There are many requirements that a cook must acquire in order to be called perfect.
One of the main things, however, is to be able to cut the products into thin juliennes.
This may sound easy to you, but there are many other skills hidden in this skill. Now we will discuss exactly that.
How to cut into thin juliennes?
First, we must learn to hold the knife correctly.
Squeeze the handle of the knife as close to the blade as possible with the thumb and bend the index finger, the other three fingers grasp the handle of the knife. Don't grip the knife too hard or you'll tire quickly, but don't hold it too loosely.
The thumb of the second hand is placed back - as if covering a vegetable or fruit and pushing it on a knife. The remaining fingers should be bent inward: the second phalanges of the index and the middle are almost perpendicular, the little finger does not protrude in any way.
The blade of the knife presses against the bends of the fingers and slides slightly when cutting into julienne.
The easiest way to cut is when the blade moves from top to bottom. And there are several ways to do this.
Hold the knife at a sharp angle, the tip of the blade should rest on the cutting board, cut the vegetable with the center of the blade.
Begin moving the knife down and forward, cutting the cucumber all the way through. When the blade is completely on the board, lift it and return the knife to its original position.
