Here's a quick and easy way to julienne a carrot.
- Peel the carrots and cut into 8cm lengths. Trim 1 side and turn to lie flat.
- Carefully cut 1 trimmed carrot piece lengthways into 2-4mm thick slices. Arrange the carrot slices in a stack.
- Carefully slice the carrot stack lengthways into matchsticks.
Likewise, people ask, how do you make a julienne cut?
“Julienne” is a French cooking term for thin strips of vegetables (or meat or fruit). The strips are usually about 3 inches long and 1/16- to 1/8-inch thick. To make them, follow these steps: Peel the vegetable, if necessary, and cut it crosswise into 2-1/2- to 3-inch lengths.
How do you julienne cut a potato?
Trim the ends of the potato so that it is flat on all sides. Discard the trimmings or save them for another use. Next, cut thin slices from the potato; each slice should be about ?-inch thick. Then, lay the slices flat on your cutting board and cut them crosswise into 2-inch pieces (about the length of a matchbook).
How do I julienne an onion?
Julienne pieces of an onion look quite different—imagine them as very thin wedges of the onion. To julienne an onion, cut off the root end. (This is the only onion knife cut where you would actually cut off the root end at the beginning.) Cut off the stem end and peel the onion.
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