CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Couple of things:
Cutting the carrot into a block before doing the julienne cuts lets you exclude the woody core of the carrot. Cutting on the bias will include the core, if there is one, and there usually is to some degree on a carrot of any size at all. Other cuts that include the core typically imply the carrot is there for flavoring only and will not be served with the finished dish.
Knife cuts aren't arbitrary or for looks only. The post was for those willing to look past the end of their own nose, learn something new, etc.
Cheers,
Charles
Wow, so that would include French trained chefs that look down their nose at us peons! I like my glazed carrots cut on the bias.