It's 4 in the morning but I just thought of how you cut carrots on the long side without cutting your fingers. I have my answers to my question and now I shall go to sleep.
Very helpful, but the oblique cut at 1:48 appears to use a 90° rotation between cuts - not 180. I'm making a beef curry this afternoon, so I guess I'll find out for sure. 😉
For long strips, I like to use my thumb and pinky finger to hold the pieces together. Just make sure to keep them behind the bent back fingers. I like to use those fingers as a stabilizer a lot.
@@Gastronomic It's really cool the way you incorporate certain key tips into your description that other folks making cooking videos do not. That tip about gliding the flat of the knife across your middle finger - NICE. I have been cooking for decades, and I cut that way myself, and I am willing to bet that if I had made this video, I would not have thought to put it quite like that. Little touches like that are immensely helpful to beginners. Well done!
gaaawd i love carrots but i hate cutting them SO MUCH!!! WHY ARE THEY STRONGER THAN ME ??? IS IT MY KNIFE ??? also i cut my finger while watching this and trying to cut it -_- completely my fault tho i didn’t hold it right
I will only peel carrots (or parsnips) if I am serving it to other people. If it's just me, nah. I will not peel red, gold, or white potatoes for any reason. I will peel russets because their peel sucks and is not fun to eat. White potatoes have become my go-to baked potato. Reminds me of the heavenly baked potatoes at the Treasure Ship in Panama City Beach, FL back in the day.
@@BrutishYetDelightful I really don't like the skins on russet. Its why I normally avoid hand cut fries when I go out, they leave the skins on and end up soggy and sad after 5 minutes
@@AnimeLover4Life3395 Do try white potatoes if you can get them. I have to go to the Mexican store to get them around here. Inside they're like a russet, but the skin is like a Yukon Gold. When I have one of those for a baked potato, there is NOTHING left on the plate but a little smear of butter. The Mexican store will call them papas blancas.
It's 4 in the morning but I just thought of how you cut carrots on the long side without cutting your fingers. I have my answers to my question and now I shall go to sleep.
I’m here today hahahaha
5 am gang!
Me rn
Can't believe I'd need this in 2021 😅
Can't believe I did it in 2022😅
2022 🤦🏾♀️
hb 2022?
In 2023 👌
Better than 2024🤷🏽♂️
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2:28
Sometimes this is more helpful then school
Im planning on cooking my own snacks and meals through out the day. This was really helpful
Very helpful, but the oblique cut at 1:48 appears to use a 90° rotation between cuts - not 180. I'm making a beef curry this afternoon, so I guess I'll find out for sure. 😉
Just came for 1:50 pretty easy if you have skinny carrots, how to do it with chunky carrots though
The result is just as beautiful as our cutting machine
thanks, this was very helpful.
You are the first person to actually show how to hold your fingers while cutting. Is there a special knife to use for cutting carrots? thanks
A heavy chefs knife, at least 9 inches
For long strips, I like to use my thumb and pinky finger to hold the pieces together. Just make sure to keep them behind the bent back fingers. I like to use those fingers as a stabilizer a lot.
@@Gastronomic It's really cool the way you incorporate certain key tips into your description that other folks making cooking videos do not. That tip about gliding the flat of the knife across your middle finger - NICE. I have been cooking for decades, and I cut that way myself, and I am willing to bet that if I had made this video, I would not have thought to put it quite like that. Little touches like that are immensely helpful to beginners. Well done!
Nice Job
I've been cooking for 15 years and I still end up having little semi circle diced carrots.
You have just made .y wife's happy thank you 😁
are carrot coins slicing?
great video
Thank you
gaaawd i love carrots but i hate cutting them SO MUCH!!! WHY ARE THEY STRONGER THAN ME ??? IS IT MY KNIFE ??? also i cut my finger while watching this and trying to cut it -_- completely my fault tho i didn’t hold it right
The jullienne you made arent jullienne . Those are bagette . Jullienne is 1mm on 1mm each square and 4 cm long .
2022 I learn it
What happened to your channel?
tell me about your knife please...
273rd liker
6th commenter here remember me
But is 2029 I’m from the furtchuer
90
Am I the only one who never peels the carrots? I just wash them very well. I also taste no difference between peeled carrot and unpeeled
I will only peel carrots (or parsnips) if I am serving it to other people. If it's just me, nah. I will not peel red, gold, or white potatoes for any reason. I will peel russets because their peel sucks and is not fun to eat. White potatoes have become my go-to baked potato. Reminds me of the heavenly baked potatoes at the Treasure Ship in Panama City Beach, FL back in the day.
@@BrutishYetDelightful I really don't like the skins on russet. Its why I normally avoid hand cut fries when I go out, they leave the skins on and end up soggy and sad after 5 minutes
@@AnimeLover4Life3395 Do try white potatoes if you can get them. I have to go to the Mexican store to get them around here. Inside they're like a russet, but the skin is like a Yukon Gold. When I have one of those for a baked potato, there is NOTHING left on the plate but a little smear of butter. The Mexican store will call them papas blancas.
Quite time wasti ng. A thing which can be told in 1 minutes you are taking 3:10 minutes for that.
No offense if somebody doesnt know this they should have super vision all times in a kitchen.
Cause there gonna burn ur house down
So easy.