Another method taken from the French: Julienne September 11, 2014
Ever wonder why your meals at a restaurant look so beautiful? A lot of it goes into knife techniques, and the method of julienned vegetables is one of them. A julienne will really up your game in terms of presentation, and it will also ensure more even texture and flavor. Try tossing your julienned masterpieces into a salad, a slaw, or even to add to a summer cocktail!
Here are some quick and easy steps to a great julienne:
- Peel and trim your vegetables.
- Slice the vegetable in half or thirds, so that you have a flat surface to place it on. Then cut into 2-3 inch long pieces.
- Slice the vegetable lengthwise into 1/8 inch batons.
- If the batons are still too wide, stack them on top of each other, and slice lengthwise again.
Whether it’s a carrot, a cucumber or an apple, you’ll have fruits and veggies that are perfectly julienned. We’ve got some recipes coming up where you can practice your skills. But, feel free to refer back here if you need a refresher!