One of the most important steps in the cooking process is the ability to grind food properly. After all, there are no trifles in cooking, and such an action requires a certain skill. Take, for example, potatoes. In most cases, at the initial stage after cleaning, it needs to be cut. Depending on the specific dish, the crushed blanks must have a certain shape. Let's say that you need rectangular sticks like straws to work. What should be done in this case? How to cut potatoes into strips? It turns out that this can be done in different ways.
French fries
Nowadays, fast food has become so popular that many even try to cook their favorite dishes at home. The banal force of habit works. As you know, no fast food establishment is complete without the famous french fries. Moreover, it is not at all difficult to do it. The main thing is to give the appropriate form to the main product. Here the question arises: "How to cut potatoes into strips?" To do this, you can use the simplest method. All you need is a sharp knife and a cutting board.
To understand how to cut potatoes into strips, you must clearly follow these steps:
- The tubers should be peeled, washed and dried well with a paper towel.
- To make the straw long, the potato must be placed on the board so that the knife blade goes along it.
- Tubers should be carefully divided into even longitudinal rings.
- Each blank must be cut into strips no more than 5 millimeters thick.
After that, prepared potatoes can be sent in small portions to boiling oil.
The secret of the correct form
When ordering french fries in a cafe, people are often surprised at how even the sides of the fried pieces turn out. After all, this vegetable has an oval shape, and when cutting, part of the blanks should be slightly rounded. Here the chefs have their own secret. They know exactly how to cut potatoes into strips so that each piece has the correct shape.
The fact is that before grinding the tuber, it is necessary:
- First, cut off the side longitudinal edge.
- Rotate the potato 90 degrees along the axis and separate the same part from the other side. Two flat sidewalls are obtained.
- Put the product on one of them and divide into even pieces parallel to the second cut. Set the rest of the rounded part aside.
- The resulting blanks are divided into strips of the same thickness.
As a result, a neat large straw with regular, even sides will appear on the cutting board. And the cut pieces of potatoes remaining after processing can be used for cooking other dishes.
Preparation for frying
Fries are just one way to fry potatoes. But most housewives rarely use it at home, mainly due to the high oil consumption. It is much more economical to fry potatoes just in a pan. At the same time, it can also be crushed in the form of straws. In this case, it is better to use smaller or medium tubers. How to cut potatoes into strips for frying? The technology of this method is much simpler than the previous options. For work, you need a cleaned and washed product. It must first be dried to avoid unwanted splashes from moisture contact with boiling fat.
Processing of prepared potatoes takes place in three stages:
- First of all, the tuber must be cut off both tops. So it becomes like a small barrel.
- You should put it on one of the bases (wider) and, holding it with your other hand, carefully cut it with a knife into identical plates.
- Without lifting it from the board, turn the product 90 degrees and do the same.
It turns out a neat straw, the size of which depends on the chosen thickness of the plates. The remaining ends can also be cut. True, they will be shorter than the rest. But for frying it doesn't really matter.
Technique to help
Every housewife is familiar with the situation when, as they say, the guests are already on the doorstep, and there is very little time left for cooking. I would like, for example, to surprise them with thin fried potato strips, but there is absolutely no time to do neat cutting. What should be done in such a situation? How to quickly cut potatoes into strips? For such a case, the house should always have special household appliances. Today it is not difficult to buy it in the store. You will need a regular vegetable shredder with a julienned attachment. With its help, in a matter of minutes, you can turn any amount of potatoes into a mountain of thin, even pieces.
After that, all that remains is to fry them. If a side dish is planned in the form of french fries, then the semi-finished product must first be poured onto a napkin to remove excess moisture. The product should not be piled up. It must be spread out in a thin layer and blotted several times while the oil is heated in the pan.
Combined variant
Each dish has its own special ways of cutting the initial ingredients. For example, it cannot be argued that potato straws can only be made with a sharp knife. There are many other options, and each of them is good in its own way. Let's assume that as a side dish you need to cook a potato pie. This is a very tasty product that looks very impressive on a plate. How to cut potatoes into strips for such a dish?
Experienced cooks in this case proceed as follows:
- First, each peeled tuber is cut into thin plates. You can do this with a knife or use any mechanical grinder to work.
- Then each plate must be chopped with a grater for Korean carrots. Small straws with a thickness of no more than 2 millimeters are obtained. In addition, they will all be the same size.
After that, the prepared product can be further used for its intended purpose.
illustrative example
AT recent times designers have developed many unique devices that greatly simplify the work in the kitchen. For example, not so long ago, original potato cutters appeared on sale. A simple device invented by Chinese craftsmen. It is a plastic case, in the center of which steel knives are fixed in the form of a lattice. Looking at him, it is easy to figure out how to cut potatoes into strips. The photo will help to understand this issue in more detail.
The principle of operation of the device is extremely simple:
- The peeled tuber must be placed on a cutting board.
- Install a potato cutter on top of it.
- Holding both hands at your sides, press hard on the device.
As a result, blanks of the same size and section are obtained. By setting the potato in a vertical position, you can get large straws in a matter of seconds with minimal physical effort. In the instructions, the principle of operation of the device is shown using photographs that clearly demonstrate the simplicity of its operation.
It happens that the dish does not turn out the way it should, although you did everything according to the recipe. Of course, the products come across different and ovens too ... But more often than not, the problem is different. You need to learn how to properly cut the ingredients.
slicing carrots
1. For soup: Cut a peeled medium carrot in half lengthwise. Lay cut side down on a board and cut in half lengthwise again. Then cut across the slices with a thickness of no more than 2.5 mm. If the carrot is large, each half can be cut not in half, but into three parts - also along.
2. For pilaf: cut the peeled carrot crosswise into pieces 5-6 cm long, then along the plates 3-4 mm thick and then again along the strips 2-3 mm wide.
3. For vegetable stew: cut the peeled carrots across into pieces about 3 cm long. Then cut each piece in half lengthwise. Put the resulting halves on the priest and cut, as if following the arrow on the dial, measuring the sectors at an angle of "5 minutes".
4. For filling: cut longitudinal triangular indentations in the peeled carrot along the entire length, making two cuts at an angle to each other. There should be at least 5 such recesses, preferably 7. Then cut the carrot across into circles - or rather, flowers, no more than 3 mm thick.
slicing potatoes
1."Rustic": cut the new potatoes in half lengthwise. Cut the halves lengthwise into 3-4 parts to make slices. If the potatoes are large, cut the potato in half crosswise at the very beginning.
2. French fries: cut off the “buttocks” of the peeled potato so that you get a barrel 6-7 cm high. Cut this barrel lengthwise into plates 1.2-1.5 cm thick. Then cut each plate also lengthwise into cubes 1.2-1.5 wide see "Buttocks" can be fried separately, cut in half or into 4 parts.
3. For soup: cut the peeled potato in half, place it cut side down on a board and, holding the knife horizontally, cut into slices about 1.5 cm thick. Cut vertically into 1-1.5 cm thick bars, then perpendicularly into cubes with a side of 1.5 cm.
4. For potato casserole: Peel small or medium-sized potatoes and cut crosswise into as thin circles as possible - maximum 3-3.5 mm. This is best done with a knife, on the blade of which there are small indentations so that the knife does not “stick”. Alternatively, dip the knife frequently in warm water.
onion slicing
1. For salad: cut the “stalk” from the peeled onion - it is too hard and tasteless. Cut the onion in half crosswise, lay on the slice and cut each half lengthwise in half. Then put the knife to the middle of the vertical cut and cut, as if following the arrow on the dial, thin (2-3 mm) feathers.
2. For soup: peeled onion, without cutting off the base, so that the half does not fall apart, cut in half lengthwise. holding
at the base and holding the knife parallel to the board, cut the half into 2-3 parts, not reaching the base by 3-4 mm. Then, holding the knife perpendicular to the board, cut the onion into 8-10 pieces, not reaching the base. Rotate 90° and cut into 3 mm pieces. Discard the uncut base.
3. For the stew: peeled onion, cutting off the “tail”, but without cutting off the base so that the half does not fall apart, cut in half lengthwise, lay on the board with the cut down. Holding the base, cut it into half rings about 3 mm thick. If the onion is very large, cut into quarters of rings - to do this, first cut the prepared half lengthwise exactly in the center, not reaching the base by 3-4 mm. Discard the uncut base of the bulb.
4. For baking: at the peeled bulb, cut off the base plus another 4 mm - so that the bulb is a "cup". Lower the bulb for 5 minutes. into boiling water, pat dry. With a thin knife or skewer, pull out the narrow, dense center from the onion (it is not needed). A space is formed in the center, which will allow, by slightly squeezing the bulb, to carefully, without breaks, remove the “cups”.
Sliced cabbage
1.For the pie: chop the cabbage in the same way as for sauerkraut, leaving it to lie on the board. When the board is full (or all the cabbage is cut), turn the board 90° and chop the cabbage across the strips into small pieces, no longer than 6-7 mm. This can be done with a large chef's knife, as well as a cleaver or a special cut for cabbage.
2. For cabbage soup and fermentation: cut the head of cabbage in half lengthwise (large head - into 4 parts). Lay cut side down and, holding the stalk, chop the cabbage into strips 3 mm thick for cabbage soup and 5-7 mm for sauerkraut. Bypass the stump, slightly turning the head of cabbage. If the strips are too long, cut them in half. All this is conveniently done with a large chef's knife, a chopping knife or a saw-knife with a vertical handle.
3. For deep frying: cut a small head of cabbage lengthwise so that the stalk is cut exactly in the middle. Now cut the halves of the head into sectors, holding the knife at an angle of about 30 ° - and be sure to leave part of the stalk in each sector - so that the sectors do not fall apart during further cooking.
When cutting vegetables, the blade of the knife should be directed away from you, towards the work surface. You need to hold the knife like this: thumb on the side, along or under the handle of the knife, and the index finger, together with the rest of the fingers, wraps around the handle from above (and does not lie on top of the edge of the blade). When cutting, the tip of the knife should not come off the board, moving back and forth. In this case, the "heel" of the knife will describe a circular motion in a vertical plane. The fingers of the second hand holding the product should be tucked in.
Carrots are used in the preparation of many dishes. It enriches the taste, helps to reveal other ingredients. Often in recipes it is advised to cut this root crop into strips. This method allows you to get the maximum juice, while maintaining the structure of the vegetable.
Straws are suitable not only for dishes involving heat treatment of products, but also for salads, where carrots are put raw, snacks (in Korean). In addition, it also performs a decorative function.
Children don't really like to eat vegetables. Therefore, during the preparation baby food carrot sticks can become part of the whole picture created on the plate. Often she acts as the rays of the sun, the legs-handles of funny animals, created, for example, from mashed potatoes.
A dish like pilaf cannot be cooked without carrots. Experienced cooks know that all its taste largely depends on the way this vegetable is cut. Uzbek pilaf prepared with carrots, necessarily chopped straws by hand, and not just with a grater. And for everyone who is interested in how to cut carrots into strips for pilaf, professionals advise only this shredding option.
There are several ways to beautifully and simply chop a vegetable into strips.
How to make long straws from carrots?
Long straws are the most popular cutting method. There are two main options for its preparation.
Option number 1
To facilitate the task, the knife needs to be sharpened well. Carrots are pre-washed and peeled. Next, the vegetable (if too long) is cut in half. Then the halves are cut lengthwise, the thickness of the layers is usually from 2 to 4 mm. And they are already shredded along the entire length of the straw. This can be done both with each separately, and cut into several layers at once, putting them together. This option is also suitable for Korean-style snacks, if the straws are made very thin.
Option number 2
Advice from the chef
Experienced chefs who emphasize the beauty and neatness of straws use following method shredders: peel the vegetable with a special knife, and then they go through the entire carrot, turning it and “removing” layer by layer.
It turns out something like petals. They need to be twisted into a bundle, which is subsequently cut with an ordinary knife - it turns out a beautiful straw, but for a Korean snack, as a rule, it turns out to be too thick.
How to make short straws from carrots?
To make short straws (for example, for salads), there is the easiest way to cut:
The vegetable is peeled, cut into slices 1-3 mm thick. Several circles are placed on top of each other and cut into them - a short straw is obtained.
Other cutting methods
Many have already discovered the convenience of special devices for cutting vegetables - from curly knives to containers equipped with a cutting coating. They really simplify the task of housewives, turning cutting into a decoration of dishes. These devices are sold in all the economic departments of stores, in the markets.
Carrots can also be cut into strips with the help of such a curly knife. It is similar to the one with which the peel is cut, but is additionally equipped with cutting teeth. The vegetable is cut into plates along, they are folded together and from the end of the plates they begin to be drawn with this knife from top to bottom.
This is the most convenient way to thinly slice carrots into strips. Very neat, long curls are obtained, perfect for a Korean-style snack. The only thing is that you need to get used to the knife and use it with care so as not to get hurt.
Among the popular special devices, you can find a grater with a built-in knife for cutting strips for Korean carrots. With this kitchen miracle and a bag of spices, you can prepare a great appetizer for any table in an hour. Korean-style carrots pickle very quickly, as the recipe calls for the addition of vinegar to it.
Some modern models of meat grinders have a special chopping knife for preparing Korean-style snacks. In this case, the entire cutting will take no more than half a minute.
How to cut carrots into cubes?
Straws will help to simplify the cutting of carrots into small cubes. To do this, the vegetable chopped in this way is folded together and such stacks are cut into small pieces - neat cubes are obtained.
In order to make them larger, the following method is suitable: carrots are cut into thick layers, they are divided along another 2-3 times (depending on the diameter of the root crop itself), then they start cutting cubes from the end. This option is perfect for novice cooks who have not yet mastered specially adapted knives, graters and containers.
Why does each dish need its own cutting method?
To emphasize the taste of other ingredients when cooking, the emphasis is either on the carrot juice or on its structure. The finer the vegetable is cut, the more juice from it gets into the dish. But, for example, in vegetable stew, on the contrary, the emphasis is on the structure of carrots and other root crops, so it is customary to cut them larger. In a Korean-style snack, the structure is preserved due to the length of the straw.
What method of slicing carrots is suitable for jelly?
Often it depends on the taste preferences of the one who cooks the jelly. Some do not like the taste of boiled carrots in a dish, therefore, before pouring it into plates, this vegetable is laid out. Others, on the contrary, make jelly decoration out of carrots. In this case, it must be cooked correctly so that it turns out transparent, and then turn the dish over so that the carrots remain on top. Cut it, in this case, you need the following way:
The peeled vegetable is chopped into 3 mm circles, then for each circle several times you need to cut a triangle from the middle to the edge with a knife. Thus, something like a flower is obtained. These flowers, being at the top of the finished dish, perfectly decorate it. You can add a sprig of fresh herbs to the composition.
Another great way to cut carrots to decorate dishes is to chop them into circles obliquely, thinly (like how sausage is cut).
How to prepare carrots for a Korean snack?
If it’s impossible to make thin straws manually, and from the devices there is only an ordinary grater that does not provide for slicing carrots in Korean, then the following method will help out: you need to grate the carrots on the large side, but you need to hold it not with the end, but along, so that the teeth of the grater walked along the entire length of the vegetable. This will make a long straw, suitable for making Korean-style snacks.
To simplify the task
Many supermarkets sell bags of ready-made carrots, chopped straws. It is vacuum sealed so it stays fresh for a long time. Even if the hostess did not use it at a time, the package is placed in the freezer, where it is waiting in the wings. By the way, even without special packaging, carrots are well stored at low temperatures and do not lose their structure, as, for example, this happens with a cucumber or zucchini. It is also often used to prepare Korean-style snacks.
Therefore, when cutting carrots into strips by hand, it is worth making a small margin by putting it in the freezer so that next time it does not have to be chopped in a new way.
- No. 1. The knife must be very sharp, otherwise it will turn out not quite neat straws, but safety precautions must be observed when working with all devices.
- No. 2. Carrots should not be sluggish, otherwise a successful straw will not work.
- No. 3. To achieve medium-length straws, you need to cut the vegetable across and then cut into layers (but this is not suitable for Korean carrots).
- No. 4. Practice shows that the thinner it was possible to chop the straw, the tastier dish with her.
- No. 5. Using the method recommended by the chef (described above), you can immediately chop several vegetables with carrots into strips, for example, cucumber, beets. It looks very impressive and colorful - suitable in case of preparing a salad for children.
Therefore, in order to properly chop carrots into strips, it does not take much effort. This can be done either by hand or with the help of special tools that are sold in departments with dishes.
Carrots are a storehouse of vitamins and nutrients. Carotenoids, vitamins, acids, flavonoids - this is an incomplete list of useful components of carrots. The usual use for us of this root crop is food, and in food, as you know, not only taste, but also the appearance of the dish matters. How to cut carrots into strips and give it an appetizing look?
Cut the carrots the way you want - straws
Carrots are one of the "workhorses" of our kitchen. Together with onions, they represent a couple of the most common ingredients in recipes that make up our everyday lunch salads and stews. Almost every recipe with carrots starts the same way: they need to be peeled and cut into pieces.
These very pieces can be imagined in different types, such as:
- straws - pieces the length of a matchbox and a width of 2-3 mm;
- sticks - 5 cm long and 6 mm thick;
- large sticks - 5-7 cm long and up to 12 mm thick;
- tiny cubes - cut from straws and have dimensions of 3x3x3 mm;
- small cubes - cut from sticks and have dimensions of 6x6x6 mm;
- medium cubes - cut from large sticks and have dimensions of 12x12x12 mm;
- large cubes - have dimensions of 18x18x18 mm.
If we cook for ourselves and don't worry too much about appearance dishes, then you can simply grate the orange root crop using a grater or vegetable cutter. When there are no necessary devices, but there is a desire to focus on the beauty of the dish, you have to hone your culinary skills by cutting carrots by hand. And here, due skill and knowledge of the nuances are already needed.
So, consider the step-by-step process of converting carrots into straws:
The result of our efforts will be a carrot straw of the desired length, thickness and even a peculiar beauty. However, the form of carrots presented in a dish or as a table decoration is not limited to straws. Next, consider the various ways to cut it.
- Cooking carrots: we select, wash, clean and cut off the tips.
- We cut the root crop across with oval plates 2-3 mm thick, while holding the knife at an angle to the central axis of the carrot.
- Lay the plates on top of each other and chop them into strips 2-3 mm wide for subsequent sautéing.
Cut vegetables for stewing
For stewing, medium and large cubes are more suitable:
- Divide the prepared root crop into 2-3 parts, cutting it across.
- We take one part and cut off the roundness on one side.
- We put the carrot cut to the board and make longitudinal cuts. Their number depends on the required size of the cubes.
- We make cubes of the required size with transverse cuts.
Carrot in Korean
Today, carrot salad, which came to us from Soviet Union and invented by the Koreans. The dish is based on a thin long straw, and its recipe is very diverse. By the way, this type of cutting in European countries is called julienne.
To prepare the dish, you can use the methods described above for chopping carrots into strips, but it is best to take a vegetable cutter or a special grater. In some cases, housewives use vegetable peelers for these purposes: they remove thin long ribbons with a device, stack them on top of each other and chop them.
Curly cutting for table setting
Carving - artistic production of figures from vegetables and fruits. This art, born in Southeast Asia, has gained relevance throughout the world today. Any housewife strives for a solemn table not only to cook something tasty, but also to decorate dishes with sophistication. For this, an ordinary sharpened knife is often enough, but there are also special devices.
Let's make, for example, carrot stars to decorate cold dishes:
- Prepare the carrots: wash, peel, cut off the tails.
- We will cut blanks from the root crop for further convenience.
- We make carving - longitudinal recesses along the entire circumference, for example, wedge-shaped.
- We cut across the karbovannye blanks of carrots into thin slices.
According to Eastern chefs, half the success of the dish is hidden in the primary processing of vegetables, which involves cleaning and cutting. And the point here is not only that the size of chopping a vegetable should fit the method of processing it, but also in the aesthetics of the dish, so today we will tell you how to cut carrots beautifully. We use this root crop very often, because it is included in many dishes: soups, second courses, salads, pastries, and even for decorating snacks, it fits perfectly.
How to cut carrots into soup
How do you grind carrots for soup? In most cases, the answer to this question will be - on a grater. It’s faster and easier, and the children won’t pick their plate too much.
But if you cook not only for children, but want to make the soup more beautiful and tastier, then dicing will be very appropriate here. Cubes can be large (0.8x0.8 cm), small (0.4x0.4 cm) and even crumbs (0.2x0.2). For soups, the best size is a small cube.
How to cut carrots into cubes
- Carrots are cut into pieces of 5 cm and cut into plates of 0.4 cm thick.
- Then we cut each plate (or stack of plates) into bars also 0.4 cm thick.
- After that, we trim several sticks with a knife under one line and cut them across into cubes (0.4 cm).
Mugs, slices, flowers
Also for soups, you can choose other original forms of cutting: mugs, slices and even flowers. And if you can easily chop the circles on a shredder or cut across the fruit into thin plates of 0.2 cm thick, then you can get acquainted with the “flowers” cutting later in this article.
However, for first courses, the most optimal way to grind this healthy and bright root crop is with straws. By the way, this cutting method is no more difficult than rubbing, and even easier. The main thing is to be able to do it right.
- Carrots should be peeled and cut across into several pieces of 4 cm.
- Now the piece needs to be made stable for cutting on the board. To do this, cut off the rounded edge from it and lay it with a cut on the board.
- Now we chop the carrot across the rings into thin plates, the thickness of which should be 0.1-0.2 cm.
- We collect the plates in a pile of several pieces and again chop the carrot into thin strips (0.1-0.2 cm) across the line of rings.
We invite you to watch the introductory video "How to cut carrots into strips."
How to cut carrots into pilaf into cubes
Most home cooks, unfamiliar with traditional Uzbek-Tajik cuisine, chop carrots for pilaf into thin strips, or even rub them on a grater. However, this approach for this legendary dish is fundamentally wrong.
In the classic pilaf, the amount of carrots is equal in weight to the amount of rice, that is, they are taken in a 1: 1 ratio. In this case, the carrots need to be cut into fairly large sticks.
The thing is that this vegetable is added to the dish before rice, it is roasted, and then also a long stewing (steaming) with rice together. In addition, in a cauldron, carrots should be under rice during the entire cooking process, that is, in the lower part of the container in contact with open fire.
If the carrot straws are small or even chopped with a grater, then by the time the dish is ready, it will turn into porridge. Where did you see pilaf with carrot porridge?
You can see all the stages of cooking pilaf in our step-by-step photo recipe.
How to cut a carrot for pilaf
It is best to take medium and large carrots - it is more convenient to work with them. So:
- We cut the peeled root crop into several pieces across, the length of which should be 4-6 cm. It is this length that the sticks for pilaf will be.
- If your fruit is quite thick, then you can cut it into plates along the axis while standing. However, a standard-sized carrot should only be cut while lying down, and in order for it not to roll on the board, it is necessary to cut off a small edge from the barrel.
- Next, lay the carrots on the board cut down and begin to cut it into layers 5-7 mm thick.
- The thickness of the slice is the thickness of the future bar.
- Now, having collected several plates together in a pile, we begin to chop the bars, retreating from the cut 5-7 mm.
This is the perfect slice of carrots for pilaf. Such a carrot will not fall apart and will not become sour during long cooking, but will be a true decoration of a real pilaf.
How beautifully cut carrots for jelly
There can be as many ideas for decorating aspic as long as you have enough imagination and skill for carving. However, the cooking environment has its own standard and simple forms of slicing carrots to decorate jellied meats and aspics.
Mill
- We take a medium peeled carrot and cut off a piece 5 cm long from its widest part.
- Next, we give the segment the shape of a pentagon, cutting off the rounded edges.
- Next, on each face of the pentagon, we make small notches.
- We begin to carve the carrot segment with a knife along the entire length at an angle to the notch, but only on one side, giving the bar the shape of a gear. The depth of the notch must be made such that the knife reaches the central circle, so that the “blades” are more pronounced.
- When the entire carrot beam will have a corrugated shape, we begin to chop the carrot across into thin slices.
Asterisks
- We also make an even pentagon from a carrot segment, cutting off the rounded edges.
- From the corner of the pentagon to the middle of the face at an angle, we make a notch.
- From the adjacent corner, we make the same notch towards the first incision to get a triangular bar, which should be removed.
- We do this procedure with each face of the pentagon, so that as a result we get a star-shaped carrot bar, which should then be chopped across into thin slices.
Flowers
Flowers can be with any number of petals. First, we give a scheme for cutting a four-leaf flower.
- We cut a piece 5 cm long from the carrot, and then we make 4 notches on it along the entire length, at an equal distance from each other. If you want 6 petals, then you need to make 6 notches, also equidistant from each other.
- Now, stepping back a short distance from the notch, we begin to carve the carrots with an arc to the notch to get a rounded cut, as in the photo. Then we make another same cut, but in the other direction.
- We make such a counter cutting with each notch. As a result, we get a bar of carrots in the shape of a flower, which should then be chopped thinly with such a beautiful flower.
You can also make a flower with 6 petals.
scallops
You need to make scallops using the same technology by which we cut out a flower with 6 petals, but you need to chop the prepared carrot bar not at a right angle, but at an angle of 45 °. Then each slice should be cut in half along the entire length.
Another quick and easy way to make scallop flowers is to use a vegetable peeler. On the side of such vegetable peelers there are staples for cutting eyes out of potatoes. 
With the help of this staple, we cut out notches along the carrot, at an equal distance from each other.
Now that you have learned how to beautifully cut carrots for decoration, we advise you to get acquainted with all the secrets of cooking jellied meat.
How to cut carrots in Korean
Ever since Korean salads conquered our people, a grater for cutting carrots into thin and long strips, like noodles, has been in almost every kitchen.
This cutting technique is called "julienne". No, this particular julienne has nothing to do with the mushroom dish from cocottes, just the names are similar, nothing more.
Julienne is a shredder of thin, no more than 0.2 cm straws, the length of which reaches 5-8 cm. This is exactly what you need for a Korean salad.
There are several options for cutting carrots with julienne.
Grater "Roko"
Plastic flat boards with various attachments, including a julienne grater, are the most popular tool for chopping carrots for Korean salad. Everything is simple here:
- We lower the grater into a large bowl and hold it with our hands. If you have a grater with a container, then everything is much simpler.
- We lean the peeled carrot with its side against the plank above the nozzle and press it down to the end to make the straw long. If you want a shorter straw, then rub not with the entire plane along the length, but at an angle.
You should not rub the fruit to the very end, so you can get hurt, and the straws will be of unequal length.
Korean salad peeler
Double-sided knives for peeling potatoes and other vegetables, which are also used for chopping products, have a nozzle on the other end for cutting carrots into strips. How can she work?
Holding the peeled carrots in your hand, with a vegetable peeler we plan it as if you are peeling it from the skin, but not with a flat nozzle, but for cutting with julienne.
How to cut carrots for Korean salad
For work, we need a well-sharpened sharp knife with a large blade.
- We clean the carrot, cut off the ends and one sidewall so that the fruit lies steadily on the cutting board.
- Next, cut the carrot into several pieces, the length of which will be the length of the desired straw. For salad, it is best to stop at the 8-centimeter mark.
- After that, we chop the carrots with a knife across the rings into thin plates, the thickness of which will not exceed 0.2 cm.
- Next, we collect the plates in a pile and chop them with a knife with a thin straw along the long side.
Well, our chef offers a detailed master class.
This is how beautifully you can cut carrots both for Korean salad and for other cold dishes. It remains only to adjust the length of the cut.