The aroma and presentation of food goes a long way in stimulating the appetite. In fact, these are the first two aspects of a dish that people notice and often the basis for deciding whether they want to try it or not. So, it becomes important not only to make delicious food, but also present it in an appetizing way. This is where the 'julienne' technique, also called 'matchstick' technique, of cutting vegetables comes in. It involves cutting vegetables in long, thin strips, to heighten the presentation of a dish. If you want to know how to julienne vegetables, go through the instructions given below.
Cutting Julienne Vegetable Strips
Supplies Needed
- Vegetables
- Chef's Knives
- Cutting Board
Instructions
- First of all, you need to wash the cutting board and knives thoroughly. Now, wipe them dry.
- If you want, you can peel the skin from the vegetables at this point of time.
- Using a knife, trim away the root as well as the stem parts of the vegetables.
- If the vegetable is flat, you can cut it as it is. However, in case it is round in shape, like potato, cut it in half. Lay the vegetable on the chopping board, cut side down.
- Now, making use of the knife, start cutting the vegetables in 1/4-inch thick slices.
- Cut the slices into even strips that are 1/4-inch thick.
- Your julienne vegetables are ready to be cooked!
