Chop Chop! A Faster Way to Julienne
Chop chop! This is the faster way to julienne veggies. The classic French technique is precise, but it takes time and patience. Luckily, we found a shortcut that gets you the same result, faster.
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I hate this method; my grandma does it all the time, it doesn’t look pretty.
It's how Asian people cut it. New for Americans 🙂 😅
Thanks. May Jesus continue to bless you and your family
I agree, thanks
I thought this is how everyone was taught 😅
I honestly don't see how it's very much different at all.
Aaaand if you buy carrot chips, they’re already in a great slice format to slice like this video – to shred for salads & stir fry 🙂
It’s still the same process. The only difference is you are cutting the whole carrot into “planks” then matchsticks instead of cutting sections into planks then matchsticks.
Where is the huge time savings?
Love the way he said japchae
I actually do both ways. It just depends on what my Adhd decides for me that day. 😂
I love the test kitchen
I don't understand how this saves time. You are cutting them twice in both methods. The only thing that's skipped is the initial cutting into 2" sections, which i wouldn't think is 10 minutes worth of time. What am i missing?
That's not a new way, that's the KOREAN WAY. 🤨
So…how the rest of the world has been doing it?
OOOOR, just buy a mandolin with a julienne attachment and use that (also make sure you get the special glove to protect your hand or use the "shield" that your mandolin should come with)
That’s how I do it.
didn't know any other way o0
I do this as I have weak hands and its easier to cut this way without cutting yourself
Cutting into battones is not juliene
the only time saved is cutting the carrot into 2" segments… so like 5 seconds?
I use a mandolin. Faster than either method shown.
😂 I've always done it this way, didnt realize it was a trick. Good for more people to know
In Asia they spread a bit those slices and cuthem through along the way without interruptions – even more quicker.
I like to cut carrots into elongated medallions like that just for roasting.
Cut on a bias, shingle, cut again.
No need to stack.
For the know-it-alls in this comment section, chill. Every video is helpful to SOMEONE.
Clean your freaking fingernails or put gloves on. 🤮
Chop chae pronounced chop
Cool.
Julienne 🤨
Julie Anne 🙂↕️
You said it saved you about 10 minutes….for me it'll save probably 30 minutes. Thank you!
This is gonna change my prep work when making meals at home, thanks!
Thanks ABunches for a new way of knife technique.
I would give credit to Asian people for this method. Not saying they’re the only ones who do it but clearly not taught in French tradition 🙂
Discovered this when I was 9. Used to love cutting carrots on a bias like that. Must have been one of those weird kid things. Any way, yelled at "no—we need them smaller!!" So I did what you did. Stacked them to slice.
Thank you.
INSOLENCE!! throws sauce pan
Spiky > square
Not sure I would call that julienne. Batonette maybe.
Maangchi taught me this!
Im watching this nodding my head because this is EXACTLY what the book Rogue Remedies by Ruth Vance breaks down. I read it two weeks ago and I swear I havent felt this clear-headed in years.
Thank you!
If you grew up in a Asian kitchen, this is how you learned to do it. I guess making japchae is fitting
I actually like the look of the vegetables cut with this new method. More visual interest for me.
Get a veggie chopper😂