Now, we like to talk to you about how to cook carrots into slices for dice and roll cuts. Slices, the common carrot slices are two thicknesses. 1/16 or 1/8 inch with a length of 1 ¼ inch long and its cut at a 30-degree angles.
The carrot slice of 1/16 inch like are used in recipes such as the rooty vegetable would show it and the 1/8 inch carrot slice are use in simmered tilapia or Sistron pickle as an example. To do this, first remove the skin of a medium side carrot which is about three quarters of an inch to an inch diameter with a potato peeler. Place and hold the carrots on a kind board, peel it with the edge of the table or perpendicular to the cleaver or knife.
Position the clever or knife on a carrot at 30-degree angle, move the cleaver along the carrot bias until you reach a length of ¼ inch long. Make your first diagonal cut and set this piece of carrots aside to be cut layered. Get the same 30-degree angle and continue cut it into 1/6 inch thick slices until the whole carrot is cut.
Similarly, another carrot cut it into 1/8 inch thick by 1 ¼ inch long. Take the first piece of carrots, laid in large face, flat on the cutting board. Cut this piece at the slices of 1/16 or 1 inch thick. This carrot length will be shorter than the other pieces of course.
Dice cut, there are several sizes of this cut but common cuts our ¼ inch diced sizes and it can be used in dishes such as chicken soupcon chop-suey or soupcon fried rice. To accomplish this cut, first remove the skin of a medium size carrot with a potato peeler, a medium size carrot is about three quarters to an inch in diameter, measuring at the center of the carrot. Place and hold the carrot on a cutting board, parallel to the edge of the carrot color, cut the carrots in three inches lengths, make a small thin slice along one of the three inch length carrots.
This will prevent the carrot from rolling when you start making the slices cut along the carrots. This is just a safe precaution so that you can not accidentally cut yourself in the next step. Now, place this piece of carrots on a cutting board so it does not roll and position it in the parallel to the edge of the counter. To cut the ¼ in stick slices along the length of the carrot, close the three longer finger together with your hand that you do not hold the cleaver and at the finger tip, push and hold the carrot in position.
Make a position on the top of the carrot rod at ¼ in stick and press the cleaver down for a minute until the cleaver adds his to the cutting board and for safety reason we’ve roast the carrot piece and the flesh service facing you stir with the carrot with your finger tip as before and make another quarter inch stick slices. You should be able to get three slices of ¼ in stick from a medium size carrot.
Now, you take one piece of a ¼ inch slices by three inches length and place the carrot to the edge of the counter. Now, cut the slice into ¼ inch wide strip along the length of the carrot paste. Take your cleaver and place perpendicularly to this strips and cut this carrot strips into ¼ inch length and now you have ¼ inch slice.
Repeat the same step for the rest of the three inch length carrots.
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