Cutting technique for how to cut Lozenge, Rhombus & Diamond shapes to vegetables or fruits;
Please allow me to share a few facts and tips, which might help you to learn how to cut different types of vegetables or fruits into Lozenge (Rhombus - Shape).
General info:
A Lozenge is a Rhombus flat shaped cut, with 4 equal straight sides. A rhombus looks like a diamond. All sides have equal length. Opposite sides are parallel, and opposite angles are equal (it is a Parallelogram)
The Lozenge cut does not indicate that it should be have an determined size or an precise and uniform measurement of width and length, so we can cut it into the size we like
Beside decorative reasons, another purpose of cutting vegetables into shapes or different forms and sizes, is to bring them into an uniform size so all will cook evenly
Bringing vegetables into the same shapes and sizes, allows them to be glaze and color on all sides when we roast them or in general cook evenly when we apply cooking techniques
Creating additional surfaces on our vegetables, helps them to grab or hold more of the sauce or butter when we join our meal
We apply that culinary cutting technique to vegetables like turnip, carrots, potatoes, beets, leek, zucchinis, jicamas, chayotes, kohlrabi, eggplant, cucumber, pumpkin, celery root and many others including to fruits like apples, Pear, Mangos and others with solid texture.
How to cut apply the cutting:
Use a sharp peeler to peel the vegetables which have to been peeled fist, have a small paring knife ready to cut of eyes or ends if needed and have a large Chef knife to apply the cutting technique
If you are going to use Potatoes, then first wash them and then after peel them and put them direct into cold water and then you can start cutting them
To cut vegetables into Rhombus, first cut of one slice so our item is more stable and wont move, now cut (lengthwise) in thin or thick slices (depends what size you want) and after stack the slices and cut them lengthwise again into thin or wide paralele strips (depends what size you want), now turn them around and start to cut the food at a 60-degree angle always in equal distance
Note: There are many different sizes of Diamond shapes cuts and the use of them for culinary cooking techniques is different for each cut / size. Smaller pieces are good for short culinary cooking techniques and the larger pieces are for culinary cooking techniques which take more time.
Additional tips:
Make sure that your ingredients you are going to use for cutting, are an perfect condition and also wash them before using
Some ingredients you need to peel first like carrots, beets or potatoes so you can use the cuts off after
If you want to cut potatoes to after cook them, make sure you buy the correct type of potato for the cooking technique you will apply after
Make sure when you buy the vegetables you want to cut, that you buy the correct size you need for the cut, sometimes larger equal shaped vegetables with straight surfaces are better to apply cutting techniques
For Potatoes use water to cover once they peeled or cut, so they don't react with oxygen and won't get dark
The left over or better said cut offs, you can use to make other preparations, just don't throw them away or waste your food
Clean your peeler and knifes before and after using
Make sure your cutting board is stable (put a moist towel below)