Knife skills: the julienne cut
1. Peel your carrots and slice off the ends.
2. Cut your carrot lengthways into thin strips – approximately 3mm wide.
3. When you’ve got your slices, place them flat and slice into 3mm wide strips again. If you’re aiming for Michelin standard, you’ll have to discard the outer strips for perfect match sticks.
Mastering the julienne cut is nifty as it will help ensure even cooking and it should also take your presentation up a notch or two.
Looking to improve your knife skills? Check these basic knife skills out.