【にんじんの切り方10選】千切り・短冊切りなど基本の切り方と手順を徹底解説！

Summary

In this video, Reddish Kitchen introduces essential techniques for cutting carrots, including tips for selection, preparation, and storage. It covers various cutting methods, such as strips, julienne, yamayomegiri, and kangetsu cuts, tailored to different culinary needs. The video also shares freezing tips for both raw and boiled carrots, ensuring they retain their flavor and texture. Viewers are encouraged to explore more carrot-based recipes available on Berry's Kitchen's app and YouTube channel, providing valuable insights for both home cooks and restaurant chefs.

Takeaways

• 🥕 Select carrots with thick, deep orange flesh and smooth surfaces without blemishes or cracks.
• 🔪 Trim the root and bottom ends of the carrot and peel using a vegetable peeler before cutting.
• 🍴 Cutting carrots into strips: use 5cm lengths, slice width-wise for stir-fries, adjusting thickness as needed.
• 📏 Thin slices / Julienne can be cut along the grain for a chewy texture or across the grain for a tender texture.
• 🥗 Fine julienne strips are ideal for salads and mixed dishes, requiring millimeter-thick slices stacked slightly before cutting.
• 🔲 Yamayomegiri (diced carrots) involves cutting 5cm sections into 1cm cubes by slicing lengthwise, widthwise, and rotating 90°.
• 🟫 Arare cuts involve thinly sliced carrots cut into small widths, and can be chopped finer to retain texture.
• 🌙 Kangetsu (half-moon cuts) are made by slicing carrots lengthwise and then horizontally; thickness should match the dish.
• 🍂 Irregular cuts allow natural carrot texture and flavor, created by cutting diagonally and rotating pieces into bite-sized shapes.
• 🏰 Chateau cuts, often used as garnishes, are made by cutting 5cm carrots lengthwise, peeling corners, and trimming angles into rugby ball shapes.
• ❄️ For freezing carrots: raw carrots can be portioned, wrapped, and frozen, while boiled carrots should be blanched briefly, cooled, portioned, and then frozen.
• 📌 Always check carrot thickness as you cut to ensure even cooking and coating in dishes.

Q & A

What should you look for when selecting carrots?

When selecting carrots, choose those with thick, deep orange flesh, a smooth surface, and no blemishes or cracks.

How should you prepare carrots before cutting them?

First, cut off the bottom and root ends, then peel the skin using a peeler to complete the prep process.

What is the best technique for cutting carrots into strips?

Place the carrot cut-side down, cut it into 1cm widths, and push the knife forward for smoother cuts. Then, cut the carrot into strips of the desired thickness.

What is the difference between cutting carrots along the grain vs. across the grain?

Cutting along the grain results in a chewy texture, while cutting across the grain makes the carrots cook more easily, giving a softer and tender texture.

How do you cut carrots into thin slices across the grain?

Cut the carrot into 3mm-wide slices along its full length. Then, stack the slices cut-side down and stagger them before cutting into additional slices.

What is the proper method for cutting julienne carrots?

Cut the carrot into 5cm lengths, then slice it vertically into millimeter-wide slices. Stack the slices, shift them slightly, and cut into 12mm-wide strips.

When should you use julienne cuts in dishes?

Julienne cuts are often used in salads or mixed dishes, and cutting along the grain retains a crunch, while cutting across the grain softens the texture.

What is Yamayomegiri, and how do you cut it?

Yamayomegiri is a cut used in soups. To create it, cut the carrot into 5cm lengths, then cut vertically into 1cm widths, rotate, and cut into 1cm widths again, and finish by turning it 90 degrees to create small cubes.

How do you make a fine chopped carrot (arare cut)?

Start by cutting thin slices of carrots, then cut them into 5mm widths. As you cut, hold them together with your hand to keep the slices intact.

What is the technique for kangetsu (half-moon) cuts, and how do they differ from other cuts?

For kangetsu cuts, slice the carrot in half lengthwise, then cut thin slices to create a half-moon shape. This technique is often used in simmered dishes for its distinct shape and texture.

How should carrots be prepared for freezing?

To freeze raw carrots, divide them into portions, wrap them in plastic wrap, and place them in a freezer bag, squeezing out the air. For boiled carrots, first blanch them for about a minute, cool, and then follow the same freezing steps.

What is the process for making chateau cuts for garnishes?

For chateau cuts, cut the carrot into 5cm lengths, slice into 4 or 6 equal parts, peel the thick parts, and trim the remaining corners until the shape resembles a long, thin rugby ball.