Prep work is never the fun part of cooking, and in this post we focus on prep work. Specifically, how to cut carrots. Now, while cutting carrots is boring and dull, there is a very good reason you want to get good at it; the faster you can go, the less time you need to spend cutting and more time you get to spend cooking and eating. You also want to be a proficient carrot cutter, so you be consistent with each piece you chop. That way the carrots will cook evenly, and you end up with a better meal. In this cooking video, I’m going to show you how to cut carrots, quickly, precisely and safely. Hope you find it useful!
How to Cut Carrots
- When cutting just about anything it’s important to utilize flat sides
- Of course, carrots don’t have flat sides so we have to make them
- Peel the carrot, and then cut off the very top and bottom – and discard
- Now if the carrot is fairly long, cut it in half so you have two pieces about 4 inches long each – because carrots are tapered, you’ll probably have a thick and a thin side
- Starting with the thick side, slice it once, the long way, through the center. You now have two long pieces; half moon shapped…with a flat side
- That flat side makes life much easier. Put the carrot's flat side down on your cutting board, if you want half moon shape disks, skip the next step
- For a diced carrot, you can make one more cut the long way, cutting the half moon in half, so you now have two pieces, each one quarter of the circle
- Now keep the tip of the knife against the cutting board, and the flat part of the carrots down, and slice through with a rocking motion.
- Keep your non-cutting hand on the carrot, fingers curled under, and knife gently pressed against your knuckles
- With each cut, rock the knife over a consistent distance to get the same size cut
With a bit of practice you’ll get comfortable enough to go quickly and you can get through a bushel in no time at all.