Recipe ideas for test cut carrots (and other produce)

Discussion in 'The Kitchen Knife' started by CiderBear, Jan 7, 2020.

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  1. Jan 7, 2020 #1

    CiderBear

    CiderBear

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    I bought lots of big-ish carrots to test out and compare a few knives. Problem is, I have no idea what I can make with thinly sliced carrots. I would appreciate any ideas.

    If you have other recipes you use when test cutting stuff, please share them as well! Thank you
     
  2. Jan 7, 2020 #2

    Barclid

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    Cream of carrot or carrot ginger soup? For onions, soubise or French onion soup or sukiyaki. If I'm just cutting onion with no real purpose then I just caramelize them and save for various dishes later. Carrot I usually don't use in my cooking in bulk since the flavor can be overpowering. Thin slices won't do well for mirepoix for instance but if you wanted to do brunoise you can use it alongside brunoise onion and celery for the raft in consomme. There are certainly more inventive recipes as well.
     
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  3. Jan 7, 2020 #3

    CiderBear

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    Soup is a good idea, but pretty hard for me to bring to work for lunch. I'm thinking I can try turning the slices into chips, but I've never tried it before
     
  4. Jan 7, 2020 #4

    gman

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    carrot cake

    carrot jam
     
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  5. Jan 7, 2020 #5

    ThatGreenBronco

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    Last night's stir fry is a good mix of really whatever you want to cut up!

    FullSizeRender.jpeg
     
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  6. Jan 7, 2020 #6

    M1k3

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    Freeze excess for stock?
     
  7. Jan 8, 2020 #7

    Barclid

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    Blanch in hot water, drain, blot, and fry at 350 Fahrenheit. Sprinkle with seasoning of choice immediately upon removal from fryer.
     
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  8. Jan 8, 2020 #8

    SeattleBen

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    The modernist carrot soup is one of their most accessible recipes presuming you've got a pressure cooker. Think caramelized carrot soup.
     
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  9. Jan 8, 2020 #9

    MarkC

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    The stock idea is the one I thought of. I never throw mild vegetable scraps away or onions. Pt them in the freezer and add onions celery parsley stems potato bits garlic and put in a stockpot and you have delicious stock.
     
  10. Jan 8, 2020 #10

    CiderBear

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    Thanks for the ideas, everyone. Keep them coming!
     
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  11. Jan 8, 2020 #11

    Furminati

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    Carrot salad. Hear me out. Sounds weird, but is pretty good. It can be bottled.
    Cook 2lbs of thinly sliced carrots in salted water. Drain, add a thinly sliced onion and a small dice green pepper. 1 can of tomato soup ( like Campbell’s). 1/2 cup each: oil, sugar, vinegar. Pinch of salt. Chill and eat next day or bottle and save
     
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  12. Jan 8, 2020 #12
    Pickled for banh mi or sliders? Do some red onion as well.
     
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  13. Jan 8, 2020 #13
  14. Jan 8, 2020 #14

    M1k3

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    Giardiniera also (not carrot centric but still).
     
  15. Jan 8, 2020 #15

    YumYumSauce

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    I'd most likely use test cuts for stir frys and fried rice. Garnish for salads, mirepox, soups/stocks as well. Depending on the size, you can roast them or just eat them as carrot sticks.

    Oh, if theyre fine juilenne, you can saute them with some eggs, soy sauce and a pinch of salt, sugar and pepper to taste and serve over rice.
     
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  16. Jan 8, 2020 #16

    gman

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    my mom makes carrot salad with apples, raisins, and mayonnaise
     
  17. Jan 8, 2020 #17

    McMan

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    Last edited: Jan 8, 2020
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  18. Jan 8, 2020 #18

    ian

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    There’s a french version with lemon and parsley too. I make something like this a lot. The last one I made was dressed with lemon, parsley, fresh turmeric and pureed dates. It’d also be good with a miso dressing, like that carrot-miso salad dressing that you get a lot at Japanese restaurants in the states.
     
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  19. Jan 8, 2020 #19

    rickbern

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    And a ton of great middle eastern/North African carrot salads. I’m particularly partial to the morrocan version with either raisins or chickpeas.
     
  20. Jan 8, 2020 #20

    chinacats

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    One of my favorite hot sauce is made with Habaneros and carrots...you can roast the carrots first or do the whole thing stovetop in vinegar...add what you like but consider heavy garlic and a bit of onion or shallot a necessity.
     
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  21. Jan 8, 2020 #21

    Nemo

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    Keep going.

    After a fine (longitudinal) slice, julienne them. Then fine dice for a soffrito for a ragu.
     
  22. Jan 8, 2020 #22

    zeaderan

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    Lots of savory ideas so maybe a blended carrot smoothie or juice? Add fruit/ginger/turmeric if you need extra flavor
     
  23. Jan 8, 2020 #23

    J.C

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    +1
    Not just testing the knife but also improving knife skills at the same time.
    Julienne carrots also can be pickle (add a good extra flavour to sandwiches and salad)
    Also can try making coleslaw, kimchi, thai salad most need a lot of cutting which you can use to test the knife and also improving you skills at the same time
     
  24. Jan 8, 2020 #24

    CiderBear

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    Thank you all. I really like the pickle ideas. How long does pickled carrots last?

    I need to look up more Middle Eastern carrot salads ideas as well.
     
  25. Jan 8, 2020 #25

    J.C

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    With my experience, it stay crunchy for 1week. More than that it getting softer and the pickling liquid start to change colour (orangish)
    Depends on the thickness of the cuts but It usually last to at least a month
     
  26. Jan 8, 2020 #26

    erickso1

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    Same here, but we didn't use the apples.

    I don't know if its the same thing, but one of my favorite hot sauces is Yellowbird Habanero. Made with carrots and citrus.
     
  27. Jan 8, 2020 #27

    Nemo

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    I often put julienne carrots in a sauerkaraut (or sometimes a kimchi-flavoured sauerkraut- I use a fermentation pot rather than a traditional kimchi technique). It lasts many months in the fridge.
     
  28. Jan 9, 2020 #28
    One meal, maybe two:cool:
     
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  29. Jan 9, 2020 #29

    ChefShramrock

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  30. Jan 9, 2020 #30

    CiderBear

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    I love this idea. Can you share your bread & butter pickled carrot recipe?
     

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