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With this simple step-by-step Julienne Cut tutorial, you can master a French knife technique in practically no time! Using a sharp chef's knife, slice everyt.
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Along with the main methods like slicing, dicing, and mincing, the Julienne cut is an important technique to master. As a French term (via Fine Cooking ), the Julienne cutting technique sounds.
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Step 1: Have the Right Knife. The first step to any cut, julienne included, is to have the right knife, preferably one that is thin, flexible, and sharp. We recommend a Santoku Knife as it is particularly well suited for cutting vegetables and has a straight blades. However, a Chef Knife works perfectly well, too.
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Step 3: Square off the Carrot. Slice off the rounded sides of the carrots to create a rectangle or cube that lies flat on your cutting board. Reserve the scraps for another use, or julienne them.
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A julienne cut means cutting things into long thin strips, usually shorter than two inches long. Now, there are some people that forgo the artistry of chopping vegetables in the julienne style in lieu of using a mandolin, which can make julienne cuts quickly and easily. But it's always good to know how to create a julienne cut if you don't.
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Here's my a-ha moment: If you can slice a vegetable, you can julienne: Take any fruit or vegetable. Slice it thinly on the diagonal. Stack a handful of the slices at a time and slice them thinly again into matchsticks โ the long way for longer strips, the short way for shorter strips. That's it!
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Sharp knife. Chopping board. 'Julienne' is the French name for a method of cutting vegetables into thin strips. -Trim both ends of the peeled carrot. Cut it into two pieces. -Slice a small piece.
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Step 5: Cut the Planks into Strips (the Julienne!) Stack the planks and cut them into 1/8 inch thick strips. Or if it's easier, work with one plank at a time. Make sure your fingers are tucked.
