How do you shred carrots without a mandolin?

How do you shred carrots without a mandolin?

Peel the carrots. Cut off the top and bottom tip, about ¼ to ½ inch on each side. Then, using a vegetable peeler, remove the skins of each of the carrots in turn. If you don’t have a vegetable peeler, you can use a knife. Just be careful not to take too much of the carrot away with the peeling.

Can you julienne carrots with a mandolin?

Mandolines typically come with multiple blades that allow you to cut vegetables and fruits in a variety of ways. For julienning the carrots, you’ll want to use the julienne blade. On some mandolines, you have to attach the julienne or stick blade manually. On others, you simply move the blade into place.

What is the use of Macédoine cut?

Macedoine is a French cooking term for a mixture of vegetables. For a Macedoine of vegetable the vegetables should be cut into a larger Brunoise of 1/4 inch dice. This cut can be used in the preparation of soup, stock or salad.

What kind of cut is Macédoine?

A term used to describe the process of dicing ingredients into 1/4 inch cubes or a term that is used to describe a preparation of fruits or vegetables that have been diced (cubes that are 1/4 inch square) to be served either cold (raw) or hot (cooked).

What is a Macedoine cut?

What are the dimensions for a Macedoine precision cut?

Large dice; (or “Carré” meaning “square” in French); sides measuring approximately 3⁄4 inch (20 mm) Medium dice; (Parmentier); sides measuring approximately 1⁄2 inch (13 mm) Small dice; (Macédoine); sides measuring approximately 1⁄4 inch (5 mm) Brunoise; sides measuring approximately 1⁄8 inch (3 mm)

What is Macedoine cutting technique?

This cutting technique is mainly used for turnips, onions and carrots. Macedoine is used to cut vegetables and fruits in large cubes, which is ideal for preparing the vegetables that will be used in soups. Cooks also cut melons and other types of large fruit using this technique. When cutting in macedoine, it is important to be on a flat surface.

What is the Julienne technique for cutting carrots?

The julienne technique may conjure images of carrots cut into perfect little matchsticks with knife skills perfected from culinary school. There are three ways to approach this veggie-cutting method: the French method, the shortcut method, and for those of us feeling lazy, the food processor or mandoline (no one has to know!).

How to make a macédoine de fruit?

Drain all the vegetables, mix them together with either mayonnaise, or a dressing made from oil, vinegar, salt and pepper. (Macédoine de fruit rafraîchis) For a Macédoine of fruit, the fruit is usually cut differently. It is usually sliced instead of cubed, as fruit is softer than many vegetables, or made into balls with a small scoop.

How do you do a macédoine of vegetables?

For a fine vegetable mixture, the vegetables should be chopped into cubes 4 mm x 4 mm x 4 mm (1/6th inch each side.) To do a Macédoine of vegetables, the first step is to peel and wash the vegetable. If possible, regularize its shape into a rectangle or square by topping and tailing it and squaring off the sides.