Vegetable Preparation

Vegetable Preparation

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Vegetable Preparation - Dice an Onion

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Vegetable Preparation - Pit and Peel an Avacado

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Vegetable Preparation - Peel and Cut Asparagus

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Vegetable Preparation - Make Broccoli Florets

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Vegetable Preparation - Seed a Tomato

Vegetable Preparation - Peel and Cut a Cucumber

Vegetable Preparation - Peel and Cut a Cucumber

Vegetable Preparation - Dice a Tomato

Vegetable Preparation - Dice a Tomato

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Vegetable Preparation - Peel and Cut Garlic

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Vegetable Preparation - Julienne a Carrot

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Vegetable Preparation - Julienne and Dice a Bell Pepper

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Mango Salsa - Mixing All the Ingredients

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Mango Salsa - Chopping Herbs

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Mango Salsa

Vegetable Preparation - Julienne and Dice a Bell Pepper

Vegetable Preparation - Julienne and Dice a Bell Pepper

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Vegetable Preparation - Julienne a Carrot

Vegetable Preparation - Peel and Cut Garlic

Vegetable Preparation - Peel and Cut Garlic

Vegetable Preparation - Dice a Tomato

Vegetable Preparation - Dice a Tomato

Vegetable Preparation - Peel and Cut a Cucumber

Vegetable Preparation - Peel and Cut a Cucumber

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Vegetable Preparation - Seed a Tomato

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Vegetable Preparation - Make Broccoli Florets

Vegetable Preparation - Peel and Cut Asparagus

Vegetable Preparation - Peel and Cut Asparagus

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Vegetable Preparation - Pit and Peel an Avacado

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Vegetable Preparation - Dice an Onion

Vegetable Preparation

Vegetable Preparation

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Caesar Salad Dressing Part 2

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Caesar Salad Dressing Part 1

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Quick Dinner Ideas: Seafood Risotto

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Types of Culinary Salts and Uses

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Robert Nasser

Dinner Done Centreville

www.dinnerdone.com  

(703) 266-4004

Robert Nasser is the owner of Dinner Done's Centreville, VA store. Robert has been involved in the kitchen in one form or another from age 6. A past owner of 2 restaurants in Venezuela, he knows what good food is made of: great ingredients and great recipes. Concern for the way our eating habits are changing, especially since more and more households are extremely busy places, played a big part in his decision to license a Dinner Done store in Virginia from his brother and sister in law in Florida. Filling the need for healthy meals, while getting families back around the dinner table is a major reason for Dinner Done's success. His international background and love of travel have given Robert a unique perspective on foods and ingredients, and how best to marry them to obtain new tastes and flavors. When coming up with new recipes for his customers, Robert can draw upon this experience to enable them to try new ideas without sacrificing taste or nutrition. A self confessed recipe book addict, he has accumulated over 50 cookbooks in 3 languages. These rarely stay on a shelf, as he uses them almost daily!

Vegetable Preparation - Peel and Cut a Cucumber

Chef Robert Nassar from Dinner Done demonstrates how to peel and cut a cucumber.

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Hello, Im Robert Nassar from Dinner Done. Were talking today about basic vegetable prep, now were going to talk about how to peel and slice a cucumber. First off, youre going to want to wash the skin or the outside of the cucumber well in cold running water. Even though you are going to peel it, as you peel it, if there is any contamination on the outside of the skin, you could then contaminate the part that youre going to eat. So, first things first is, wash well under cold running water. What youre going to need is a knife, a regular potato peeler, a cutting board with a towel underneath so that it doesnt move on you, and thats all. To start with, lay your cucumber down on the cutting board and take off both ends, because youre not going to need them. Now, if you would like you can always cut the cucumber in half if youre going to do slices or any other format, and that way it might just be easier for you to peel. Next, grasp the cucumber firmly in one hand and using the peeler always peeling away from you, gently bring the peeler and take all the skin off. You dont want any green left on there, so make sure you get that. Its not tasty at all. Continue all the way around the cucumber until youve got all the skin off, making sure once again that you get every bit of that skin off. Now, once youve got the skin off there is a couple of things that you can do. If youre going to slice the cucumber, set it on your cutting board, grasp it with your fingers, bend your fingers in this fashion, and when you cut, rest your knife against your knuckles. Dont hold it like this, hold it like this, so that as you cut down the knife presses against your knuckles and there is no way that youre going to get cut. Youve probably seen a lot of cooking shows with chefs just blazing away with the knife, making slices. Its not a competition. Go at your own speed, eventually with practice you will be able to do it quickly. As you make each cut youre going to bring your fingers back, but always rest your knife against your knuckles, and that way you wont get cut. You can also, if you dont like the seeds in the cucumbers, you can cut the cucumber in half, and then with a spoon simply spoon the seeds out, and that way you dont have to deal with the seeds either. That is how you peel and slice and seed, if you wish, a cucumber.