Today's Question? #4
What's It Called?
2/2/12
\M/I\S/O\ /C\U/T\
We would be remiss to not mention the miso style cut. Me so like it! It is more commonly called the roll or rolled cut.
At first, we could not find anything on an Internet search under "miso cut" [we just don't remember where we picked up that term]. Our friend Phyllis Kirigin at Sweetpaprika (Cooky Cat Approved Culinary Website, by the way) put us back on track. She knows it as the "rolled cut" as a student of Madame Grace Zia Chu, THE authority on Chinese cuisine. With "rolled cut", the Internet opened its treasure. Props to Phyllis.
How To You Do?
(Ming Tsai also shows us how in the video below.)
At first, we could not find anything on an Internet search under "miso cut" [we just don't remember where we picked up that term]. Our friend Phyllis Kirigin at Sweetpaprika (Cooky Cat Approved Culinary Website, by the way) put us back on track. She knows it as the "rolled cut" as a student of Madame Grace Zia Chu, THE authority on Chinese cuisine. With "rolled cut", the Internet opened its treasure. Props to Phyllis.
How To You Do?
(Ming Tsai also shows us how in the video below.)
Using a carrot for example: Place a peeled, prepped carrot on a cutting board in line with the counter edge. Begin at one end and cut a bite sized piece at a 45 degree diagonal to the axis of the carrot. Next, roll the carrot toward you (or, away, same thing) 1/4 turn and take another bite sized cut as before. Continue to do this until you don't see any carrot as such (silly!), only pieces. That's miso pieces. It "pleases" us. Great in stir fried dishes and soups. Maybe even adjust the size a bit bigger for the crudités at your next posh soirée on the penthouse patio overlooking ... (you can add your particular local loveliness).
The miso cut is easiest with long slender produce like carrots, daikon, or zucchini squash. In Oriental style cooking it is favored because it increases the surface area for faster cooking. In any event, it just looks good too.
Oh, and don't throw away those broccoli stems. Peel thoroughly and use in just about anything savory, raw or cooked. Miso cut? Well, yes. However, once you get the idea for the miso cut, you can go on and do the same for any other appropriate solid flesh vegetable. Mainly, it's in taking the 45 degree angle cut. Also, if you have a more comfortable layout for cutting, go ahead. Just to keep to the required angle and 1/4 turn. The miso cut mantra: cut 45, quarter turn, cut 45 . . .
Oh, and don't throw away those broccoli stems. Peel thoroughly and use in just about anything savory, raw or cooked. Miso cut? Well, yes. However, once you get the idea for the miso cut, you can go on and do the same for any other appropriate solid flesh vegetable. Mainly, it's in taking the 45 degree angle cut. Also, if you have a more comfortable layout for cutting, go ahead. Just to keep to the required angle and 1/4 turn. The miso cut mantra: cut 45, quarter turn, cut 45 . . .
Aside tip: Try cutting scallion at a sharp angle. Really gives eye appeal. It turns Cooky Cat's head every time. Ultra-thin for garnish, medium to add in at the end of a stir fry, large for cooking in with the main dish.
Here it is from Simply Ming . . .
(Mr. Ming mistakenly says turn "180 degrees"; for sure it's 45 degrees.)
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