Robert NasserRobert Nasser is the owner of Dinner Done's Centreville, VA store. Robert has been involved in the kitchen in one form or another from age 6. A past owner of 2 restaurants in Venezuela, he knows what good food is made of: great ingredients and great recipes. Concern for the way our eating habits are changing, especially since more and more households are extremely busy places, played a big part in his decision to license a Dinner Done store in Virginia from his brother and sister in law in Florida. Filling the need for healthy meals, while getting families back around the dinner table is a major reason for Dinner Done's success. His international background and love of travel have given Robert a unique perspective on foods and ingredients, and how best to marry them to obtain new tastes and flavors. When coming up with new recipes for his customers, Robert can draw upon this experience to enable them to try new ideas without sacrificing taste or nutrition. A self confessed recipe book addict, he has accumulated over 50 cookbooks in 3 languages. These rarely stay on a shelf, as he uses them almost daily!
Hi, my name is Robert Nassar from Dinner Done. Were talking today about basic vegetable prep, and one of things were going to cover is how to dice a tomato. When youre looking for tomatoes, one thing you should always look for is that it is free of blemishes, that it feels firm to the touch, and quite frankly try to get the reddest tomatoes out there because those have the most flavor. First thing you do, wash your tomato well. They could be covered in dirt, they could be covered in sand, you dont want that, you definitely dont want that. Cold running water is the way to go with a vegetable like a tomato. What youre going to need is a cutting board with a towel underneath it so that your cutting board doesnt move around, and a nice sharp knife. Now, when youre dealing with a tomato, Im sure that some of you have tried to cut tomatoes with a dull knife before, and you know that thats a terrible, terrible experience. That is why a very sharp knife is the safest instrument in the kitchen, because it does cut and it doesnt slip all over the place. Now, we will get down to dicing the tomato. First thing youre going to do is set the tomato down with the stem side down, so that it doesnt move too much on you. Take and make slight cuts, not all the way through, in one direction. After youve got your cuts all the way across the tomato, youre going to then make cuts at a 90 angle, so turn it 90, and make the same type of cuts again. You can make the size of the cuts as big as you want the chunks or dices of tomato to be. Set the tomato on its side and cut straight down, grasp it firmly, and cut straight down to make your dices. Youre not going to go all the way through or all the way across, I should say. When you get to the point where your incisions have stopped, you can then set aside what youve diced so far and then continue cutting it, like so, to finish dicing through the tomato. The central part where the stem was, youre going to discard. This part right here, you dont really need, and that is how you dice tomatoes.