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Many home cooks have difficulty cutting tough vegetables, especially those with dense layers or hard cores. From broccoli to cabbage and even jackfruit, preparation often takes more time than cooking. To simplify your kitchen routine, chef Kunal Kapoor shared an easy way to chop them with minimal effort in his November 26 Instagram post.
Chef Kunal explains in his video that people often hesitate before purchasing these ingredients due to the effort involved in cutting them and his video aims to make the process easier for everyone. (Also read: Longevity doctor says this ‘1 blood test’ could help detect risk of fatal heart attack before symptoms appear ,
1. Coconut
Chef Kunal said that many people in North India struggle to make coconut chutney because it is difficult to extract the pulp. Holding a whole coconut, he pointed to three natural lines on it. He advised to hit these lines firmly, due to which the coconut splits cleanly from the middle.
Next, he placed one half directly on the stove. The heat causes the hard outer shell to separate from the inner pulp, making it easy to scoop out the coconut with minimal effort.
2. Broccoli
According to Chef Kunal, the most valuable part of broccoli is the flower head, while the lower stalk can also be used in many ways. He began by removing the leaves and then cut off the lowest part of the stem, which he said was usually fibrous.
He cautioned against cutting broccoli off the top (flower head) and instead suggested separating each floret from the stem. He then peeled the stems using a small knife and cut them either into long pieces or into round shapes, so that nothing was wasted.
3. Cabbage
Chef Kunal starts by removing the loose outer leaves of the cabbage. Whether you want to slice it or shred it, he said the technique remains the same.
He cut the cabbage into circles from the middle and divided it into two parts. A stem-like part becomes visible inside, it is necessary to remove it. Once that’s out, he uses his hands to flatten the cabbage and then shreds or chops it into pieces as needed.
4. Jackfruit
For the jackfruit, Kunal started with an important precaution: “Before cutting the jackfruit, take a large deep plate and fill it with cold water,” he said. He advised adding a pinch of salt and turmeric to the water to prevent oxidation, which causes the fruits to turn black when exposed to air.
He then suggested applying oil to the non-knife hand as well as the knife blade to prevent sticky juices from sticking.
Kunal advised to work piece by piece, cutting from the top and then cutting from the middle. He stressed the importance of keeping the central stem intact as removing it too early will cause the fruit to break and drop.
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