Strawberries in Syrup
Pic and recipe from Gale Gand
- 1 pint strawberries, hulled and roll cut, see below
- 2 tbsp. sugar
- 1/8 tsp. freshly ground black pepper, optional
The Roll Cut:
A roll cut, sometimes called a Japanese roll cut, is a technique often used to cut cucumbers or carrots. It’s also great for cutting strawberries into bite sized pieces that won’t stick together in a bowl the way slices do. Cut the first slice with your knife at a slight angle (tip at 11 o’clock and handle at 5 o’clock). Keeping the knife at that same angle, roll the strawberry or whatever you're cutting, a quarter turn and slice down again. Continue until the fruit or vegetable is entirely sliced into angular looking chunks.