Go to the Article: Tips & Tricks: How to Quickly Julienne Lots of Veggies at Once
The music in this video is like the most awesome thing ever. Is there anything you guys aren't good at?
Juggling?
HAHA you got me there.
Very efficient way to make them as uniform as possible.
One of my favorite techniques!!!
This cannot be considered a trick or hack. It is far too obvious a thing to do
Sorry, chefs do julienne wth a knife! But this is a great technique.
Oh, I forgot to mention, again, you all are Awesome.
Ewhat a great idea! Will work for brunoise too!
Genius!
Sorry to say that you wouldn't make the cut with those julienne in culinary school. Sauce and skills class at JWU wouldn't let you use a mandoline to do that. Seriously though a great short cut idea.
Do you ever use the julienne attachment thing that came with the mandolin?
Random question-can you share the name/origin of the industrial rack with butcher block top in the background of this video?
He is using a mandolin without the safety guard. I once thought I could do that (experienced kitchen chef for years, had used it before many times)... and then the onion slipped and I sliced off the tip of my finger. True story. The most incredible pain ever experienced. Took months of healing and physiotherapy, and more than a year later that finger tip still does not have full feeling in it. Photo shows it after 4 weeks! Please, do not use a mandolin without that safety guard!
The SAFETY GUARD!
seriously? I'm expecting more advanced techniques here. That lesson is geared towards a serious beginner.
I use the special attachment of mandoline for julienne. It is really faster
Just because it's what culinary schools do now, does that make it right? Shouldn't we use every trick available to us, so long as it doesn't reduce the quality of our dishes? Shouldn't that go double in a professional kitchen, where time is money?
Why do it the old school way? Because it will annoy some French presciptionist? TRADITION, TRADITION! (Bum-bum-bum-bum-BUM!) TRADITION!
I find the safety guard difficult to use and often equally dangerous for most mandolines. I don't even know how you'd do an oblique cut on a carrot with a guard.
Instead, I highly recommend a cut-resistant glove. They allow you to use a mandoline safely without sacrificing too much dexterity. Plus, they are pretty inexpensive these days (~$10 for a pair). You still need to be careful, because a good slip will probably ruin the glove, but they will save you from serious injuries. I'd use a protective glove even if I was planning to use the guard, based on my personal experiences with them.
I find that the julienne blades don't work well most of the time. The julienne blades have to be taller than the slicing blade, and it's hard to be that consistent with your motion. So you end up with shredded and split bits after a few swipes. Plus, some foods tend to hang up on the julienne blades. In the long run, you'll save time using the knife for the last step.
Never use a mandolin without a glove or the guard. I have sliced the tips off my fingers TWICE lol. Had to go to the hospital both times because they would not stop bleeding. If you don't like the gaurd get a glove off ebay or amazon. It will save your fingers!
Awesome sauce! Thanks for sharing that
I use a Benranhi Spiralizer. No guard needed. Can go down to paperthin.
of course, you COULD buy a mandolin that does julienne as well. but that would be cheating.....
A more expensive mandolin will julienne those vegetables for you.
