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What does it mean to "julienne carrots," and how do I do it? |
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Julienne is a method of cutting vegetables into long thin strips, also called matchsticks.
Peel and trim carrots, then cut them into round sections about 2 inches (5 centimeters) long. Cut a thin slice lengthwise from each section. Turn this flat surface down for stability, then cut the section lengthwise into 1/8-inch (3 millimeter) thick slices. Stack these slices on top of each other, then cut them into 1/8-inch (3 millimeter) wide strips.
This method (with slight adaptations for vegetable shape) works for other root vegetables such as parsnips and beets, too.
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