Originally Posted by Pink giraffe:
“Hey all,
As title really, I'm doing swede tonight - just wondered if anyones got any tips - last time I prepared swede I nearly ended up in A&E - it was so tuff!
Is there a ripeness scale or something?”
To prepare swede safely you need a large and sharp knife, and two hands on the knife when intially sectioning it up.
Don't worry about the outside, cut it straight down the middle, from top to bottom. If the bottom of the swede has not been cut, or doesn't allow the swede to sit up straight on the chopping board, take a thin slice off the bottom to adjust.
The swede needs to sit 'square' and solidly on the board before cutting it down through the centre with one hand holding the knife firmly by the handle, and the other pressing on the back of the knife at the other end.
If the swede is very tough, it can help to 'rock the knife' by alternating pressure at each end of the knife.
Once you have two halves, lie each half down on its freshly cut surface and section up as required.
Which should leave you with 6 or 8 half-moon shaped pieces.
Trim off the outside skin, and cut up into cubes as required.
You need a sharp chef's knife, like this one...
http://www.amazon.co.uk/Victorinox-C...chef%27s+knife