All 68 dishes / Blanched carrots
Two things decide it, and none of them is on the clock. Answer them and the time below is yours.
Sensei times to the thinnest dimension — heat travels the shortest path.
Crisp-tender is the one most recipes mean.
Into the ice bath now.
Straight into ice water when the timer ends. Carrots left in the hot pot keep cooking.
| How are they cut? | How do you want them? | Time |
|---|---|---|
| Matchsticks (julienne) | Still crisp | 0:50 |
| Matchsticks (julienne) | Crisp-tender | 1:15 |
| Matchsticks (julienne) | Fully tender | 1:50 |
| Thin coins (1/4 inch) | Still crisp | 1:25 |
| Thin coins (1/4 inch) | Crisp-tender | 2:00 |
| Thin coins (1/4 inch) | Fully tender | 3:00 |
| Thick coins or batons (1/2 inch) | Still crisp | 2:15 |
| Thick coins or batons (1/2 inch) | Crisp-tender | 3:10 |
| Thick coins or batons (1/2 inch) | Fully tender | 4:45 |
| Whole baby carrots | Still crisp | 2:50 |
| Whole baby carrots | Crisp-tender | 4:00 |
| Whole baby carrots | Fully tender | 6:00 |
| Large chunks (1 inch) | Still crisp | 3:35 |
| Large chunks (1 inch) | Crisp-tender | 5:00 |
| Large chunks (1 inch) | Fully tender | 7:30 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.