https:/.../398c12dbbd253fb11129f27988f0c185.mp4

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.