Julienne of carrot

The Julienne and Brunoise of Carrot

I'm going to do a few little picture demonstrations of some of the skills I learned. I am going to start with the Julienne of Carrot.














To begin, you will need a peeler and a large knife. Many people will use the regular French chef's knife, but for this task I like to use the Santoku chef's knife. I found that I can get a straighter, smoother cut with the santoku on the carrot and potato becuase the blade is thinner than the French chef's knife, and doesn't push the product apart as i cut through it.














Next, peel your carrot.















Then, cut your carrot into 2 1/2 inch segments. Start with the thicker end because then the remaining segment that didn't make the cut will be from the thinner end.














Trim the ends so they are flat and perfectly perpendicular to the rest of the segment.















Put the carrot down on the board, and slice off one side of the carrot, so it is perfectly flat.















Put the carrot down on the flat side you just cut and cut another side off, creating a perfect 90 degree angle where the two sides meet.















Then, slice off 1/8" thick by 2 1/2" long sheets from the carrot.











































Next, take one of the sheets you just cut and cut off a 1/8" by 1/8" by 2 1/2" strip.















Continue until you have exhausted the sheet. Consistency is very important, so make sure they are all the same thickness.





























Hold up your batch of julienne and eliminate those that are not even . . .















And turn the more inconsistent ones into brunoise. (1/8" cubes)
















Enjoy!













Any requests on what I demonstrate next? I am thinking about maybe zesting and segmenting an orange, but the other options are:
-julienne of bell pepper
-medium dice of an onion
-batonnet of celery
-chiffonade of spinach
-large, medium, small dice of potato
-chateau potato
-tomato concosse