For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series, experienced chefs and educators show you how to tackle essential cooking techniques.
Watch this video to learn how to use a bias cut on many foods, from carrots to bread.
I'm Chef Brannon Soileau from the Culinary Institute of America, and I'm going to show you this kitchen basic: bias cut.
Bias cut usually has to do with something that is long: a french baguette, a cucumber.... we're using a carrot in this instance.
What the bias cut does is add more elegance to your plating. If I cut radial slices from this carrot, this takes you back to junior high. A bias cut is a hard angle.
Use your forefinger as a guide, slice tip to heel with the knife, and that's the angle - that hard angle being the bias cut.
This could be bread, it could be chives: you can apply this cut to many different types of things. And that's the bias cut.