Slideshow: How to Dice, Cut, and De-Heart Like a Pro
In part two of our knife-skills tutorials, Institute of Culinary Education’s James Briscione and Narcissa and Dovetail chef John Fraser demonstrate the proper techniques for some particularly challenging fruits and vegetables. Click through the gallery ahead for their recommendations on how to dice a tomato, cut a mango, de-heart an artichoke, and slice an avocado.
Related: 30 Knives for Any Kitchen Technique, From Slicers to Dicers to Whole-Goat Carvers
How to Quarter, Slice, Fillet, and Shuck Like a Pro
*This article appeared in the June 2, 2014 issue of New York Magazine.
1. Remove stem. With a serrated knife, halve twice.
2. Scoop out seeds and core the tomato.
3. Slice tomato quarters lengthwise.
4. Turn slices to dice.
5. Repeat step four on all quarters.
1. With a slicer, cut off bottom to create a “stand.”
2. Slice an oval-shaped cheek from one side.
3. Repeat on other side so you have three pieces.
4. Score with a knife, skin on.
5. Push the skin up from beneath to create a flower of mango chunks.
1. With a serrated knife, chop off top of artichoke.
2. Remove stem and all leaves.
3. Shave off all green on stem with a paring knife.
4. Halve, then halve again.
5. Scrape out the choke.
1. With a chef’s knife, slice lengthwise around fruit.
2. Twist to make two sides.
3. Remove pit with knife.
4. Spoon out avocado.
5. Slice evenly to serve.