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Cutting a julienne
For: Cooked for soups and stocks. Raw for appetizers.
Time: 25 minutes
Difficulty:
Published on :
20 July 2013
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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.