Word of the Day: Julienne

Imagine cooking carrots in a stir fry that were cut in various shapes and sizes. You will probably wind up with some crunchy carrots, some decently cooked carrots and some mushy overcooked carrots. This is why you need to apply the julienne technique.

Julienning is a knife cutting technique that cuts ingredients into matchsticks in similar shape and size. This technique is used to help with the presentation of your dish and to also ensure ingredients cook evenly. You’ll often see this technique for stir fries or even to make crudités.

***N.B. Apologies for the delay!



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