Slice thinly

Slice thinly

Thin, even slices for uniform cooking

The motion

Slicing thinly means cutting into thin, even slices, either lengthwise or on a bias depending on the ingredient. The hand holding the food forms a claw, fingers curled inward, with the blade gliding against your knuckles. The wrist drives the motion, not the entire arm.

When to use it

For onions intended to be caramelized or browned, mushrooms, pepper strips, or thinly sliced meat for a quick, high-heat stir-fry. A thin slice cooks quickly and browns well without drying out the center.

Common pitfalls

1. Uneven slices cook at different speeds in the same pan
2. If cut too thick, the ingredient stays crunchy while the rest is already browned
3. Slicing cold meat instead of meat slightly firmed in the freezer results in ragged edges

What to look for

Aim for an even thickness of 2 to 3 mm, unless otherwise specified. For stir-fry meat, fifteen minutes in the freezer before slicing firms up the meat and yields clean slices without crushing the fibers.