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Julienne, describes a technique of shredding
vegetables or other food into long, thin strips.
We often use vegetables like carrots for carrots
Julienne or celery for Céléris Remoulade. To cut the vegetables we use a
sharp knife and cut the items in about 3 to 4 centimeter ( A bit
more then one inch) long pieces then slice them the long way until we
have some small strips (kind of like very thin French fries)
Vegetable cut julienne style are used in sauces as well often as garnish
for many dishes.
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Chef Harvey How to Garnish Kit
Book description:
Chef Harvey Rosen's Garnishing for the Beginner Kit Garnishing tools
make foods taste even better. If food is more appealing to the eye, it
is more appealing to the palate. The reshaping of fruits and vegetables,
especially when more surface is exposed, adds taste that would not
otherwise be easily perceived by the palate. In a professional kitchen,
the Chef Garde Manger beautifies the reshaping of fruits and vegetables
using tools like those shown here. The successful cook will make sure
that garnishing has its intended effect by first choosing foods with
tastes that complement each other. As with all special effects, learning
how to do it right is important. In this case, the basics are not very
difficult, however practice can make a big difference. Harvey Rosen's
instructional book and tools for the beginner is ideal way to learn. Kit
includes: Harvey Rosen's "How to Garnish" book Corrugated tool Food
decorator Spiral slicer Twin curl cutter Paring knife Stainless tools
with wood or plastic handles.
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