Vegetable Preparation – Julienne a Carrot

    Published: 06-16-2009
    Views: 23,913
    Chef Robert Nassar from Dinner Done demonstrates how to julienne carrots.

    Robert Nasser

    Robert Nasser is the owner of Dinner Done's Centreville, VA store. Robert has been involved in the kitchen in one form or another from age 6. A past owner of 2 restaurants in Venezuela, he knows what good food is made of: great ingredients and great recipes. Concern for the way our eating habits are changing, especially since more and more households are extremely busy places, played a big part in his decision to license a Dinner Done store in Virginia from his brother and sister in law in Florida. Filling the need for healthy meals, while getting families back around the dinner table is a major reason for Dinner Done's success. His international background and love of travel have given Robert a unique perspective on foods and ingredients, and how best to marry them to obtain new tastes and flavors. When coming up with new recipes for his customers, Robert can draw upon this experience to enable them to try new ideas without sacrificing taste or nutrition. A self confessed recipe book addict, he has accumulated over 50 cookbooks in 3 languages. These rarely stay on a shelf, as he uses them almost daily!

    Hello, Im Robert Nassar from Dinner Done. Weve been talking today about vegetable prep, basic vegetable prep, and right now were going to show you how to julienne carrots. First off, lets talk a little bit about hygiene and the food safety regarding vegetables like carrots. Carrots live in the ground, they dont grow on a tree, they dont grow on a bush. As such, once theyre harvested theyre going to always have some dirt on them, even if they come nice and wet from your grocery store. So, what you want to do is use for this, the basic brush. It can be any kind of a brush, as long as it has got some nice stiff bristles. Under cold running water, use the brush to take off all of the dirt and foreign objects that you can find on the surface of your carrot. This is very important from a food safety standpoint. Once youve got the carrot nice and washed, lay it down on your cutting board, under which you have put a towel so that it doesnt slip and slide around on you, and taking your sharp knife lop off the top and the bottom of your carrots. Next, youre going to use a regular potato peeler, and peeling always away from you, take off the skin. Its also important to wash your vegetables, such as your carrots, before peeling them because as youre peeling anything that was on top of the skin, can transfer over to the clean part of the carrot, if you will. So, again, I cant stress it enough, wash your veggies. Once youve peeled your carrot, get rid of that skin. Now youre ready to julienne. Julienning is basically a French term that stands for more than anything else cutting into fine sticks. So, thats what were going to do today. To start with, decide on how long you want your matchsticks or juliennes to be. In this case, Im just simply going to give it about a good three inches. The bottom part of the carrot which tapers down is going to take less cutting obviously. For the thicker part of the carrot, by grasping the carrot with two fingers and putting the knife in between, gently cut until youve got two half moons. Next, youre going to lay your fingers on one of the halves, and placing the blade of the knife against your knuckle, with you fingertips tucked in, make your first cut and decide if that is as thick as you want it to be. If you want it thinner you can always come back and slice it again some more. Continue to make your cuts slowly. Remember, its not a race, youre cooking, until youve got the matchstick sizes that youre looking for. That is how you julienne a carrot.