RONDELLE CUT      

         

               The rondelle cut is an extremely simple cut used on cylindrical culinary produce such as cucumbers, carrots, and pickles. It can vary in thickness. However, keep in mind that the thicker the piece is; the longer it will take to cook. So, let’s say you want to sauté some carrots. A 1/8th in rondelle cut would be appropriate due to the quickness of sautéing cooking.

                In my Culinary 3 class we are required to make chicken soup. Among the ingredients are carrots which we rondelle cut. Those carrots are cut thicker (about 1/4th in) so that it can cook to perfection inside the boiling pot of water with which we begin to stir up our delicious Gladiator Grill soup.

 

INSTRUCTIONS

 

                To perform this cut it is fairly uncomplicated. First, you hold the produce, in this case: the carrot, and steady it with your hand in the claw position. By using your knuckles as a guide, with either a Chef’s knife or a Santoku knife, slice through the carrot steadily and evenly. The cut can be intended to create different shapes as well.

                The three shapes are: circle, oval, and for a more decorative look, you can scrape the vegetables along the side and then proceed to cut in the usual manner to create a new shape. All cuts will be displayed by pictures provided on the left to this text.

 

EXTRAS

 

                On the left there will also be a video provided of myself performing the cut itself and explaining the information above as well. Hopefully the visual will come of help for unskilled cookers.