Cutting Vegetables

Julienne, chiffonade etc

To Julienne              -            French cooking

To cut into Julienne is to cut into skinny strips.  A julienne is aesthetically very pleasing and very lovely as a garnish for soups, fish, meat etc.

A vegetable julienne such as carrots, celery, is usually blanched and finished by being cooked a few minutes with fish, veal or whatever it will be served with.  Being cut so thin, it cooks very fast.  (Jacques Pepin)

Other vegetables cut into Julienne: cabbage, celeriac, mushrooms, and beetroots.

Vegetables to cut into – chiffonade: lettuce, sorrel, chervil.

A soup dish

Consomme a l’ecossaise – Pear barley cooked in consommé, garnished with a julienne of carrot, celery and leek lightly fried in butter and chervil leaves.

 Cut vegetable finely   -            Javanese cooking

In Javanese cooking, there are no regulations or rules for cutting vegetables.  Carrots: to slice carrots finely or thinly for particular cooking; such as a filling of spring rolls, or to make ‘acar’ (pickled vegetables) also salads.

 Acar Segar (fresh pickled vegetables Javanese style)
Cut finely, carrots, cucumber and shallot add vinegar, salt and sugar.

Finely Cut Carrots and Spring Onions

Pictures Julienne of carrots and celery

Peeled carrot and Peeled celery (top fibre is removed)

Julienne of Carrots    And    Julienne of Celery

I will post how to do the consomme sometime in May.