Friday, December 7, 2012

Le techniquê: How to Julienne

This week on the Le techniquê you are going to learn how to julienne vegetables like a pro.
Julienne is one of the most popular cuts used in french cuisine and practicing it will not only make your dishes look superb but will improve your knife skills and ensure that your vegetables cook evenly and get ready at the same time. 

When you study french cooking you have to memorize all types of cuts, each one of them has a name and its own measurements; julienne for example is supposed to be thin sticks of 1 to 2 millimeters square and 5 to 7 centimeters long. These techniques exist to make the communication in the kitchen more efficient and to ensure that doesn't matter where you come from or where you trained, when you hear the name of the cut you will do it exactly like everybody else in that kitchen is doing because there is only one way to do it right; this creates standards and consistency and it's one of the many reasons why french cooking is so precise and special.  


  1. Que precisão, preciso treinar muitooooo, ficou perfeito.
    Sandra Velzi

  2. Gostei muito e já testei, ficou um prato lindo.


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    I had a tiny problem with the folding of the cake. I did as you did, removed the parchment paper immediately, that went well....the cake was still so hot..but i needed to roll it and allow it to cool before adding the whip with I rolled it right away, as I did so, it cracked and broke..:(...i tried to save it...i placed it in the fridge..and let it cool..then unfolded it(and indeed it broke even more) and added the whip...finally i folded my cracked broken cake roll..the cake was so soft and fluffy.
    I'd love to give it a try again. Can you give me advice on how to roll it for it not to break....
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    keep up this amazing blog and fantastic spirit.
    thank you

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