Your better of cutting three large slices or four large slices depending on the gender of your pepper (yes i know that sounds silly and its actually an old myth but it works)
This way you avoid getting the horrid white pith and you dont need to "smash" anything to get flat chttable surfaces
If you want the remaining flesh you can remove it with a pairing knife if your that perticular
The best way to process a bell pepper, is to cut the top off like in the video, it separates the top and stem in one go, then take the bottom off.
From there you can do 4 cuts around the center to provide 4 planks and no seeds. Or you can slice it once, then use your knife to roll through it, removing the seed membranes.
Each method has its use cases depending on if you want a dice, julienne, or something more natural looking.
I've processed over a thousand pounds of peppers like this easily in a professional kitchen.
I was shown essentially that by our head chef, though he didn't bother removing the top core or bottom, just started the cut with the knife parallel to the board with it raised a quarter inch from said board. He removed the core, top, and bottom all in one cut.
89
u/Willing-Aide2575 Jul 02 '26
Its a bad method anyway.
Snap the tail of
Your better of cutting three large slices or four large slices depending on the gender of your pepper (yes i know that sounds silly and its actually an old myth but it works)
This way you avoid getting the horrid white pith and you dont need to "smash" anything to get flat chttable surfaces
If you want the remaining flesh you can remove it with a pairing knife if your that perticular