Set of 8 Exoglass® Round Plain Pastry Cutters

Cutting a julienne

Cutting a julienne
For: Cooked for soups and stocks. Raw for appetizers.
Time: 25 minutes
Difficulty:
Published on : July 20, 2013
Author:
0 ratings
0 comments
Conversion tools
Print this recipe
Review this recipe
Add to my recipe book
To access this service, please log into your MeilleurduChef.com account or create a new account.
My recipe book
Create
your personal
recipe book!

In one click, store and find all your favourite recipes.

Add this recipe >
To access this service, please log into your MeilleurduChef.com account or create a new account.

Tools for Cooked for soups and stocks. Raw for appetizers.:

  • 1 mandolin
  • 1 mincing knife
  • 1 cutting board

Method for Cutting a julienne:

1

Prepare the vegetables and required utensils.
2

Peel and wash the vegetables. Cut the carrot into slices 0,2 cm thick.
3

"You can do it with a mandolin slicer or a mincing knife".
4

Cut the slices into 0,2 cm large sticks.
5

Cutting a julienne gives thin filaments, about 5 cm long and 0.2 cm thick.

User reviews:

To submit a review, please log into your MeilleurduChef.com account or create a new account.