Squaring off.
Big buzzword in the kitchen
Squaring off.
Fortunately mother nature is
very good to us
with lots of different
types of vegetables,
but she what she doesn't do
is design vegetables in a shape
whereby it makes it very simple for us
to cut things like julienne,
batonnet,
and dices.
So a lot of the vegetables we use
like potatoes, carrots
celery or rutabaga (root vegetables)
we want to get dices
and we want to get classical shapes from it.
So squaring off
is a buzzword in the kitchen
that you are going to hear quite a lot
as you go on your culinary journey.
So lets have a look at squaring off.
And what I've chosen to show you is
the carrot.
Let's have a look at it.
Carrot
Usually I will cut it into the size I that I need
so that's about 2 inches (5cm)
to 2.5 inches (6.35 cm)
And I'm going to square off.
Carrots of course
they are thick at the top and
thin at the bottom.
So you need to cut appropriately.
Notice how my left hand is my guiding hand.
Whereever that knuckle is,
I put my knife up against that
and I look at it before I cut it
and then I make the slice.
And that,
ladies and gentlemen
is
squaring off.