Knife Skills - How to Julienne a Carrot
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Ingredients and Equipment
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* 1 peeled carrot
* 1 sharpened chef's knife
http://www.youtube.com/watch?v=ebgsk2PrVB8
Prepare the Carrot
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Cut off the top of the carrot, move 2-2 1/2 inches down the length of the vegetable and cut again.
Square off the carrot's rounded edges. You may leave one side uncut to use for a grip or handle.
Slice the Carrot
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Place your middle, ring and pinky fingers around the handle of your knife, with your index finger and thumb around the blade for control. Hold the carrot with your other hand by curling your fingers and lightly gripping the top of the carrot. Rest the knuckle of your middle finger on the blade for support.
Cut 1/4-inch slices from the carrot using the following motion: handle up and back, knife forward and down to slice.
Julienne the Carrot
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Lay the slices on their sides and stack. Hold the stack and cut more 1/4-inch slices to form your julienned carrot.
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