This tip is more about having the right tools to work with – Tuesday’s Cooking Tip – cutting vegetables. I am truly a home chef and have had the basics to work with in making my meals. As I have gotten into my blogging, I have gained a much greater sense for the idea that you see the food with your eyes before you eat it. I don’t have any training, and I mean, any. I also don’t consider myself particularly creative. With that said, I do believe I have learned a lot. I am figuring out to mix cutting styles and colors. I have a super long way to go but I can learn a lot from my fellow bloggers and I hope these tips are one way for you learn too.
- Large Carrot
- Large Daikon
- Radishes, sliced thin
I am embarrassed because these directions are ridiculously simple. Simple cut off each end of the carrot and daikon. Place into the spiralizer and turn.
You, literally, turn and push until the vegetable is fully sliced. Serve and enjoy!