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Xyzee
@thezeems
Different knife cuts for carrots . Batonnet – Used for fries Julienne – for stir-fries, coleslaws, and garnishes. Fine Julienne – Used in salads or soups Large Dice – For soups, or stews. Medium Dice – For soups, stews, and sautéed dishes. Small Dice – For stuffing, mixed vegetables,pastries Brunoise – For fine garnishes, sauces, or clear soups.
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Sapasenpai
@sapasenpai
Omo this thing dey stress me out, I just wash my carrot and put it inside anything I wan cook🙂‍↔️
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