3 March 2011
Today I learned about a classical cutting technique called Julienne. This is when you cut foods into stick shaped pieces approximately 3mm x 3mm x 5 cm. You also get a fine julienne which has the dimensions of 1.5mm x 1.5 mm x 5 cm.
Vegetables that can be cut this way include:
Carrots
Beetroots
Bell Peppers
Leeks
Celery
Baby Marrows
Stock
The basic stock that was prepared in the kitchen consisted of carrot peels and edges, celery leafs, onions, wine and water to add liquid. Pepper corns and a bay leaf can be added for extra flavor. I learned that the stock needs to demi (boil half away). You must also never put a potato into the stock otherwise it would turn cloudy. Also never put salt in you stock because if you mix it with other foods that are already seasoned you will have an excess of salt. Never put vegetables in with a bitter taste like, pattipans, spinach or marrows. If you want a clearer stock you must add carrots as it is tend to turn the color of the stock brownish. Always add white wine for flavor. 
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