Wednesday, January 16, 2008

Bell pepper julienne

I cooked julienne of bell pepper in that shrimp dish, so I wanted to make sure I explained how to cut up a pepper.

Cut off the ends, just enough so that you have a nice column.

Make an incision down the side.

Put it on it's side and unroll it while you cut out the core.

Go along the inside of the pepper and flatten it out by cutting out the veins.

You want it to be of uniform thickness throughout.

For julienne, go along and cut 1/8" thick strips.

These are actually a little thick, more like 1/4", which is actually a batonnet, but I hope you get the point.

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