Ideal cutting: how to cut cheese and sausage beautifully. Cut onion in half rings

WITH beautiful cutting any feast begins, and even more so a buffet table.

Dishes placed on the festive table (and in everyday life) should look appetizing. Cuts served at the very beginning, along with snacks - even more so. Their purpose is to interest the guests with their unusual appearance.

Cheese and sausage (its different varieties) can be mixed and create a whole work of art, which is certainly hard not to notice on the table among other treats.

How to cut sausage and cheese

For beautiful dish the product must be neatly and beautifully cut, be sure sharp knife and always on a clean, separate cutting board. To make it easier to get a cut shape, the product is placed in the refrigerator for a couple of hours (but not in freezer) - so the pieces will turn out not only smoother, but also thinner. For greater beauty, special knives are used. Neat thin plates come out from under their blades, fit into any pattern on the dish. Cheese is generally taken out of the cold at the last moment: otherwise it will soften and it will become problematic to cut it.

The nuance is the following: what shape to give cheese and sausage. With the latest clarity more. By table etiquette it is cut in circles perpendicular to the stick or cut obliquely and oblong ovals are obtained. The skin is naturally removed before cutting. The circles are cut evenly, retreating from the edge to half a centimeter. The rest is considered fat. With boiled sausage, a greater thickness is allowed, but for envelopes it is also reduced here.

Hard cheeses for slicing are cut into rectangles (this is the easiest way), triangles (according to the cut of the purchased piece) or rhombuses. Any of the options does not allow for large thicknesses. It is believed that the cheese should be a little translucent, but not crumble with a porous structure. The size of the slices should be small (about 5 - 6 cm).

How to lay out the slices beautifully

Sliced cheese and sausage parts are laid out on a dish, alternating, creating a pattern and a contrast of colors. It may turn out to be a flower, a fan, a circular solution.
Another of the popular ways of cutting cheese and sausages is with straws. From such blanks, chrysanthemums and huts are created, hedgehogs are laid out for a children's feast.
Large sheets of cheese and sausages are filled with salads. Rolled envelopes can be turned into callas, putting sausage sticks into cheese ones, and cheese into sausage ones.
Having given free rein to your imagination, you can put together anything from pieces of sausage and cheese: from a flower meadow to cute little animals.
You can roll the cut slices into various rolls, tubes, roses, etc. Inside the sausage tube, you can put sprigs of greens, olives or lemon. Sausages of small diameter can simply be beautifully laid out on a plate.
To make the cut look beautiful on the plate, put lettuce leaves on the bottom. Sausage cuts should take up 2/3 of the plate, and cheese cuts should take 1/3. Meat tubes and rolls are placed at the bottom of the plate. Thin slices are laid out on top. You can put it on top of the sausage a small amount of vegetables. Spread the shredded cheese over the rest of the plate. This is a fairly simple way to beautifully arrange the cut.
To give cutting original look, can add additional elements. In addition to greens, olives and lettuce, you can use cherry tomatoes, fresh or pickled cucumbers, pomegranate seeds, strawberries, lemons, mushrooms, nuts, candied fruits, etc.
If you work a little harder, you can create a more complex and impressive composition. For example, a rose. To make it, sausage pieces are rolled up and pressed tightly against one another. Foundation many bandage green onions. The second layer is made looser and slightly arched outward. And the third is laid out simply on a plate.
Another idea of how to cut cheese beautifully is to cut it into cubes and complete it with halves of grapes on special skewers. You can also use olives or any other fruits and vegetables you like.
Sliced sausage and cheese can be served in the form of canapés. String pieces of sausage, meat, cheese, vegetables or fruits on a toothpick or skewer. Alternate the ingredients to make a really interesting cut that is easy to grab and eat.

Cheese and sausage have already proven themselves as the best snack, especially since they are most often found in every refrigerator, so an assortment of these products has become an obligatory component of every holiday table. But a good hostess is always trying to surprise her guests with something new, constantly experimenting with recipes, options for decorating dishes and original versions serving cheese and meat cuts.

meat plate decoration

If you have several types of sausages or meat gastronomy products, then by connecting your imagination, you can create enough of them original assorted, laying them out in a circle, in a spiral, in rows, in the form of a rainbow, alternating shades.

Meat cuts are served on the table no earlier than an hour before the start of the holiday.

One of the most simple options calculations - lay out the cut in the shape of a flower. The edges of the plate should be decorated with lettuce leaves, and lay out the petals from the sausage slices in several layers in a circle. The middle of the flower can be decorated with olives, cherry tomatoes or cheese cubes.

If your main product is boiled pork or ham and when cutting the slices are large enough, then you can stack them by folding them in half, cone, waves or rolling into rolls.

With the help of toothpicks, you can easily form flowers, butterflies or figures from such slices. Slicing can be sprinkled with pomegranate seeds or wild berries or decorate with cucumber slices and herbs.

Even boiled sausage will not stand aside, if you wish, you can make beautiful rose. To do this, cut the “varenka” into thin circles, roll a few pieces into a tight roll and tie with a green onion feather or roast at the base with a toothpick.

Lay out each next petal more freely and bend it to the side. Add green onion feathers or lettuce leaves around the edges.

How to cut cheese

Cheese is cut mainly depending on the original shape. Both solid and soft varieties can be cut into squares, rectangles, triangles and crescents. Pieces should be small, about 25-40 grams.

Sliced from large slices of soft and processed cheeses are folded in half or rolled into tubes.

Pickled cheeses, such as feta cheese, are most often diced. For convenience, each piece can be stuck wooden skewers and arrange canapes.
Cheese is served on flat dish, stacked in a bowl or on a wooden board, stacking clockwise, from tender to savory, so that the smells are fragrant and neutral cheeses did not mix.

It should be remembered that cheese is very delicate product, therefore, so that it does not get weathered and reveals its taste, it is served at the table no earlier than half an hour before the start of the meal.

Cheese kalas are considered one of the spectacular ways to decorate. Thin equal plates of cheese are folded into a cone, in the form of a drop-down bud of kala, and thin slices are inserted as a core bell pepper or olives.

Cheese plate can be decorated with nuts, mint leaves, coffee beans, grapes, figs, pears or dried fruits. Also any cheese slices pairs wonderfully with crackers, olives, nuts, honey and berry jams.

Cheese and meat plate layout

According to the rules for serving dishes, so that the cheese and meat platter looks beautiful, cutting from sausage and meat products should take up 2/3 of the plate, the rest will be cheese. For example, you can arrange the cut like this - put lettuce leaves on a large flat plate, put meat tubes and rolls on them. From above they can be covered thin slices sausages. And the rest of the plate should be filled with sliced cheese and garnished with cherry tomato halves, pickled gherkins, lemon wedges or olives.

Large thin layers of meat and cheese look great, folded several times and laid on a plate with an overlap or a slide. Several types of sauces served in gravy boats on the same dish can complement this harmony.
It will be no less interesting to look at a cut of cheese and sausage in the form of a canapé. On a toothpick or skewer, alternating, you should put on pieces of meat, sausage, cheese, vegetables or berries.

Festive cuts decorated with fresh flowers, pickled mushrooms, chips and citrus fruits also look quite exotic.

Before we move on to getting to know specific techniques, we remind the reader of a few general rules for each technique.

The pose should be relaxed: move away from the table a little and in no case hang over it, point-blank looking at the cutting board. If the countertop is too low for comfort, put some boards on top of it, or better yet, change it. workplace to something more acceptable.
The cutting board must be stationary: it is best to choose one that has non-slip pads on the bottom. Alternatively, place a damp towel under the board.
Work only with a sharp knife - firstly, it is easier to cut yourself with a blunt knife due to the fact that we apply considerable effort when working with it, and secondly, this way the pieces of food will turn out to be even and neat.
Hold the knife correctly - for the most part, you should be holding the blade, not the handle: to do this, move your thumb and forefinger to the blade.
The product also needs to be held correctly - slightly bending the fingertips so that the knife bar rests on the knuckles, and the cutting edge does not slip on the skin.

Now you can start.

Five Basic Techniques

shredder

If a shredder is indicated in the recipe, then we are allowed to chop the product into pieces of an indefinite size, such as it is convenient for us. For the most part, we do this when we prepare products for first courses or pickling. The movements in this case will be smooth, but fast: the main thing here is not to chop the cabbage or onion at random, but to make more or less the same strips with smooth edges.

Slicing

Most often we cut potatoes or onions in this way. It is difficult to say what is easier to work with and what is more difficult; True, onions fall apart more easily into rings or half rings, which can interfere with us when slicing, but potatoes at the same time can be harder.

To cut potatoes into even slices, you can use a life hack that at one time deserved countless reposts and sharing: stick a fork into a potato and make cuts between its teeth. The slices will turn out the same, although, of course, holding the product is not very convenient.

Cutting the onion into slices will look like this: cut off the top at the head and partially the bottom - so that it does not interfere with holding the onion vertically, but also does not allow it to fall apart into rings. When the last slice is cut, the bottom can be completely removed.

dicing

Most often we cut into cubes raw potatoes, sometimes - beets or carrots; for the most part, these products fall into the first courses, so the simultaneous readiness of all the cubes is important to us. To do this, they must all be the same size.

First, we make the largest possible parallelepiped from a peeled potato (we will deal with the technique using its example, but, of course, you can replace it with the desired root crop) - that is, we cut off all the rounded side parts. They can be thrown away or used for other dishes - they are no longer suitable for dicing. Now we sequentially cut the root crop into layers, then into strips and then into cubes.

Slicing "julienne"

In some ways, such a cut resembles those strips-bars that we made in the previous chapter, when we prepared the root crop for dicing. But still, such a technique cannot be called bars: “julienne” involves thinner stripes, more reminiscent of fireplace matches in their thickness. This is usually how carrots are cut for real Uzbek pilaf- and not shredded on a Korean grater at all.

To make such matches, we must again cut the root crop into thin layers, and then make narrow strips out of them. Here you also need to make sure that they are all the same size.

Slicing "chiffonade"

Here we are talking about cutting greens into thin strips. For the most part, these are spinach and sorrel, which we need for salads. "Chiffonade" is done as follows: the leaves are folded into the most even pile, rolled up and cut. Thus, you will get long and even strips of leaves.

Parmesan, pecorino, grana padano are not cut into chunks, especially since it is difficult to do with an ordinary utility knife, but are broken off with a special spatula.
Brie and camembert are served whole with a table knife, with which the eaters themselves cut pieces of the desired size.
Mozzarella is cut with a serrated blade.
Blue cheese is cut into cubes with a small all-rounder with a wide blade.
Semi-hard cheeses (Russian, Dutch, Gouda) are cut with universals with holes in the blade.
Thin cutting of semi-hard cheeses is performed with string knives or a knife resembling a spatula with a slot in the central part. It is also known as the "cheese planer" - it was invented by carpenter Thor Björklund from Lillehammer in 1925.

Slicing bread

Bread is cut exclusively on a board intended for this purpose. Never use a board for vegetables and especially raw meat.
For cutting bread, a separate bread knife is used, often with serrated sharpening.
chunks tin bread cut in half: perpendicular to the base, parallel to the base, diagonally. Slices of loaves are served whole.
The approximate thickness of the slice is 1 centimeter. Thinner slices are made only for multilayer sandwiches.

Slicing meat

The knife should be appropriate for the type of meat being cut - fillet/meat with cartilage, white/red meat, and so on.
There should not be any serrated blades on the blade of a meat knife.
The meat is cut only across the grain, not lengthwise.
The meat is cut off the bone, holding the bone itself with paper towel, and the cut itself is made in the direction from the bone, about 1 cm wide. If we are talking about the rib part, we do the same or completely remove the ribs.

As has long been customary, this is one of the most anticipated and popular dishes on the festive table, especially now that buffet tables are starting to come into fashion. But how to cut sausage and cheese beautifully so that such a dish will please guests? All it takes is good taste, a flight of fancy, as well as the skill of the hostess.

To impress your guests and make the festive table chic, you need to think over the design of plates with cheese and sausage in advance. Don't be trite. It is not enough just to cut several types of sausages and cheeses and lay out all this variety on a large nice plate. As in the case of other dishes on the festive table, cold appetizers must be approached with imagination in order to pleasantly surprise guests and decorate the celebration.

If you find it difficult to do this the first time, then before you cut the sausage and cheese nicely, you can sketch out what you want to end up with. Any good hostess prefers to work a little harder, but at the same time create a masterpiece that guests can appreciate. After all, everyone can see snacks simply laid out on a plate every day. and not at all festive. Your painstaking work will be fully rewarded by the emotions of the guests, their admiring exclamations, admiration of the original

A good option

How to cut sausage and cheese beautifully? Now we'll tell you. We offer you one interesting and at the same time quite simple option - you can simply lay out all the available products in the form of flower petals. However, they can be completely different. For example, the middle can be laid out from pieces of something light, and everything else can be made darker. Such a dish must be decorated with greenery around the edges, which will imitate the leaves of a flower.

Kala are an excellent option, to create them, a very thinly sliced sausage is rolled up like a bud, and the cheese squares inside resemble cores. Or you can put olives or black olives inside. In this case, the petal itself is best made from cheese. In the second version, the feces look much more realistic. But in order to cut cheese and sausage beautifully, you should do it very, very thinly. If feces are made from both improvised materials, you get a chic holiday bouquet on the plate.

Rosette

If you work a little harder, you can create a more complex and impressive composition. For example, a rose. To make it, sausage pieces are rolled up and pressed tightly against each other. Many bandage the base with green onions. The second layer is made looser and slightly arched outward. And the third is laid out simply on a plate. How to cut sausage and cheese in this case? Cheese, which is the substrate here, we make thin plates, and sausage (it is better to take boiled) just not very thick circles. Thick enough to roll easily.

Additional elements will also help to make a dish with a cold appetizer interesting. In addition to the already somewhat banal greens, many housewives add miserable cherry tomatoes or bright berries and fruits, such as cherries, strawberries or kiwi. The appetizer can also be decorated with fresh flowers. Such an interesting composition will look very impressive and will become a truly culinary masterpiece.

Another idea of how to cut cheese beautifully is to cut it into cubes and complete it with halves of grapes on special skewers. You can also use olives or any other fruits and vegetables you like.

You can make original cutting without resorting to the help of colors. You can roll everything into rolls and lay it in a slide. Another interesting option- this is to place the sausage around the edges, then closer to the center - cheese, and in the very middle - olives, pieces of fruit, tomatoes or gherkins.

How to cut sausage and cheese beautifully? Now we will give some fairly easy tips to make these products look interesting on a plate. Look very impressive various varieties, laid out in sectors - rows, squares, circles or triangles, as you think of. Another interesting option is to cut the sausage and make a cone out of it, placing greens or half an olive inside. Fasten the slices so that they do not unfold, skewers or toothpicks will help you.

Cheese can be cut into various shapes using special knives. Therefore, when working with him, hold back your imagination a little, otherwise you can do a lot of things. Well, if the holiday is associated with lovers, then you can serve cheese hearts, there are even special forms for this. Such an appetizer runs the risk of becoming a real decoration not only for the table, but for the whole celebration.

Conclusion

If you have in stock enough time, as well as assistants, then from cutting you can make a real work of art, a culinary masterpiece.