strawberries in syrup
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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. Pic and recipe from Gale Gand
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Ingredients For strawberries in syrup
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1 pint strawberries, hulled and roll cut, see below
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2 tbsp. sugar
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1/8 tsp. freshly ground black pepper, optional
How To Make strawberries in syrup
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1Mix strawberries, sugar, and pepper, if using in a bowl and toss. The fruit will start to release its juices, which will mix with the sugar and dissolve it. Cover and chill til ready to serve, at least 30 minutes and up to 8 hours. 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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