How to Carve the Toughest Winter Vegetables

It has happened to all cooks: 

We are tempted to do something we KNOW is dangerous, but we really WANT to do it anyway. Take this beautiful hard winter Golden Nugget squash:

Its skin is like armor. It's going to be SO GOOD, if I can just get the blessed thing apart! And so we end up going at this spheroid with our knife while it rolls unpredictably, berserk, causing us to nearly lose a finger.


Well, no more of that for my readers! Here's a series of knife techniques that will allow you to apply big forces safely to bust into the treasures of tough winter vegetables.  No Rutabaga is too mighty to withstand these methods!





First, whack off one end to make a flat place. (*See below for Proper Whacking Technique)

  Then, place the cut side on the board and prepare to drive the point in. Choose a spot near the center of the squash, set the point there. Avoid the tough blossom-end nub, which is extra-tough.

 Grip the end of the knife handle like so, making a firm fist. Use this hand to control the knife.With the heel of the other hand, strike the knife-hand hard directing force into the tip.

One hit.

Two hits.

Now grip the squash and lever the blade down through the skin.  If the squash is super hard it may crack in the direction of the cut. 

 Once it is cut through to the bottom of that side, turn the squash around.

 Repeat.

Now Scoop, Roast, and Enjoy.

*Proper Whacking Technique. 

(Yes, this really is a skill!)

You will need a knife with some weight to it and a reasonably sharp edge. Most chef's knives that cost more than $50 fit this bill. Shown here is a Wusthof Ikon which is a nice mid-level retail knife with a double-bevel edge and decent forged steel blade. The part of the blade you want to use is the Near-Middle, as in the portion from the center of the blade back towards the handle.

First, position the knife in the air about 6" above the doomed produce, then using wrist action bring the tip of the knife up to point at the ceiling, and then down FAST in an arc (from the wrist again) until the desired part of the blade strikes and cleaves the vegetable. Yes, it IS fun.

 WHACK! Once you have buried a good portion of the blade in the vegetable, you may more safely apply force to finish the cut.

IMPORTANT. Next bring the point of the blade to rest on your board and keep it there throughout the next step.  This gives more stability and helps prevent injury. With the point firmly in place, you may use one or both hands to bear down carefully on the handle.  

Slice!

On this particular squash, you could now use the point-driving technique shown above to split the each half, starting by placing the cut sides against the board. 

Using techniques like these, I have developed a long track record of ONLY cutting myself with oddball kitchen objects foil cutters, can lids, edges of tables et cetera.  Sadly, dull objects like those leave scars whereas a good sharp knife cut will heal up beautifully.  Happy Chopping!

Stay tuned for Caramel Squash Butter recipe to follow.
http://kitchenananda.blogspot.com/2013/10/caramel-squash-butter.html