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  4. I usually peel carrots with the peeler and use it to make longitudinal slices which will be chopped with a chefs knife – i don’t own a mandolin and don’t plan on buying one soon but this works well for salads or garnish, a bit too thin for cooking purposes but depends jow wtin your peeler slices
    Hope it’s useful 💕

  16. BUY A MANDOLIN! Get a good inexpensive mandolin! They ROCK! I use mine, keep it in the freezer (don't know why), pull it out to slice stuff up, and slide it back into the freezer! Easy.
    Use the holder, buy a kevlar glove, mandolins are scary, but just be smart and safe.

  17. When working in food prep in kitchens I always ended up with the mandolin.
    No idea if I give off mandolin vibes, but they scare the bejeezus out of me. Don’t get me wrong I got super fast at using one, put those first cuts of the day always had me imagining my knuckles mandolined. Still do and yet I’ve never cut myself on one. Go figure.

  27. My apologies but that doesn't look like the julienne cut of any TV chefs. They all use a knife for a slightly sturdier cut veg. My regular potato peeler can produce the "julienne" strips shown above.

  30. Chef Jet showed a really easy way to julienne. Tiles-sticks-dices. Cut on a really extreme bias you have tiles. Stack tiles and slice into sticks. Cut sticks into dices if you want. No need for any fancy kitchen gadgets to julienne.

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