Last time we talked about chopping and dicing onions. Now the next technique we need to talk about is the julienne. The word julienne of french origion meaning to cutin tinto square strips 1/8 of an inch x 1/8 of aninch by 2 inces. To do this you need a sharp knife, I recomend a 51/2 inch to 7 inch santoku knife. We will use a carrot for this demonstration because it is the most diffacult.
1. Peel carrot and cut both ends off.

2. Cut carrot into a squre by taking your knife down one edge of the vegitable then rotate placeing the flat side down on the board. then continue until it is squared on all sides.

3. Now cut the carrot into 2 inch sections

4. Next cut the carrot into 1/8 inch sheets lenghtwise

5 now lay sheets out flat and cut into 1/8 inch strips

Now you have nice julienned carrots which will jazz up any salad or any dish of sauted vegitables.