and then just olive oil salt and that's really it because they taste so amazing zucchini zucchini is a member of the squash family and it's in season in summer you can cut them in chunks and roast them you can roll cut them and then steam it you can slice them in long thin strips like this and Grill it the other way to prepare a zucchini is to peel it and create ribbons and then you can make a delicious pine not dressing with lemon really yummy toss it over this and it's a really nice different textured way to eat it it's a lot of different things you can do with a humble zucchini cucumber cucumbers are very versatile they are absolutely delicious just sliced as they come you can cut them on a mandolin like this very thinly and use that as a pickle it can be cut into large slices like this I've used as a crudite thinly sliced as a sandwich cut into that's a cucumber chayote in Australia we call these chocos they are a squash family member similar to a zucchini very mild tasting you can eat the skin you need to take out the seeds those we should just eat it's steamed and we would just cut it like this and you could also do that to roast it's a very mild taste sort of like cucumber and zucchini kind of mixed because it's crunchy like a cucumber but very mild like a zucchini yeah pepper peppers are a large family of vegetables and they can be used in so many different ways to prep a bell pepper cut in half lengthways take out the seeds and the membrane that's a little bit bitter you can just do it with your fingers and then you can decide do you want slices like this to be eaten raw as a snack as a crudite or larger pieces that you might like to roast to then put on a sandwich or add to a salad heliplane your pepper the best way I think to cut this is to just go around the seeds like this just roll it the seeds are really spicy the flesh may or may not be spicy you really just have to test it by like this just to see if it's burning your tongue so you can slice it up like this in long strips and then just dice it and then you can use that in a salsa like that and that's peppers bitter melon bitter melon is a member of the watermelon family it can be eaten in a variety of ways you don't need to peel it you do need to take out the seeds though so I would cut it long ways like this and take out these seeds by scraping with a spoon just like you would say a squash say you were to saute it you could cut it on an angle like this if you want to steam you could do it a bit thicker and let's see how it tastes raw bitter I'd say cook it forget that raw bit sauteed I think I'd do first if I had to use them anyone want to try it eggplant eggplants need to be cooked first and foremost and cooked properly if you don't cook them enough they're hard they should be soft and succulent and really melt in your mouth if they're not in season I recommend cutting them how you want to cut them mixing them with salt and setting aside for an hour to drain to get out of bitter taste and then rinsing them really well before you prepare them they are often sliced and pan-fried you don't need a lot of oil to roast or fry them because they are spongy and absorbent so if you were to do that for a sandwich say you would just slice it like this and after you have salted it and drained it if you need to do that you then pan fry them if I was gonna roast it I cut it into sort of wedge shapes like this so there's a lot of different ways to use eggplant but not raw you don't want to eat it raw radish radishes are delicious even raw however you can roast them or saute them so I love to shave them by plucking off the end leave at least some of the greens when you're shaving them because you have a handle then to use and you can shave them like that if you want you can cut them into little wedges like this and steam them which a lot of people don't think to do and they look really pretty [Music] turmeric turmeric is now very famous it is full of nutritional benefits and there's so many reasons to add it to your diet it comes dried as a powder but fresh is the way to go you need to peel it then you'd cut it lengthwise like this stack it up just like ginger and thinly slice and then dice if you want to cook it I would suggest dicing it finely like that that's turmeric ginger it is delicious and very medicinal it's fantastic if you have a cold or a sore throat the best way to repair it is to break off a manageable piece and peel it first but the least wasteful way is to peel it with a spoon because you really just take off just what you need with the skin you can slice it or you can grate it like that or you can cut it into little tiny minced pieces and then if you really want to add more ginger flavor at the end of cooking just squeeze in the juice beetroot this is a beet there are a lot of different things you can do with a beet you can boil them whole which is a fantastic way to marinate them without even washing it you can just put it in a pot of boiling water and then once it's cooked through to the center you just peel off the skin under running water then you can chop that up marinate it with oil and vinegar and it is my favorite way to eat it you can also eat them raw that they need to be peeled and you can shave them nice and thin or you can use a box grater and just grate it and use that as a salad carrots they're really good when they're freshly dug and you really shouldn't do anything to them you should just eat them straight like that because they taste so sweet and delicious roasted is a really nice way to do a carrot and just do that with this size carrot cut it down the middle like that and then you just place it on a roasting pan face down because you get a nice golden edge on it the other thing I like to do with a carrot shave it with a peeler and create ribbons which is this a nice way to add it to a salad rather than waiting it you can take off the outer skin if you want or you can just scrub it and then you could use the inner core in a soup and then yeah don't waste this either do search if you juice or chop it up or your base of your soup carrots parsnip I think the best way to cook it is to peel it which I don't always say but the skin can be a little bitter and turning it into a pureed vegetable soup or roasted I think it's the best way to do it peel at first you could do like a roll cut for roasting is kind of nice or you could cut it in long strips like this and roast it like that like it you could also cut it like a carrot turnip turnip can be used in all the ways you would a partner a carrot even a potato although it has a little bit more of a pungent flavor and a lot of people don't love it it does need to be peeled Oh take off the end cut it in half and then I would cut it like this into a sort of wedges and then get your odd shapes or you could cut it into sort of wedge type pieces like that that's turnip potato they are probably mostly used for mashing or roasting and stuffing you have also sweet potatoes colored little baby potatoes is purple inside this one is pink skin but white inside you we peel a potato if you're going to mash it boil them first or roast a sweet potato hole and scoop out the flesh cut it and dice it cut like that and boiled add rosemary or other herbs this is what a sweet potato looks like inside that's a pretty taro taro root is a starchy root vegetable this is what it looks like on the inside it needs to be peeled and then thinly shaved before it's fried into chips it can be made into fritters it can be cooked with coconut milk and mashed so to peel it you can use a peeler like this but it gets stuck in your peeler because it's so fibrous so cutting as little of the flesh as possible chop it up and boil it too then mash it but if you're just chopping it up it doesn't really matter the shape you could just go like this that's terrif rutabaga rutabaga 'z which are also called Swedes and England are an unusual vegetable they sort of gets stronger and a bit spicier tasting if that makes any sense or sort of more pungent as they age and they're often mislabeled as turnips or golden turnips don't be fooled they are a starchy root vegetables so they can be made in into a pureed vegetable soup I actually love to steam them when they're freshly harvested and then blend with cauliflower and use it as a topping instead of potato for like a shepherd's pie but you could just cut them like this when you're cooking them in a soup add them to sauteed onions and garlic any flavors you want and then add the rutabaga water cook till tender and blend that's a rutabaga daikon daikon is a member of the radish family but it's a lot milder you can quick pickled daikon by peeling it first cut it in half and shave it on a mandolin or just thinly slice it and it makes a really delicious pickle just with vinegar and salt you could just slice it in long thin strips and use it to dip into a hummus dip or any kind of dip like this it's really delicious juicy it's really really delicious jicama you want to choose one that's very firm and unblemished if possible I love eating it raw and to do that I need to peel it cut it in half first so you just cut slices like this if you want to cut like for a salad or a slaw I just stack it like that and then do like a julienne cut like this yeah but raw that's how I like it lotus root lotus root grows in water it can be dried and purchased that way and then you can soak it and use it in stews and things first of all I'll show you what it looks like inside it's beautiful it's got all these beautiful holes and then I would peel the outside cut it really thinly and steam it or simmer it often you cut it a bit thicker and put it in a pan like this and salt and seasoned a little bit a little bit of water and then cook until it's soft it makes your stews look really beautiful artichoke artichokes are like special because a lot of preparation is involved in getting this gnarly vegetable down into an edible thing one way that's very quick and easy is to cut off the ends like that cut off this end and steam it until it's tender if you want to go further you really have to break off a lot of leaves down to the more tender leaves heal the stem then you can cut it in half and take out the truth and all that fluffy inside you want to get out and then you can call to this and roast it like this raise it like this or thinly slice it and saute it you can also if you get right down to the heart you can shave it and either walk that's an artichoke cauliflower cauliflower is part of the broccoli cruciferous family the best way to prepare it is to cut off the leaves like that and you can just go around and then you want to cut off each Fleurette to like that you can just go around and cut them off if you turn it into cauliflower rice break it up into smaller florets or cutters and then put it in a food processor and grind it until it's light and fluffy you don't overdo it because they'll just end up mushing that's cold Romanesco Romanesco is a variety of cauliflower and has basically the same flavor it's much harder to cut into florets however you can do it but they join quite close together at the top I do the same thing I do with cauliflower and take off the leaves and the stem I would just cut it into wedges this is what it looks like inside so it's not green all the way through and just cut it like this and roast pieces like that that is Romanesco broccoli this is how I like to prepare it cutting off the florets like this and I just go around and just cut them all off and then when you get to the center they're a bit smaller but that's okay you can just cut it like fast then each one you can just cut through the center and cut them into whatever size you like so that's the florets and then the way to use the stem is you need to cut off the sides or the skin and it's hard to do with a peeler you kind of need to take off because it's very tough so you can see it's kind of woody and fibrous and the inside is delicious because it's very tender and it can be also just steamed or sauteed and cut into any size that you like and you could actually eat this raw it's really delicious and that's probably I hope this video inspires you to eat more vegetables because no matter what diet you eat more vegetables is always a good idea head to the farmers market and check out some of the things you found here today and happy cooking [Music]

Channel: Epicurious

Views: 6,837,967

Rating: 4.8923688 out of 5

Keywords: vegetables, how to slice vegetables, every method epicurious, amy chaplin, sliced vegetables, how to cook vegetables, slice every vegetable, epicurious every method, chef amy chaplin, prepare any vegetable, method mastery, make vegetables at home, cook vegetables at home, how to cut vegetables, how to make vegetables, cut vegetables, every vegetable, cut any vegetable, cut every vegetable, any vegetable, vegetable, veggies, vegetable help, vegetable faq, epicurious

Id: p28wMbunulQ

Length: 42min 42sec (2562 seconds)

Published: Fri Jan 31 2020

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