I am finally back in labs! Today was my first day back in the kitchen. My first class that I am in is Fundamentals. This class will focus mainly on knife skills and piping skills. Today we just learned different kinds of knife cuts. We used carrots and potatoes to practice our knife cuts. One of the cuts that we learned today was a Julienne cut.
The first step in making a Julienne cut is cutting the carrot into 2 inch pieces. To make this an exact cut you can place the vegetable beside a ruler and cut 2 inches.
The second step in this process is cutting a small piece off each side so it becomes a square. This is really helpful when cutting because it will make sure that the carrot won't roll away. Since the carrot is round it can be very dangerous to cut so this just makes it a little safer to cut. It will then look like the picture below. You will then proceed to cut 1/8 inch strips down the 2 inch side. This will create thin rectangles.
The last step in creating a Julienne cut is cutting the rectangles into 1/8 inch slivers. The picture below shows the finished product.
This type of cut is used to make vegetables more elegant when used raw. When these vegetables are cooked, cutting them all the same size will make sure that they cook evenly. It definitely takes practice to get them all the same size but it is not difficult to do.
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