Sample Recipes

kiminokami

Ah, the wonders of nonexpertvillage. Sometimes I come here just to chack my preconceptions, and they are almost always right.

July 29, 2010 10:45 pm

Iragovay

A julienne is not match stick size. You’re thinking of a pont neuf.

You demonstrated the proper procedure, but the size you produced was much too large. It would be like if I said I was going to teach you how to cut a boucatiere, and then I cut you a vapeur or a chateu instead.

July 29, 2010 11:41 pm

imnoabuftie

yeh you never actually explained demonstrated it fully

July 30, 2010 12:20 am

Sfacsouille

Sooo slow

July 30, 2010 12:44 am

meagamon490

his nails are so pretty…for a guy and all…

July 30, 2010 1:09 am

sinfuldavy0

It will take me 2 hours and 45 minutes to do 5lbs of carrots. If I did it this way, i won’t have a job

July 30, 2010 1:10 am

island20031

Well done- perfect- those idiots dont know Julienne is 1/8 x 1/8 x 2″. Haters – keep doing your thing-

July 30, 2010 1:53 am

FaktTheFourthFace

im in cooking school and that looks like a carrot stick youd serve with wings as a side…NO JULIENNE

July 30, 2010 2:09 am

FaktTheFourthFace

LOLOLOLOL no kidding

July 30, 2010 2:47 am

123fresy

hahaha thats sooooooooo wrong !!! that looks like batonette ===== u need some help with that men

July 30, 2010 3:13 am

Linkker

Thats not juliennne.

At first i thought that it was like that too, then i got yelled at by the chef for doing it wrong.

July 30, 2010 3:52 am

sonyan1191

it does matter presentation is just the fun of it you have to cook cut veggies at the same rate and uniformly and the only way to do that is to cut it right thats why they have measurements for each style so it can cook right

July 30, 2010 4:26 am

alteckevin90

Interesting. Safe and Slow.
But for Restaurant or Hotel.

I think i have to double the speed for serving it.

July 30, 2010 5:21 am

ahlee1983

i think this guy cutting skill is not good that is why he said julienne… his standard of julienne…. lol

July 30, 2010 5:43 am

ahlee1983

…… u call that julienne ??? only those just pass out from cooking school will believe….

July 30, 2010 6:39 am

worldsavy

i’m surprised you haven’t chopped off a finger by now..

July 30, 2010 6:49 am

magicman4293

Whats you guys don’t understand is the average person doesn’t care if its a julienne or an alumette cut they care about basic presentation and taste.

July 30, 2010 6:54 am

ebubbaaz

That looks like match sticks to me…there’s a difference

July 30, 2010 7:11 am

sugarmami21

WRONG an alumette is 1/8 julienne of potato

July 30, 2010 7:13 am

bigghost555

those cuts were not that bad, stop talking shit you dumbasses

July 30, 2010 7:45 am

astheroshe

you are wrong..an alumette is 1/16, julienne is i/8 which is bigger

July 30, 2010 8:24 am

astheroshe

you are wrong..an alumette( 1/16) is smaller than a julienne(1/8)

July 30, 2010 9:11 am

jason1crespo

Not a true julienne cut
thats more like an alumette cut
which is bigger then a julienne

Horrible cut
My chef would laugh if he saw this

July 30, 2010 9:12 am

AZN7

i can’t believe he still has all of his fingers

any chef would kick his butt for that

July 30, 2010 9:15 am

m11324996

It is pretty bad

July 30, 2010 9:28 am

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