Julienne Zucchini

Video Transcript

" Hi! I’m Louis Ortiz on behalf of Expert Village we’re going to do a julienne cut on a zucchini. A julienne is an eighth of inch by a two and half inches so what I’m going to do first on the zucchini is I’m going to take off the top here and this would be the root end the base you can see it that way in the ground and two and half inches approximately for a julienne we’re going to go about there. Okay we’ll put these out to the side and what you want to do is just square this off it’s going to facilitate the cutting but it’s also going to make the julienne’s look a lot nicer. So I’m going to square this off this way and if you want to you can peel this with a peeler if you’d like, if you’re concerned about waste there’s really not a whole lot there that’s going to make much of a difference but if you’re so inclined you can do that. So I’m going to go ahead and shave off some sections here and again I’m using my knuckles as a guide for the knife…okay so that’ll give us enough to get started with, so now we have a nice even piece to cut off of and nice even pieces to cut our julienne’s so we’re going to take our knife this way, again I’m using my knuckles and a little bit of the fingertip in such a way that I can guide the knife and they’ll stack up evenly along the edge of the knife usually stick to it a little bit and those are some julienne’s there, same song second verse on the rest of this guy. Now from this cut we can leave in this direction we’ll leave them in this cut if we want and just use those for julienne’s for recipe or we can dice these into smaller dices even if the recipe calls for a real dainty attractive dice, we’ll just line these up even and I’m really just using the tip of the knife here and then we can get a fine dice out of these guys and a broomua which is even a smaller cut which looks almost like confetti so depending on the dish that you’re cooking the recipe what it calls for this will give you some options and just as long as you know that you’re going to take the skin off and square this vegetable from the very beginning the same way every time it’s just a matter of what cuts that you’re after afterwards as far as the julienne or the fine dice or you can even do a small or medium dice depending on the cuts that you’ve made here and the size of the julienne."