How to Julienne Vegetables
Julienne, or allumette, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Often we read about recipes which call for vegetables to be julienned. This can be achieved by trimming off the ends of the vegetables and cutting the rest into thin strips. You need a very sharp knife to do this. Below is how it is done:
TOOLS:
(1) A Sharp Knife
(2) A Chopping Board.
PROCEDURE
(1) Various vegetables have different procedures. For vegetables like carrots and parsnips, take off outer skin of vegetable with a peeler.
(2) Chop off ends of carrot. The chopped off ends can be used to make broth.
(3) Placing the carrot on the chopping board and holding down with one hand, make thin diagonal cuts on vegetable all the way to the end.
(4) Place thin slices on each other and cut into matchsticks with knife.
(5) For vegetables like bell peppers, take off ends, remove seeds, open pepper and cut into matchsticks.
Now you know how to julienne vegetables.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Nice one. Tx
Just wondering, was the name inspired by Julie n Julia. The french n american cooks. Watched the film.
The origin of the term is uncertain, but may derive from the proper name Jules or Julien.
PS:I love that movie a lot.
Terry, you are awesome! Now i know how its done. Thanks! alot.
You are welcome.
Wow…thanks for this piece. Well done bro
You are welcome.
Terry Terry , we are making dinner. Thanks for the tip
Awesome! Save me a plate.