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The culinary term “julienne” refers to cutting an ingredient such as carrots or zucchini into thin strips that are roughly 1/8-inch thick and 2 to 2 ½ inches long. This can be a rather tedious task, but there’s a little trick to getting it done in no time at all.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
The Trick to a Quick Julienne – Kitchen Conundrums with Thomas Joseph
http://www.youtube.com/user/everydayfoodvideos
