How To Chop Every Vegetable | Method Mastery | Epicurious
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- Published on Jan 30, 2020
- Sharpen your knives and come to attention because class is back in session! Today, James Beard Award-winning cookbook author and chef Amy Chaplin teaches you how to slice (nearly) every vegetable at the market. Finding the proper technique for preparing your veggies can elevate your culinary game to the next level, so if you're ready to learn how to slice every vegetable, Amy and Epicurious have you covered.
00:00 Intro
00:30 Peanut
00:55 Brussels Sprouts
01:42 Peas
02:09 Snap Peas
02:28 Wakame
03:06 Garlic
03:57 Shallot
04:35 Watercress
05:10 Green Beans
05:45 Asparagus
06:21 Fava Beans
06:50 Scallion
07:21 Celery
08:21 Spinach
08:55 Kombu
09:41 Okra
10:20 Nopales
10:58 Onion
12:03 Broccoli Rabe
12:44 Endive
13:37 Radicchio
14:38 Bok Choy
15:29 Cabbage
16:18 Chicory
17:13 Mustard Greens
18:07 Collard Greens
19:19 Swiss Chard
20:17 Fennel
21:00 Leek
22:03 Iceberg Lettuce
22:32 Kale
23:35 Butternut Squash
24:59 Kabocha Squash
26:00 Tomatillo
26:39 Tomato
27:07 Zucchini
27:46 Cucumber
28:09 Chayote
28:44 Pepper
29:13 Jalapeño Pepper
29:47 Bitter Melon
30:28 Eggplant
31:22 Radish
31:59 Turmeric
32:32 Ginger
33:14 Beetroot
33:51 Carrot
34:38 Parsnip
35:07 Turnip
35:40 Potato
36:17 Taro
37:00 Rutabaga
37:47 Daikon
38:27 Jicama
39:00 Lotus Root
39:37 Artichoke
40:28 Cauliflower
41:06 Romanesco
41:36 Broccoli
Check out Amy's cookbooks here:
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How To Chop Every Vegetable | Method Mastery | Epicurious 
Howto & Style
This video taught me that if you don’t know how to cut a vegetable, just cut it at an angle. It works for every vegetable.
@Terahnee Cool 😎
@L eh. I've also since learned through practical application that the carrot slices don't roll off the cutting board as easily and it's a larger surface area for the Maillard reaction :-)
@Terahnee because it looks…..pretty…?
@dai cram Sure, if he’s a vegetable
Just throw it in a pot and boil it lol
I love that she included the parts of veggies that many of us end up throwing away or overlooking like the stems.
The stems of broccoli are quite good with ranch, and they are great raw. I have asked my mom to by a head of broccoli be hade I wanted to eat just the stem lol
The stem of the broccoli is the most delicious part of it
This has been the final piece, I've watched every how to on this channel. I have surpassed Gordon Ramsay. This channel has opened my third eye. I have learned how to tame a country simply with my culinary knowledge. I am afraid of myself.
This is so funny. 🤣
It is now my goal in life to surpass you in culinary skills
Not only have I watched every method mastery video, but I also now know every way to cook a tomato, egg, salmon, steak, pizza, and burger patty. And people still say that technology rots your brain.
God, just *IMAGINE* the stew the crew made afterwards with all the stuff she chopped
This is gold for an absolute beginner like me. I love my mom but she's hard on me in the kitchen =))) So it's just great to have someone guide you through 42 mins without any nagging.
You guys expect people to watch a 42 mins video of someone cutting vegetables?
You’re absolutely right
I'm watching
@Nico Cucchietti ñ0l.;
i am
This video is for people who are confuses they can skip to the part they wanna see
@Nico Cucchietti d. D
I love the presenter. She is clearly skilled and comfortable with what she's doing. Good job chef Amy!
Im actually proud that I eat almost 90% of these veggies on a regular basis.
Good job!
41:05 Can't say I've ever had romanesco, but I absolutely love how it looks. The thing's a straight-up real-world example of a fractal
I ate it and it is very similar to cauliflower 10/10would raccomend
I moved to Belgium 7 years ago and had romansco and endive (witlof) for the first time. Romanesco is amazing but I hate endive!
ive had it before when i was a kid, dint remeber the taste but boy oh boy how was i mesmerized by the fractals its the most beautiful vegetable ive ever eaten, i remember not wanting to eat it because i was just admiring it
its very delicious a more flavourfull Coliflower or a much milder Brokkoli^^ but Same consistence
You get that calculus out of relaxing my vegetable video😂
Great tips, not just for chopping, but for prep and usage too. Loved this video!
*When it’s late at night and you’re learning about how to cut vegetables you’ve never heard of for 40 minutes*
Yep
It’s early in the morning right now haha and agreed
Well for me it’s early in the morning *laughs in 4 am bc I’m a teenager why do I need sleep*
haha yesss
Literally me right now at 2 am
As a Nigerian, it’s nice seeing okra in this video since my mom makes okra soup with my grandma and man it taste good 👍
Great video. Thank you!
Could you please create a video of how to identify when all these vegetables are fresh. Possibly with examples of each vegetable at different stages: e.g. picked too early, fresh, acceptable, cook only, dispose; and obvious markers to spot real spoilage vs imperfections.
Thank you. I know how to chop the majority of these vegetables but this was actually incredibly informative on vegetables I wouldn't usually buy or cook.
I have been cooking Bok Choy all the time with entire leaves, but separating the leaves and the stems make so much sense because the stems are indeed harder to cook! Learnt sth new gotta try it soon thx!
Isn’t it bonkchoy?
Yeah idk why I never thought to do that. I was always annoyed that the leaf part got overcooked lol. Tbf the leaves are kind of big and hard to eat in one go anyway, makes sense to make them smaller.
I am not mad TheXvid recommended this to me. After watching this I feel like I have graduated with a master's degree in vegetable chopping. I am also more motivated to eat veggies. Off to watch how to slice every fruit!
there are so many replies on this comment that its invading other comments
Vegetable*
Me too got recommendation
I just watched that one last night at like 1am, I saw it in my recommended and I was like “interesting *click*” and I was not disappointed. I even bought kiwis today and sliced one like in the video and it was delicious! Then I ended up watching how to mix every cocktail because I‘m obsessed with watching Bar Rescue
@Relief Relax yes
Her casual approach to the mandolin is amazing. Lot's of new stuff to try, thank you!
Amazing and so informative. Maybe it could have been in two parts but it was so useful. I am never quite sure about some roots of veg and which to cut. If only we all ate more vegetables !
Excellent video. Great for both knife skills and vegetable preparation and use. Well worth the time to watch. Thank you for sharing.
23:34 In the "Technically Fruits" you forgot to include the butternut squash and kabocha squash, and pumpkins.
28:08 Chayote seeds are edible. You don't have to take them out if you don't want to. Also very good raw in a salad when thinly sliced as you would do with
jícama. (38:26)
29:45 For the bitter melons is best to salt them for at least 15-30 minutes to take the bitterness out a bit just as you would eggplants. (30:27)
How’s your quarantine going?: I’ve watched how to cut every fruit, how to fillet every fish, every crustacean now how to cut all vegetables. I might end up being a chef at this point
@Dom C “ riveting” I’m dead bro
Cut every fruit, cut every vegetable, fillet every fish, every crustacean, cook every pasta, make every cocktail, prepare every insect, crack every nut, ground every spice. I am god.
Ahahha
@Evie Infinite how to cook vegetables
dont forget how to serve every cheese🧀😫
This is THE best video I have ever viewed regarding the preparation and use of vegetables. I am inspired to to return to cooking.
Great video! Very informative! I definitely learned how to handle a few new vegetables that I didn't know how to chop up before; but being Asian, there are a few veggies that we cut up or use differently. And some vegetables that I kept wondering if they might be featured here that didn't make an appearance. Love the axe on the Kabocha squash. That was effective. I usually use a big Chinese cleaver with a hammer to chop in half, then the cleaver makes quick work on the two halves which we roast and make into soup almost every other week.
just started working in the produce department at a grocery store and this helps me sound like I actually cook and eat veggies lol
Thank you I really needed this. I'm worried my diabetes will take away my foot soon so I better get munching. Can't wait to sink my teeth in some lettuce or better yet some celery, yum yum!
Me: Oh you're a vegetarian? Name every vegetable
This lady: aight
@bonelessmice you do/can cut corn off the cob.
@Mykal Lee because corn isn’t a vegetable
@bonelessmice I mean yeah if you cut it off the cob
@bonelessmice oh but still every other veg table is in here
@Mykal Lee wait but you don’t cut corn
Personal timestamps
10:58 - Onion
22:01 - Lettuce
26:39 - Tomato
33:51 - Carrot
She has my admiration for doing all of that with the beet while resisting the urge to drop it.
When she cuts the carrot she just says eat the carrot when its freshly dug and don’t do anything to it. Definitely recommend. Dirt and pesticides provide a very good and sour aftertaste.
I want to eat all of these.... Wondering the taste.... Thank you for this ♥️
Expectations : learning how to chop vegetables perfectly
Reality : finding out about vegetables that I didn't know they existed
@Richard Reveles godzilla dies from aneurism by reading your reply
@Trace Brooks you know where this goes
Too bad for us. There's multiple ways to cut food.
The variety of vegetables is simply amazing.
do you know how much i just love her chopping every veggie so confidently and smoothly?
Very educational and helpful video that people actually need!! Thank you
This video actually made me feel hungry and keen about food. As someone with an eating disorder (trauma based) that's a damn achievement. Thank you Amy!
I had suspicions that she wasn't human when I figured out she'd eaten all these vegetables at one point, but when she cut the onions and shallots with out shedding a tear, it confirmed my suspicions.
@Carolina Wood I feel like the sulfur released into the air by the onion would damage your contacts (but this is just something I think is logical, so feel free to correct me!)
She probably has contacts in. Onions don't affect me either bec of them
In Indonesia..the shallots are smaller but the vapor stronger..even if you only peeling the skin the tears come right away
@[Redacted] [Redacted] Where do you come from? Your English is abhorrent! D:
(Apologies)
Also, she LIKES all of these.
I feel proud that I have only had 10 of these Vegetables in my life
Don‘t cut the root part of the onion first! Cut it last, it makes your eyes water less since a lot of the liquid with the enzymes that makes you tear up is near the roots. I am personally quite sensitive to that and I find that it helps. You can also use it as a sort of handle while chopping for a better grip I find.
Pepper: grows Spicier to keep predators away
Humans: *mmmm flavor*
Thank you, I learned a lot about veggies!!!! 😊💕
Can we just appreciate the lady's knowledge and patience .
“The lady” has a name and Chef Amy Chaplin deserves our full respect...OP
I know it annoys me
@melissa Patterson claw grip; cut, move fingers back, cut, move fingers back.
Why do you think the video has 100k likes? No
I always thought that butternut squash would be more difficult than that, so I buy it frozen and cubed. I'm now going to have a go at cooking a fresh one this autumn.
“A lot of people prefer [shallot]”
Uncle Roger: “I prefer non-poverty”
Epic! Just love her personality, accent, and wisdom! Thanks!
Just what i needed, a close up view of every vegetable for my nutrition class, Thank you
0:34 Peanut
0:55 Brussels Sprouts
1:43 Peas
2:11 Snap Pea
2:28 Wakame
3:06 Garlic
3:56 Shallot
4:34 Watercress
5:09 Green Beans
5:44 Asparagus
6:20 Fava Bean
6:49 Scallion
7:21 Celery
8:21 Spinach
8:55 Kombu
9:41 Okra
10:20 Nopales
10:58 Onion
12:03 Broccoli Rabe
12:45 Endive
13:36 Radicchio
14:39 Bok Choy
15:28 Cabbage
16:19 Chicory
17:14 Mustard Greens
18:07 Collard Greens
19:20 Swiss Chard
20:16 Fennel
21:00 Leek
22:04 Iceberg Lettuce
22:32 Kale
23:35 Butternut Squash
25:00 Kabocha Squash
25:59 Tomatillo
26:39 Tomato
27:08 Zucchini
27:46 Cucumber
28:09 Chayote
28:43 Pepper (including Jalapeño Pepper)
29:46 Bitter Melon
30:28 Eggplant
31:23 Radish
31:59 Turmeric
32:32 Ginger
33:13 Beetroot
33:51 Carrot
34:39 Parsnip
35:07 Turnip
35:39 Potato (including Sweet Potato)
36:17 Taro
37:00 Rutabaga
37:47 Daikon
38:28 Jicama
39:00 Lotus Root
39:36 Artichoke
40:28 Cauliflower
41:06 Romanesco
41:36 Broccoli
@ilikebacon I genuinely feel bad for you. How unhappy someone needs to be to leave a comment like this?
@Síntique Alves The timestamps are literally in the description. You're the reason why I believe humanity is doomed.
Bruh, you're the reason why I believe there are good people in the world.
I didn't realize you could eat the large broccoli stem, gonna make use of that in the future! Plus putting more stuff in stew and soup. I like making those and I felt like I could really expand what I put in it since the ingredients I use now are delicious, but pretty mundane.
Nice video! By the way endives are also great cooked we do that a lot in belgium caramelised with brown sugar and served with a good piece of meat or our infamous « chicons gratin » that looks hideous but brings some great childhood memories 😁
I truly love this series of videos and I feel like I always learn so much from them even after years of being passionate about cooking so thank you !
Great idea, but you should also do: How to wash and store each vegetables for maximum health benefits.
I just love this. So approachable and helpful.
Me at 8:00 PM: I’m going to bed early tonight
Me at 3:00 AM: Aw hell yeah, vegetable cutting
4:15am here
HAHAHAHAHAHA OMFG
Yea its 1:38 rn
Lmao that is me ٩😂۶
This is literally me rn. Its like 2:47 am
The one big thing i really learned was to cut everything on an angle to make it fancier 😌✨
This video was awesome. I used to try a whole bunch of different unknown produce and this has inspired me to start doing that again.
That was so satisfying and fun to watch!!
Makes me want to eat vegetables now!
Her: uses only one knife and mandolin to cut everything
*Kabocha squash appears*
Her: so let me just bring out my handy dandy *AXE*
Just use metal chopstick for making a few holes and put the whole thing in the microwave for 4 mins or steam it for 10 mins
when?
@m & m Does that count as a cursed comment? I think that counts as a somewhat cursed comment unless you are trapped in hundreds of years ago yet somehow have access to a phone and internet connection
It showed up right as I read this
That's great Thanks a lot learnt a lot from you I have watched few times even 😀
The way I like to pickle onions is; Cut them length-wise and use a spoon to scrape out the seeds. Then take a mandolin to the cucumber to create these kind of macaroni-shaped slices and use that for pickling. Done this way, it kind of folds in on itself, but it's not quite as fragile where the seeds would be.
Thank you for sharing your awesome video i really enjoyed i love the sound of vegetables being cut up I'll share with my family and friends Thank you
Tomato: "I guess I'm not a fruit anymore."
Someone who has also watched “how to cut every fruit” “how to cut every fish” “how to cut every seafood” and “how to crack every nut”
And really no one is going to talk about how she used an axe
i’m more concerned about ✨hammer time✨ from the fruit video i’m traumatized
But did you do shellfish and fish, and cocktails?
And how to cut every shellfish!!
@Irene Shelton she has to use the axe because the shell is super tough to open lol tho imagine using an axe do
Her: *chopping the veggies*
Me: I could already hear it...
That vegan teacher: *PLANTS DON'T FEEL PAIN*
that was awesome I did learn alot! thank you!
Being a chef, you've surely heard of boiled peanuts. They're fabulous!
This video was absolutely wonderful! Keeping this in my cooking rotation!
I just like the satisfying sounds when she cuts the vegetables.
Basically ASMR but no ear cancer?
Fax💯💯💯
nice same
ASMR but it's assassinating vegetables
asmr
Wait wait one moment. I feel like I have to add that the chayote seed was my favorite part growing up as a kid, it had like a firms soft texture. However the form I had it was almost always steamed or in a caldo
I enjoyed the entire video! Loved it!
You don't advise to cook endives, though this is thé way we do it classically in Belgium. It is actually one of our national dishes to braise the white endive until they are soft and tender and then roll them in to the best cooked ham slices you can find, put them in an oven casserole and gratinee them in a cheese bechamel enriched with the deglazed liquid from the endive braising pan... then pour the cheese bechamel sauce over all and put in the oven to gratin, optionally with extra cheese and bread crums and butter on top... serve with mashed potatoes, its fabulous! must try if you can. greetings from Belgium
Please caramelize your endive, and do not only eat it raw! It is so great when roasted/broiled/cooked.
i love how appreciative she is of aesthetics when cooking it’s like she’s always taking into account how pretty a lot of her vegetables are
Well.....she didn't brunoise
@Kaii sorry 🤣. I fell asleep with my phone in my hand
@Angelojd9 bro i thought you were having a stroke-
@Kaii bro apparently i fell asleep and that's what happened. My bad 🤣🤣
Thank you for sharing. I have a wealth of knowledge instilled in my memory bank now thanks to you . What you didn’t tell us is what knife 🔪 making course you attended prior to becoming an illustrious chef..LOL
As a left handed I found this video very helpful! Now I feel more confident while cutting my veggies
Chef Amy, I learnt your gourmet tip for
shelling peas. Thanks for your quick help!
I like to chiffonade some radicchio into my cabbage coleslaw. I aslo prefer an oil and vinegar based dressing as to cream based. Keeps longer and tastes better!
My brain at 3am: "You should sleep."
Me: "HOW DO I CUT A PEANUT"
……at an angle!
@ItsAMeme Mario wait holy you replied after a year. Your a madlad
@ItsAMeme Mario exactly
@Axes Thanks but graduating just means going from doing assignments at 3am to doing assignments all night for university :))))
@ItsAMeme Mario good job on graduating :D
Pro tip: When putting veggies which spoil easily in a jar, throw in a 5-6 inch long piece of tissue (2 layers). This absorbs the water and your veggies will do better!
11:40 these first cuts are unnecessary and make the other cuts dangerous (as seen in video) Onions are already in layers, so cutting them in two different ways will already give you diced onions.
I don't know why I suddenly wanna turn vegetarian.
I really love this kind of videos of @Epicurious
This is how quarantine’s going isn’t it
Well, at least this is somewhat relaxing. I enjoy a video like this every once in a while.☺️
It’s still going...
Pretty much, yeah. And she’s butchering the southern staples: Mustards, Collards, Cabbage and green beans! ☹️
Yea
Mhm indeed
Best way to to cut a jalapeño is to cut around the seeds. The seeds are where the spice is yea, but It's also where most of the flavor is
Loved it very educational
Girl you’re top notch…when you broke that axe out 😂 Great informative video.
"I don't recommend you cook endives or really do anything else with it"
Please let me share one of my favorite recipes with endive that I've been enjoying since childhood :D
It's really simple; you take off the bottom of the endive, take away some of the outer leaves if they're wilting, then at the part where you cut the bottom off, go into the core of the endive and slice out a sort of cone-shape from the bottom. Removing this part of the core will help lessen the bitterness of the endive. Then you blanche them in (salted) water for about ten minutes and pre-heat your oven/airfryer in the meantime. Put your boiled endive in a lightly greased oven tray, cover with cheese and ham/bacon and pop into the oven for another 10-15 minutes or until the bacon and cheese are nice and toasted. Enjoy! :)
Meanwhile, in an alternate universe:
Veggies: How to chop every human
No how to cut ever organ in the human body
White toot toot!
The biggest varieties come from the Norwegian and Russian market, but let’s talk about the Norwegian ones. Now the meat is very very dense in protein and fat, chop the arms at an angle, and use a chainsaw to slice the bone. You want to cut the meat in an angle or dice it, and it goes along with a salad aswell. If you mix this meat with Russian meat your friends will ask if you use steroids. Now for the abs, get through the very thick layer of fat, and cut off the first layer of abs, and this meat is very marbled and delicate. For the pp it’s very big, almost as big as the black variety but not as big.
You want to marinate it. For the brain eat it’s nice for stock, but for eating I prefer the asian brain because it’s 0.5 times larger, and way more tender.
Asian toot toot!
Now you want to buy them in China, because the korean and Japanese variety are more expensive and quite rare. You want to cut off the abs, very marbled and fatty. Now for the genital, very very small, but they say it’s very tender. Now cut the abs in an angle, very good in a soup, and the marbling is very good in stew. The brain is very very big, and tender, you want to cut it in an angle or put them in the oven, but it’s fine raw. Cut off the limbs, when eating these limbs I recommend whites for protein and fat, but black for tenderness. You want to take the bone, now layer it up, thinly slice it up, or dice it. And marinate it or put it in a salad, it goes very nice with white rice.
That's kinda racist......
Mr. Black Asian: how to copy every comment
She makes me want to eat these vegetables
I needed this masterclass in vegetables. Man I miss salads
My favourite prep of garlic is blending it in with my ice cream. Sure it sounds "special" for "special" people. But it is really nice
Thanks!! I was peeling my cauliflower when youtube recommended me this video, now I know why it was a fight with vegetables when I wanted to make salad
Can you do "best way to store each vegetable" and cover whether they should be stored in the fridge or on the counter and shelf life?
My mom used to wrap any vegetables with a layer of plastic and paper bag then put it in the fridge . I swear it stays fresh much longer. You might want to try it too.
yes! thats the video we need
@Freja Johansson
Sorry, no 😅
@fiona fiona I see I see, now what I thought you said was that fridges were useful for keeping stuff warm in a 10°C climate
@Freja Johansson
10C is the hottest many "normal" fridges can be set to 0-7 is usually recommended.
10C is "Cold" as outside temperature if I am waring T-Shirts but the source I took the "fridges" for keeping stuff warm (10C) from was said to have - 19C during filming and have lows of - 25C, both happening in some places.
Thanks! I watched the whole dang thing. Now I'm headed to the farmer's market to find stuff to chop!🤗
My Nigerian housekeeper removes the stem from the collard greens before boiling them. Now, I am happy I don't have to with the way you showed the chopping and especially the rolling up. 😃TFS !!
This video makes me crave vegetables.
28:43 fun fact here in Australia we call peppers. capsicums.
I'm gonna have to try this "roar" vegetables she's talking about.
RAW! Don't you understand?
@Kaitlyn Pengilly I sworn she was from Nottingham or somewhere else close to Scotland
🤣🤣 I was looking specifically for this comment
IceCream Dragon r/wooosh
@Alyssa Johnson It was you quick nobody was in the comments yet
What s knowledge!! Thanks for all your help.
Hello Epecurious, I'm just watching your video now. Your video was amazing and very helpful to anyone who don't know I'm one of them. I'm just drop by here because I'm searching on what title I can use in my next video, I'm just dropping here with lots of helpful and knowledgeable thoughts from you. Thanks a lot I'm subscribing too. Lots of love. Godbless
The feeling after cutting an onion without tearing up is other-worldly
Excellent presentation 👏 👌 👍