@thestrongcook: How to Julienne Vegetables 🌶️🥒🥕🫜 KNIFE SKILLS YOU SHOULD KNOW - ep.2 INSTRUCTIONS ⬇️ 1. Start off by peeling your vegetables - in most cases, when dealing with root vegetables in particular, the peel will not be used. However, with softer vegetables like cucumber and bell peppers, the skin is essential! 2. Cut your vegetables into segments. Technically speaking, a Julienne is meant to be between 2 and 3 inches long. Cut your segments accordingly! From here, you can square off your segments to make sure they lay flat on all sides, and don’t have any irregular edges. 3. Cut your vegetables into sheets. You want your sheets to be an even 3mm thick. You can use a knife do do this, however, a mandolin is very useful as well! Just be VERY careful when using a mandolin, especially with root vegetables. 4. Once you have your vegetable "sheets" stack them in piles of 4-5 (any more, and your pile will likely shift around). Using a similar motion to a chiffonade, cut your sheets into thin batons that are as wide as the sheets are thick (you’re looking for 3mm x 3mm). Work slowly and methodically - the more focused you are, the more precise your cuts will be. 5. Serve your julienne in a salad or slaw of your choice, and enjoy! #knifeskills #julienne #frenchcooking #homecooking #Recipe

Ben Maxwell

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Region: CA

Wednesday 19 August 2026 16:55:38 GMT