CHOPPED
Julienne Cut:
Description & What Type of Cut:
The Julienne cut is a very important and pristine individual cut. The Julienne cut is one of the main types of cuts used today. An example of one of the kitchen that can be used is the chef’s knife. With the usage of the chef’s knife, you will be able to appropriately get the Julienne cut you are looking for. The Julienne cut is similar in shape to the matchstick-shaped cuts just as the Batonnet cut. The only difference is the Julienne cuts are about 1/8 inches thick in width.
What Types of Vegetables Used to Perform Cut:
If the Julienne cut should be performed accurately and precisely, the correct types of foods, such as vegetables or fruits should be used. Also, as well as the accurate ingredients. A great example of a specific vegetable used to achieve the Julienne cut is the carrot.
How to Properly Execute Cut: (Safely)
In order to properly accomplish the Julienne cut, steps must be taken and done suitably. With doing do, you will get the Julienne cut you are working for. Follow the step by step process on how to exercise the Julienne cut. Grab a cutting board and a preferred knife of your choice. Place the appropriate size carrot (of your choice) horizontally. From there you may begin to make vertical insertions at a length of 1/8 inches. You will surely get the flawless Julienne cut.
Why use the Cut:
Many, close to all recipes whether online or in a cookbook asks for specific types of knife cuts. These knife cuts are to be performed on the foods used for the recipe. As stated above, vegetables and/or fruits are good samples. A good recipe where Julienne cuts can be used is the chicken soup. A perfect way to include and implement carrots cut into Julienne cuts.
How and By Whom is it Used:
Many Chefs’ as well as my own grandmother enjoy the use of the Julienne cut. They use the Julienne cut on various foods as they please. If you were to order a chicken soup from a restaurant, you would be sure to find a Julienne cut carrot inside of your soup!
