Turning any vegetable into a “hasselback” can be a little technical and time-consuming (check out the video above), but a sharp knife and some precision can make the task less laborious. Practice does make perfect, so feel free to make the slices a little thicker than ¼ inch the first few times you make it. Once you become more comfortable with the task, you can make the slices thinner.
To learn more visit TastingTable.com/hasselbackzuke VISIT us: [ Ссылка ]
LIKE us on FACEBOOK: [ Ссылка ]
FOLLOW our INSTAGRAM: [ Ссылка ]
Tasting Table is for culinary enthusiasts. We eat high and low to bring you discerning dining advice, recipes you can trust and news you can use from the world of food and drink. We're an opinionated gang of always curious, anchovy-loving, order-one-of-everything-for-the-table epicurean obsessives.
Ещё видео!