How To Julienne

Handle any emergency with Howcast's First Aid app - http://howc.st/jkDRTe

Expand the description and view the text of the steps for this how-to video.

Check out Howcast for other do-it-yourself videos from gchoi81 and more videos in the Cooking Basics category.

You can contribute too! Create your own DIY guide at http://www.howcast.com/videos/new or produce your own Howcast spots with the Howcast Filmmakers Program at http://www.howcast.com/filmmakers/apply.

The slender cousin of the baton and matchstick cuts, the julienne cut takes its name from the extremely skinny chef who pioneered this technique. Ok, we made that up. Sorry.

To complete this How-To you will need:

A chef's knife
A cutting board
A vegetable to cut

Step 1: Wash & peel

Wash and peel the vegetable, if necessary.

Step 2: Grasp knife

Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.

Step 3: Hold vegetable

With your non-knife-wielding hand, hold the vegetable firmly on the cutting board close to the area you will cut.

Tip: Curl your fingers so that the tips are firmly planted on the vegetable and the knuckles point outward—in the food world, this is called the 'claw grip'.

Step 4: Cut ends

Cut off the ends of the vegetable.

Step 5: Determine length

Determine the length of julienne your recipe calls for—2 inches or smaller is the standard—and cut the vegetable crosswise into sections of that length.

Step 6: Cut sides

Cut off the sides of one section. It should now resemble a block with 4 long flat surfaces—this will make it easier to cut uniform pieces.

Tip: Keep the point of the knife on the board and use a steady rocking motion to slice—not saw—the vegetable with the full length of the blade.

Step 7: Cut lengthwise

Cut the sections lengthwise into uniform slabs 1/16 of an inch thick.

Tip: Try to hold the sections together evenly—it makes for a neater cut.

Step 8: Stack slabs & cut

Stack the slabs on top of each other and—again holding them evenly—cut them lengthwise into sticks that are 1/16 of an inch wide.

Thanks for watching How To Julienne! If you enjoyed this video subscribe to the Howcast YouTube channel! http://www.youtube.com/subscription_center?add_user=howcast

Category:

Howto & Style

Tags:

• cut
• FoodDrink
• how-to
• howcast
• julienne
• knife
• recipe

[tirekerist]

wow she really knows how to handle that cucum-- OH MY GOD Wut is she doing?

[Tous300]

LOL u spelled frech it's french!

[monumentalemptiness]

I HAVE YELLOW FEVER THUMBS IF U DO 2

[MRcaterpus]

i have this friend named julienne, and he ain't frech

[biko77]

Super cute girl!

[TheVideogirl9]

I practice at home but that was easy

[nunoyobiznis]

@HyperSonicXtreme dude... IT'S JUST A FREAKIN VEGETABLE

[jennifer401000]

@Tous300 it's a typo

[MonsterrUnderrBed]

Julienne is my name!

[vonne28th]

Wow!..now i know what julienne means..

[Deleaubro]

The "Ho" in the Howcast logo looks like a stickman, you can not unsee it.

[heykiddxpotatochipp]

julienning a carrot is so freaking hard though :| especially if it's right out of the fridge it's like rock hard