Read on for everything you need to know about how to julienne. No matter what it’s called, the julienne is a common requirement for recipes and a familiar sight on cooking shows - which makes it a great knife cut to master. Sometimes it’s simply referred to as a French cut. The julienne cut also goes by the name matchstick cut or allumette, which is French for matchstick. Beyond the everyday chop, dice, and mince, the julienne is a finer, fancier cut that’s often used for garnishes, side dishes, or lighter fare. Learning how to julienne is one of the first forays into more advanced (and more impressive) knife skills. The best knives to julienne are a chef’s knife, a santoku knife, or a utility knife.Julienne cuts lend themselves well for toppings, sidings, and garnishes.The julienne cut is the thinnest strip cut, measuring 1/16 or 1/8-inches wide and 2-3 inches long.Often used for stews, curries, and soups.The two tools you need to julienne are a sharp knife and a large wooden cutting board. Very useful technique as it increases surface area of each piece which allows it to cook faster and absorb more flavor. Often used with: Carrots, radish (daikon) Ran-giri (乱切り) – Random shaped cutsĬut vegetables into irregular shapes, but of the same size. Keep the two quarters together, then cut vertically to make ginkgo leaf slices.Cut each half piece lengthwise again (now there are 4 pieces).Cut the vegetable in half length wise so that there are 2 long pieces.The quarter-round shape is supposed to resemble a ginkgo leaf ( ichou いちょう in Japanese). Often used with: cucumber, radish (daikon), tomato, eggplants, carrots, potato, lotus root Icho-giri (いちょう切り) – Ginkgo leaf cutsĬuts vegetable in quarter circle shapes. Try to keep every slice the same width, so that they cook at the same speed. Place the flat side down, then proceed to cut into multiple slices.Cut the vegetable in half length wise, so that there is one flat side.Usually used with long cylndrical vegetables like cucumber and carrots. Very common technique for a variety of dishes and presentation. Often used with: carrots, cucumbers, daikon, tomato, eggplant Hangetsu-giri (半月切り)- Half-moon cutsĬuts vegetables into half-circles. Usually a bit thicker than the above mentioned usui-giri. Refers to making round/circular slices from cylindrical items like carrots and cucumbers. With these you can make all basic Japanese recipes. Here are the most common, basic techniques and names. Skip ahead? Basic techniques / Intermediate techniques / Advanced techniques / ConclusionĬonclusion Basic Japanese vegetable cutting techniques Once you master these, you will hopefully be able to make your dishes look as good as they taste! You will slowly learn the most common techniques as you start cooking more.Īlways combine these techniques with good, basic knife skills to keep your hands/fingers safe. On the bright side, the techniques are all very precisely/uniquely named, which actually makes them a tiny bit easier to remember and distinguish from each other.ĭon’t bother trying to memorize everything. Unfortunately, in Japanese cooking, there are approximately 100 times more cutting techniques and names. These vague, seemingly random terms and phrases used to describe cutting techniques are just another intimidating factor for beginners to overcome. But, what exactly is the difference between all of these? You may be familiar with some various terms like dice, slice, chop, and mince.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |