Saturday, March 4, 2017

No Matter How you Slice It


 While preparing vegetables for soup the other day I thought about all the ways I use to slice a carrot.
I love serving vegetables in new and different ways and how you slice them can
 completely change the appearance of a meal.
So today I'm presenting a simple tutorial on slicing a carrot.
Most of the methods can be used for other vegetables like zucchini, squash,
sweet potatoes, or cucumbers.

All you really need is a good chopping knife, a paring knife and a sturdy potato peeler but I've added two of my favourite specialty tools which I'll demonstrate.


I've taken a picture of 8 ways that I use to cut up a carrot.
   coins, diagonal cut, diced,1 inch pieces, 
shoestring or julienned, random cut, ribbons, and ripple cut


We all know how to slice a carrot into coins, and how to create diced carrots. 
And, I'm sure most of you have also cut them on the diagonal.
My mother in law used to cut up carrots by quartering them lengthwise and then cutting them into 1 inch pieces.  She claimed they were more nourishing than carrots cut into coins. 
I just remember that they were usually fresh from her garden and had a buttery sweetness.

When I have large carrots, I like to cut them into random shaped pieces by angling the knife 
and turning the carrot with each cut. Someone told me today that is the best way to cut them for stir-frying as it eliminates the chance of a burned surface.


This tool is a ripple cutter and is an old one which came from my Mother in Law.


 It's very sturdy and is used by pushing the rippled edge down into the carrot. 
 I've seen newer ripple cutters but they have a side handle and are used like a knife. 
I find this one easier to use on a hard vegetable like a carrot as I can get my weight into the slice.
You can use the ripple cutter to cut sticks or diagonal slices as well.



This julienne cutter is like a palm potato peeler but has a serrated edge. 


It does a lovely job of cutting thin shoestrings which can be cooked or used raw in salads.
I use it on the zucchini and carrots for Vegetable Linguini
I found mine at a kitchen specialty shop but I've seen them in major grocery stores as well. 


My last picture shows how to make lovely carrot ribbons using a sturdy potato peeler.


The cooked carrot ribbons can add interest to a plated meal.


So there you have it - a few ideas on How to Slice it Up!

10 comments:

  1. I very much enjoyed this tutorial! Children, especially fussy ones (though how I'd know anything about that), seem to enjoy ripple cuts. The very same apple that would be scorned as is can be made into apple fries (uncooked) and eaten with just a sprinkle of sea salt. Wondering if it would work for carrots as well. I know this...I will be looking for one of those julienne cutters.

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  2. I've been intrigued by the julienne cutters as well and will be keeping an eye out. For relish trays my mother used to take the raw ribbons and wrap them around and around to make carrot curls. She then nested them in a container with ice water to crisp them before serving them on a veggie/relish tray with celery fans pickles and olives. This might also appeal to kids and it does make a decorative presentation. Alice E

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  3. Good Morning, Bev,

    I am liking the carrot ribbons idea. What a pretty way to dress up a meal. Thanks for sharing these tips.

    Blessings,
    Mrs.B

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  4. I love Chinese rolling slices, said to make the most surface area and therefore need the least fuel to cook. You make the first cut on a slant, roll a quarter turn and cut another on the slant, and keep going with quarter turns and slices...How thick you make those slanted slices is up to you, but I think they should be uniform...This is very good for stir fry. I love carrots and used to use those ribbon peels in carrots. I should do it again.

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  5. I meant to say I use the ribbon peels in salads!

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  6. Thank you, Bev. I've seen those ripple cutters at estate sales but didn't know how to use them. Now I do! Your close-up pics are helpful.

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  7. Lately I boil or steam, then mash. Sigh. But I'd love to make the soup (?) you've pictured.

    Sharon

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  8. Love this great tutorial Bev! I have the julienne cutter but rarely use it. Will have to give it another try. I also have the ripple cutter and use it on carrots all the time - I cut the carrots the long way with it too (3-4 inch lengths).

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  9. Well, you sure opened my eyes to what can be done with a carrot!!

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  10. Thanks Bev..I have some of those tools and they have never been used.
    Know I know how they work.

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