My favorite method is to cut it in half vertically/meridianally without cutting the core nor the stem portion, crack the two sides away from the core and discard it, then flatten and slice up the sides. With care, the core is undisturbed and intact, and you can slice up the rest quickly—maybe 15-20 sec per pepper to julienned, another 15 to diced.
However, if you are looking for pretty rings, which I think are often far too large to be bite size, my* method doesn’t produce them.
(* ‘my method’ meaning as a friend/chef taught me, and is partially illustrated in Rombauer’s “Joy of Cooking”)
Following the theme of the post, perhaps the lesson is for one to look for sources outside oneself for criticism and alternatives so you can identify opportunities and metrics for improvement
My favorite method is to cut it in half vertically/meridianally without cutting the core nor the stem portion, crack the two sides away from the core and discard it, then flatten and slice up the sides. With care, the core is undisturbed and intact, and you can slice up the rest quickly—maybe 15-20 sec per pepper to julienned, another 15 to diced.
However, if you are looking for pretty rings, which I think are often far too large to be bite size, my* method doesn’t produce them.
(* ‘my method’ meaning as a friend/chef taught me, and is partially illustrated in Rombauer’s “Joy of Cooking”)
Following the theme of the post, perhaps the lesson is for one to look for sources outside oneself for criticism and alternatives so you can identify opportunities and metrics for improvement
My preferred method.