Want to know how to julienne a bell pepper? In this episode of Foodista's Kitchen Secrets follow Tom Black, of Gourmondo Catering, as he shows you how to cut up and julienne a bell pepper. A julienne is a classic cut that turns the food item into thin strips. A julienne can sometimes be referred to as a matchstick cut because the end result usually resembles just that--a matchstick!
Watch this quick video below and please Subscribe, Like and Share on YouTube! New episodes of Foodista's Kitchen Secrets are released each week! Subscribing to our YouTube channel gives you free and immediate access to the latest kitchen tips and tricks before anyone else!
Gourmondo proudly creates unique specialty boxed lunches, lunch buffets and custom catering. They partner with many small vendors to assure the highest level of quality and variety. They take great pride in using only the finest breads, meats and produce available.
Be sure to visit the Gourmondo's Elliot Cafe! For more information visit: http://www.gourmondocatering.com/
Video Transcription:
Hi, my name is Tom Black. I’m the executive chef at the Gourmondo Catering Company and we are at our Elliot Cafe in Seattle. Today we are talking about julienne. Julienne is a type of cut, that is a thin strip of a cut of a vegetable. We are going to use a pepper today as an example. Cut the pepper directly in half from north to south. So once you get the pepper cut in half, I like to remove the seed pod and some of the pith. Just using the tip of my knife, you can also use a paring knife to do this. I typically will use my chefs knife. I’ll cut it in half again, getting it into quarters. And then I will clean the pith out. How I do that is I filet it. So I will press the pepper down and I will start at the bottom. Coming about halfway through the pepper in thickness I will take the pith all the way out. Leaving the meat side up and not the skin side we will do general slices. The tip of your knife should never leave your cutting board. You are just going to rock it slowly and move it slowly down the vegetable. And there you have a julienne.
