Have you ever wondered why is there a difference between curries cooked at home and at a five star restaurant? You might argue it’s the taste or the flavor, but you would be surprised to know that it’s neither of the two. Actually, it is the presentation that makes all the difference. Even the same recipe can have alternating taste when prepared at home and at a restaurant, because of the presentation and cutting. The aroma and arrangement 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 they often form 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. In addition, you are required to cut the vegetables in the same size, to heighten the aesthetic beauty of the dish. If you want to know how to julienne vegetables, go through the instructions given below.
Cutting Julienne Vegetable Strips
- Chef's Knives
- Cutting Board
- 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!
- Remember, the ideal julienne size is just about 2 inches. If the vegetables are cut more than the size mentioned, it would be hard to even fit the piece in the mouth, leave aside its aesthetic appeal.
- At the time of cutting, you are sure to have a residue. Do not waste the vegetables. Instead, store them well, as they can come in handy in some other dishes.
- For giving the same old recipe a refurbished look, you can use the julienne vegetables for garnishing. You can also use them as a substitute for the usual recipe.
- Remember, for julienne vegetables you need to use a sharp, non-serrated kitchen knife. Avoid blunt knives or those that saw through the food.
- The cutting board you are using should be flat and even. Uneven or wearied cutting board would not allow for proper cutting of vegetables.
- Lastly, do not forget to wash the vegetables before the julienne process. Most of the people get so carried away with the process that they forget washing the vegetable to remove the dirt.