A lot of very precise cutting that’s not going to come easily to someone who didn’t mince their way through hours of knife skills class in cooking school.
If you can slice a vegetable, you can julienne:
Take any fruit or vegetable. Slice it thinly on the diagonal.
Stack a handful of the slices at a time and slice them thinly again into matchsticks — the long way for longer strips, the short way for shorter strips.
That’s it! It’s so quick, easy and requires not a single extra consideration when chopping that I don’t even bother with my julienne slicer anymore.
