Food

A place to share what you're cooking and eating on Farcaster.

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.

😂😂😂😂
You’re not a real cook

Registered Nurse♡ berabaddie ♡ defi enthusiast ♡ chef

Uhmmm
Still going to enter my belly and not know the difference 😹

Omo this thing dey stress me out,
I just wash my carrot and put it inside anything I wan cook🙂‍↔️