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A Cool Cut for Carrots

Trim the carrot top at a 45-degree angle. Keeping the carrot still (do not roll it), angle your knife so that it's at a 45-degree angle in the opposite direction from the initial cut, and then slice. Continue alternating the angle and slicing until the carrot is cut. Where it's thicker, you may want to cut thinner slices.

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In the photo for the Parisian Bowl, the carrots are cut into bite-size triangular chunks. The shape is similar to what’s known in restaurant kitchens as a roll cut, which is made by holding the knife blade in the same position and rolling the carrot 180 degrees between each slice. Th e technique shown below does something like that, but the knife, not the carrot, moves. 

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