How To Julienne Vegetables | Knife Skills | The Bombay Chef - Varun Inamdar | Basic Cooking

Do you always fancy the art of cutting beautiful and perfect julienne? Well here is a perfect guide for all of you! A perfect video where you'll witness the most easy and perfect way to julienne. So with The Bombay Chef – Varun Inamdar learn how to julienne vegetables only on Rajshri Food.

Requirements
Knife
Carrots
Capsicum/Bell Pepper
Beetroot
Ginger

Method
Carrots
- Peel the washed carrot.
- Take off the top and bottom of the carrot.
- Cut carrot into approximately 5 cms long and slice the base of carrot.
- Hold the carrot very firmly and slice off the carrot.
- Stack the carrot slices, run the knife and cut it into thin slices.

Ginger
- Peel off the ginger.
- Slice the base, rest the ginger on the board and start slicing.
- Stack the ginger slices, change the angle and continue cutting into thin slices.

Capsicum/Bell Pepper
- Rest it on a back with firm grip and slice through the center.
- Cut the capsicum into 4 quarters.
- Take of the membrane of capsicum.
- Turn the side of capsicum and continue slicing from the sides.

Beetroot
- Start peeling the beetroot.
- Slice off the top and the bottom of the beetroot.
- Slice little on the side and rest it on the cutting board.
- Slice beetroot very thinly.
- Stack up the sliced beetroot and start slicing again.