How to cut a carrot? (Kako iseci sargarepu?)

Content:

1. Rings
2. Bias cut
3. Semicircles
4. Quarter of rings
5. Sticks
6. French cut 
7. Small cubes
8. Small dice
9. Medium dice
10. Large dice
11. Rustic or rough chop 
12. Roll cut
13. Ribbons 
14. Grated
15. Decorative flowers or stars

1. Rings (fr. Rondelle) - carrots are cut into thin or thicker rings.

Use: soups, chowders, stews, cooked vegetables and salads.

2. Bias cut - it is cut diagonally at an angle of about 45°. Elongated oval pieces are obtained.

Uses: stewed dishes, wok dishes, roasted vegetables and decoration.

3. Semicircles - the carrot is first cut lengthwise in half, and then crosswise into semicircles.

Uses: stews, soups, fried rice and salads.

4. Quarters of rings - carrots are cut lengthwise into four parts, then crosswise into smaller pieces.

Use: thick stews, sauces and dishes in one pot.

5. Sticks (fr. Batonnet) – cut one thin side lengthwise to get a flat surface. Turn the carrot and cut off a few more sides to get a rectangular shape. Then cut into equal sticks about 0.6 × 0.6 cm thick and 4–5 cm long. Carrot sticks cut in this way are thicker than julienne sticks.

Use: snacks with sauces, roasted vegetables and vegetable fries.

6. French cut (fr. Julienne) – carrots are cut into very thin and long sticks about 2–3 mm thick.

Use: salads, wok dishes, spring rolls, soups and decoration.

7. Small cubes (fr. Brunoise) - the carrot is first cut into thin, equal sticks (julienne), and then the sticks are cut crosswise into very small, regular cubes about 2–3 mm in size.

Use: soups, sauces, fillings and side dishes.

8. Small dice - the carrot is first cut into equal sticks - julienne, and then the sticks are cut into regular cubes about 0.6 x 0.6 x 0.6 cm in size.

Use: salads, stews and fillings.

9. Medium dice - carrots are first cut into small sticks, and then the sticks are cut widthwise into regular cubes about 1.2 × 1.2 × 1.2 cm in size.

Use: soups and chowders, stews, paprikash (potato stew), goulash and roasted vegetables.

10. Large dice - the carrot is cut into thicker sticks, and then the sticks are cut into regular cubes about 2 × 2 × 2 cm in size.

Use: stews, baking in the oven and broths (clear soups without noodles).

11. Rustic or rough chop - roughly cut carrot without a special shape.

Use: soups, chowders, stews and broths (clear soups without noodles).

12. Roll cut (obliquely cut cylindrical pieces) - carrots are cut obliquely at an angle of 45°. After each cut, turn the carrot a little on the cutting board (as if you want to make a dough roll). Then you cut again at an angle of 45°. Thus, cylindrical pieces are obtained.

It reminds me of trapeze geometry.

Use: stewed dishes, wok recipes and glazed vegetables.

13. Ribbons - thin long ribbons are made with a vegetable peeler.

Use: salads, decoration, cold appetizers and vegetable paste.

14. Grated - carrot is grated on a fine or coarse grater.

Uses: salads, cakes, vegetable patties, fillings and spreads.

15. Decorative flowers or stars - cut with molds or special knives for decoration.

Use: decoration of plates, salads, cold appetizers and children's meals.

Sadrzaj:

1. Kolutovi
2. Kosi kolutovi 
3. Polukrugovi
4. Cetvrtine kolutova
5. Stapici
6. Zilijen
7. Sitne kockice 
8. Male kockice 
9. Srednje kockice 
10. Velike kockice 
11. Nepravilnih komadi
12. Koso seceni valjkasti komadi
13. Trake
14. Rendana
15. Dekorativni cvetici ili zvezdice

1. Kolutovi (fr. Rondelle) – sargarepa se sece po sirini na tanke ili deblje kolutove.

Upotreba: supe, corbe, variva, kuvano povrće i salate.

2. Kosi kolutovi (en. Bias cut) – seče se ukoso pod uglom od oko 45°. Dobijaju se izduženi ovalni komadi.

Upotreba: dinstana jela, vok, pečeno povrće i dekoracija.

3. Polukrugovi – šargarepa se prvo preseče uzdužno na pola, pa zatim poprečno na polukrugove.

Upotreba: variva, čorbe, prženi pirinač i salate.

4. Četvrtine kolutova – šargarepa se preseče uzdužno na četiri dela, pa poprečno na manje komade.

Upotreba: gusta variva, sosevi i jela u jednom loncu.

5. Stapici (fr. Batonnet) – isecete jednu tanku stranu po duzini da dobijete ravnu površinu. Okrenete sargarepu i odsecete još nekoliko strana da dobijete pravougaoni oblik. Zatim secete na jednake štapiće debljine oko 0.6 × 0.6 cm i duzine 4–5 cm. Ovako iseceni stapici sargarepe su deblji od zilijen stapica.

Upotreba: grickalice uz soseve, peceno povrce i pomfrit od povrca.

6. Zilijen (fr. Julienne) – šargarepa se seče na veoma tanke i duge štapiće debljine oko 2–3 mm.

Upotreba: salate, vok jela, prolecne rolnice, supe i dekoracija.

7. Sitne kockice (fr. Brunoise) – sargarepa se prvo iseče na tanke, jednake štapiće (zilijen), a zatim se štapići seku poprečno na vrlo sitne, pravilne kockice veličine oko 2–3 mm.

Upotreba: supe, sosevi, nadevi i prilozi.

8. Male kockice (en. Small dice) – šargarepa se prvo isece na jednake štapiće - zilijen, a zatim se stapici seku po sirinj na pravilne kockice velicine oko 0.6 x 0.6 x 0.6 cm

Upotreba: salate, variva i nadevi.

9. Srednje kockice (en. Medium dice) – sargarepa se prvo isece na zilijen stapice, a zatim se stapici seku po sirini na pravilne kockice velicine oko 1.2 × 1.2 × 1.2 cm.

Upotreba: supe i corbe, variva, paprikasi, gulasi i peceno povrce.

10. Velike kockice (en. Large dice) – sargarepa se isece na deblje stapice, a zatim se stapici seku po sirini na pravilne kockice velicine oko 2 × 2 × 2 cm.

Upotreba: variva, pecenje u rerni i bujoni (bistre supe bez rezanaca).

11. Nepravilni komadi (en. Rustic ili Rough chop) – grubo secena sargarepa bez posebnog oblika.

Upotreba: supe, corbe, variva i bujoni (bistre supe bez rezanaca)

12. Koso seceni valjkasti komadi (en. Roll cut) – sargarepa se isece ukoso pod uglom od 45°. Posle svakog reza sargarepa se malo okrene po dasci za secenje (kao da hocete da napravite valjak od testa). Onda opet isecete pod uglom od 45°. Tako se dobijaju ukosi valjkasti komadi. 

Mene podseca na trapez.

Upotreba: dinstana jela, vok i glazirano povrce.

13. Trake (en. Ribbon) – pomocu ljustilicr za povrce prave se tanke duge trake.

Upotreba: salate, dekoracija, hladna predjela i pasta od povrca.

14. Rendana sargarepa – sargarepa se renda na sitno ili krupno rende.

Upotreba: salate, kolaci, pljeskavice od povrca, nadevi i namazi.

15. Dekorativni cvetici ili zvezdice – seku se modlama ili posebnim nožićima za dekoraciju.

Upotreba: dekoracija tanjira, salata, hladnih predjela i decjih obroka.

Kosi kolutovi (Bias cut) 

Kolutovi (fr. Rondelle) - Rings

Iseci po duzini (Cut lengthwise)

Polukrugovi (Semicircles)

Iseci po duzini 2x (Cut lengthwise 2x)

Cetvrtine kolutova (Quarter of rings)

Zilijen (fr. Julienne) - French cut

Sitne kockice (fr. Brunoise) - Small cubes

Trake sargarepe (Ribbons)