Cutting a vegetable using the julienne technique is a simple way to spruce up your meal. The following directions allow you to easily julienne carrots, potatoes, or any other vegetable you want:
Make a length-wise cut. When using long vegetables such as carrots, potatoes, or celery, the first cut you want to make is right down the middle length-wise. This will leave you with two long, slender pieces of a vegetable that will allow it to sit on the cutting board without rolling.
Slice the vegetable. Take each half of the vegetable and cut them into slender strips about 1/4 inch thick. They should look like matchsticks at this point.
Cut the pieces in half. After you have all the long strips of your vegetable, gather them together in a bunch and cut them in half to make shorter strips. For longer vegetables like zucchini or cucumbers, you may have to cut them into thirds, but for vegetables such as carrots and potatoes, a slice in half will work fine. The end goal is a strip about 1/4 wide by 1&1/2 inches long.
Julienning vegetables is a simple technique that can greatly enhance the appearance of a meal. With these tips, hopefully you will be able to turn your next dish into culinary masterpiece!
Zach Bauguess is a freelance journalist with articles written on a variety of topics ranging from crafts to cars to cooking.