WEBVTT

00:00:00.760 --> 00:00:02.145
Squaring off.

00:00:04.118 --> 00:00:06.058
Big buzzword in the kitchen

00:00:06.205 --> 00:00:07.144
Squaring off.

00:00:08.055 --> 00:00:08.945
Fortunately mother nature is

00:00:08.945 --> 00:00:09.749
very good to us

00:00:09.749 --> 00:00:10.559
with lots of different

00:00:10.559 --> 00:00:11.207
types of vegetables,

00:00:11.207 --> 00:00:12.850
but she what she doesn't do

00:00:12.850 --> 00:00:15.206
is design vegetables in a shape

00:00:15.206 --> 00:00:17.906
whereby it makes it very simple for us

00:00:17.906 --> 00:00:19.764
to cut things like julienne,

00:00:19.764 --> 00:00:20.874
batonnet,

00:00:20.874 --> 00:00:22.224
and dices.

00:00:22.799 --> 00:00:24.919
So a lot of the vegetables we use

00:00:24.919 --> 00:00:26.229
like potatoes, carrots

00:00:26.229 --> 00:00:28.079
celery or rutabaga (root vegetables)

00:00:28.079 --> 00:00:29.429
we want to get dices

00:00:29.429 --> 00:00:31.760
and we want to get classical shapes from it.

00:00:32.257 --> 00:00:33.352
So squaring off

00:00:33.352 --> 00:00:35.322
is a buzzword in the kitchen

00:00:35.322 --> 00:00:37.765
that you are going to hear quite a lot

00:00:37.765 --> 00:00:40.743
as you go on your culinary journey.

00:00:41.343 --> 00:00:43.394
So lets have a look at squaring off.

00:00:43.394 --> 00:00:44.784
And what I've chosen to show you is

00:00:44.824 --> 00:00:46.464
the carrot.

00:00:47.114 --> 00:00:48.180
Let's have a look at it.

00:00:49.412 --> 00:00:50.322
Carrot

00:00:50.452 --> 00:00:52.643
Usually I will cut it into the size I that I need

00:00:52.643 --> 00:00:54.023
so that's about 2 inches (5cm)

00:00:54.023 --> 00:00:55.603
to 2.5 inches (6.35 cm)

00:00:55.603 --> 00:00:57.403
And I'm going to square off.

00:00:57.403 --> 00:00:58.511
Carrots of course

00:00:58.511 --> 00:00:59.232
they are thick at the top and

00:00:59.232 --> 00:01:00.271
thin at the bottom.

00:01:00.441 --> 00:01:03.021
So you need to cut appropriately.

00:01:03.580 --> 00:01:06.325
Notice how my left hand is my guiding hand.

00:01:06.325 --> 00:01:07.267
Whereever that knuckle is,

00:01:07.267 --> 00:01:08.737
I put my knife up against that

00:01:09.134 --> 00:01:11.424
and I look at it before I cut it

00:01:11.424 --> 00:01:13.004
and then I make the slice.

00:01:13.505 --> 00:01:14.515
And that,

00:01:14.515 --> 00:01:15.595
ladies and gentlemen

00:01:15.845 --> 00:01:16.785
is

00:01:17.028 --> 00:01:18.418
squaring off.