Roll Cutting

This method of cutting, favoured in Asian cooking, produces uniform pieces with maximum surface area. This is ideal for quick-cooking methods such as stir-frying and sautéing. Pong roots, such as the carrot shown here, are best suited to this technique.

Peel the vegetable and top and tail. Starting at one end, cut at a 45° angle. Roll the carrot through 90° and cut at the same angle again. Repeat along the length of the carrot.