How to Julienne Peppers
Cutting a vegetable into Julienne's basically means that you're making long, thin strips. This technique is great for pasta salads, soups, or garnishes. It only takes a little extra time and adds a nice detail to your dish.
- Difficulty:
- Moderately Easy
Instructions
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1
Thoroughly clean the outside of the pepper. Slice the pepper into quarters with a knife from the stem down to the bottom of the vegetable.
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2
Clean out the inside of the pepper so that it is free of seeds and cut the stem away from the pepper. You can use the knife to clean out the seeds and the white membrane or scoop out the inside of the pepper with your hand.
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3
Place one quarter of the pepper, skin side down, flat against the cutting board. If the pepper is too curved, cut it into eighths or smaller. The flatter you press the pepper, the easier it is to julienne.
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4
Cut thin strips out of the section of pepper you have on the cutting board. Cut the pepper lengthwise so that the pieces are long and thin. This works best if you cut slowly and smoothly down the length of the pepper.
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5
Repeat Steps 4 and 5 until you julienne each section of pepper.
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1
Tips & Warnings
Practice this technique. It can be hard to master getting thin pieces of pepper in one cut.
Always use caution when using a knife. Make sure that you are holding the knife properly and the fingers of your other hand are clear of the knife's path.
