How to cut carrot julienne

Carrot julienne, by Michelin star Chef Russell Brown. Russell shows us how to cut a julienne, (matchstick) carrot strip often used to garnish consomme or other soups. First taking the blocked off carrots, Russell then shows us with the correct knife skills how to slice the carrot and then cut into a "julienne":

So for this video, I'm going to show you how to julienne a carrot. We've already blocked off our carrots and washed them after they've been blocked off and we're going to slice them roughly 3 mm is the standard size, so I've got my fingers in the claw so that the knife is running up and down my fingers, keeping the tips of my fingers tucked underneath and I'm going to slice

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like so and then we're going to take the pieces of carrot and again 3 mls so you've got nice little squares about 40 mm long.

You can stack them up a little bit, couple at a time and the tip of the knife is staying on the board as I'm coming up and down and this makes the knife more stable so the tip is there and we're running up and down my fingers and I'm just crabbing back like so as we go. So once more the block of carrot and I'm just going to slice down through round about 3mm thick, just keeping my thumb back out the way and then we take the pieces and again around 3 ml thick, slicing through, and that's your julienne of carrots.

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