Knife Skills: How to Make a Roll Cut - CHOW Tip

Aida Mollenkamp shows you how to roll cut.

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TRANSCRIPT
So the roll cut, like the bias cut, is something you turn to when you need a really quick cooking time, most commonly with stir fry's. And you use it because when you have an oblong shaped vegetable, like a carrot here, you want to make sure that each piece gets evenly cooked. So if you do it at a slightly wider angle they're going to actually cook at the same time as a smaller piece at a more shallow angle. These ones here I've already cut at a very shallow angle because they're on the thinner side of the oblong vegetable and so they need shorter amount of cooking time. As you get up the length of the vegetable, the diameter increases so you need to increase the angle. It's the same concept as with the bias cut. The only difference is once you cut, you roll it, hence roll cut, over ninety degrees and then you cut again. Then you roll it, cut again. And there you go; that's roll cut.