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FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

How to Cut a Cucumber Like a Pro

By Brad Vigue
/
Learn to Cook

Ever wonder how the professional chefs cut cucumber? Well, here's your chance to find out! Join Chef Brad as he teaches the right way to cut and dice cucumber for all of your cooking needs.

Hi, my name's Brad Vigue. I am the Executive Chef for Residence Dining at UBC. Today we're going to learn how to cut a cucumber!

When cutting a cucumber, especially for an application where you're looking for a dice, my recommendation is to first of all cut the cucumber in half, exposing the seeds.

Then you will take the half and cut it in half again, giving your four quarters or a quarter of a cucumber. I recommend taking the seed portion out of the cucumber. It's not necessary, but if you have the product left over, it will last longer and get less wet as it holds in your fridge. Gently tap the blade through.

Then I recommend cutting each of these quarters in half again. From there, put the tip of the knife on the board and apply smooth rocking action, giving you nice, diced cucumbers.

And that's how you cut a cucumber!

Brad Vigue
By Brad Vigue

Brad is the Executive Chef for Residence Dining at UBC. Growing up, food and the kitchen were the centre of activity for Brad’s family. After finishing his degree in biology and psychology at UVIC, he found he was more interested in his cousin’s culinary school courses than in what he had studied in university – and the rest is history. A graduate of the Culinary Institute of America and Pacific Institute of Culinary Arts, he believes that great food starts with great ingredients and a passion to share experiences.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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