Daily Kitchen Note
Slicing through the waxy skin of a bell pepper can cause your knife to slide, increasing the risk of accidents. By flipping the pepper meaty side up and cutting through the flesh first, you get cleaner cuts and a safer grip.
How to Slice meaty side up
- Trim the top and bottom off the bell pepper and remove the core and seeds.
- Cut the pepper in half and lay it flat on your cutting board, meaty side up.
- Slice through the flesh side first, allowing the knife to easily pierce the pepper without slipping on the waxy skin.
Why it works
The skin of a bell pepper is waxy and somewhat tough, which can cause a knife blade to slip. The interior flesh is softer and provides better grip for the blade. Cutting from the flesh side down through the skin ensures the knife bites into the pepper immediately, giving you more control and cleaner slices.
Source
University of Rochester Medical Center: Be Careful with Kitchen Knives
