‘ Julienne ‘ is the French name for a method of cutting vegetables into thin strips. -Continue chopping until all of the carrot has been cut into fine slices, then pile the slices on top of each other. -Repeat the slicing process as before to create long, thin strips of carrot that resemble fine matchsticks.
Just slice up your fruit or vegetable with a mandoline slicer, stack the slices on top of each other, and use your knife to cut them into thin matchsticks. Some mandoline slicers come with a julienne blade attachment, but if you don’t have one, the mandoline still makes the process a lot faster.
THE JULIENNE PEELER: A julienne peeler looks like a traditional vegetable peeler, except the blade has little micro blades that cut whatever you are peeling into julienned strips. It allows you to create noodles out of many different vegetables, and even fruits.
A chef makes a julienne when she cuts vegetables into thin strips. The word comes from a soup of the same name, which is prepared with thin strips of vegetables garnishing it — in French a potage julienne.
What Is the Julienne Cut? The julienne cut is a traditional French knife technique that requires one to square off the vegetable, then uniformly cut it into thin planks and matchsticks. There is also the shortcut version, which is to cut vegetables thinly at a diagonal, and stack and slice them into long, thin strips.
Julienne, allumette, or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for carrots julienne, celery for céléris remoulade, or potatoes for Julienne Fries.
Our benchmark for choosing the top Julienne peelers comes down to quality, blade sharpness, comfort of use and efficiency of of the cut. Deiss Pro Dual Julienne & Vegetable Peeler. Kuhn Rikon. Sunkuka Stainless Steel Cutter and Slicer. Joseph Joseph 10110 Multi-Peel Y-shaped Peeler. OXO Good Grips. ZYLISS Julienne Peeler.
To julienne food is to cut it into thin, long strips that look like matchsticks. The strips can range from 2-3 inches long and from 1/16- to 1/8-inch thick, although the thinner cuts are usually considered a fine julienne.
How to prepare julienne carrots 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. Repeat with the remaining carrot pieces.
Serrated peelers are great to use for softer vegetables and fruits, such as peaches and tomatoes. The serrated edges gently cut into the skin and ensure that the peeler does not tear apart the fruit or vegetable. If you find yourself peeling softer items at home, a serrated peeler will save you tons of wasted produce.
A diagonal slice is similar to a rondelle, except you will want to tilt the ingredient at a 45 – degree angle rather than hold it perpendicular to your knife. The diagonal slice can be expanded into a technique known as the oblique cut, or roll cut.
Jardiniere is a French cooking term meaning to cut a vegetable into thickish batons. Peel and wash the vegetable, then regularize its shape into a rectangle or square by topping and tailing it and squaring off the sides. Cut the vegetables into pieces 10 cm (4 inches) long.
The brunoise is used as a garnish in many dishes; it is often used to garnish consommé. A brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation.