Knife Skills - How to Julienne a Potato

Check out Bas Rutten's Liver Shot on MMA Surge: bit.ly/MMASurgeEp1
Mahalo expert chef Eric Crowley shows you the proper way to julienne a potato.
Ingredients and Equipment
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* 1 peeled potato
* 1 sharpened chef's knife
• Knife Skills - How to ...
Prepare the Potato
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1. Square off the potato's rounded edges and ends, making cuts parallel to the opposite side of the potato. 2. You may leave one side uncut to use for a grip or handle. 3. Trim as needed to create a rectangular block.
Slice the Potato
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4. Place your middle, ring and pinky fingers around the handle of your knife, with your index finger and thumb around the blade for control. Hold the potato with your other hand by curling your fingers and lightly gripping the top of the potato. Rest your middle finger's knuckle on the blade. 5. Depending on the size you prefer your juliennes, either cut 1/4-inch, 1/2-inch or 3/4-inch slices from the potato. Handle up, back, knife forward and down to slice.
Julienne the Potato
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6. Lay the slices on their sides and stack, hold and cut more 1/4-inch, 1/2-inch or 3/4-inch slices to form your julienned potato.
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www.mahalo.com/knife-skills-ho...

[@camilob.9542]

only watching so I don't screw up culinary test today ._.

[@lindan8729]

Very informative and straight to the point. I appreciated that.😊

[@themetalchef]

He just didnt explain that the excess is used for potato soup etc. I doubt he wasted the cut outs.

[@snowmanj1]

I thought that small Juilenne were supposed to be very small, like match sticks?

[@andreamoro8543]

You are confusing with allumette cutt xo

[@adamsawesomeprojects664]

Those slices Eric make some good french fries

[@nikkilewis7767]

Cool

[@dbfcrell8300]

I want to duplicate the awesome jullienned homefries at Denny's. There's no way they are doing this by hand. They must use a machine. Am I wrong, and if not, is there a video of this machine julienning potatoes that you know of?

[@SupremeSoleNYC]

Nice ... He didn't waste it chefs are taught not to waste soups excess usually goes to mashed potatoes potato salad potato soup etc. this is a difficult cut but not the hardest

[@Majikakkoi]

so many excess waste?

[@PedroHernandez-bv5qv]

Why biother peeling if ur gonna use it for something else

[@vladd001]

video how to cut a potato??? :D

[@Cushbhoy1]

fukin minutes ?

[@pillita19]

so hard for me, today i have my first class about knife skills with potatoes and i can't cut them :(

[@lindan8729]

Don't be discouraged. It may just take time and practice! You'll get there.
😊

[@rdu239]

Is this American conversion?
small julienne is actually julienne
medium julienne is actually batonnet
large julienne is actually big sticks
Maybe there is difference in standards per country but
batonnet is 1/2 inch height/width
julienne is 1/4 inch height/width
fine julienne is 1/8 inch height/width
allumette is 1/4 inch height/width of any vegetable initial side trimmings

[@ZCasPlays]

Posts a video on how to julienne a potato, had 0 julienned pieces during the 5 minute video.

[@treverserletsplayer9343]

What about the rest out the potato

[@ArthurLarin]

Last I checked, those are called french fries

[@AKTSFORLIFE]

very wasteful!

[@Pyrexlover]

I agree that was wasteful that first cut was a battonet not a julienne.

[@WeijieYao1994]

first step, waste 25% of potato.

[@abennett2989]

"Don't cut the tops and I will explain later"...fails to explain later

[@marienixon7133]

He explained it at the end. He said he kept that piece rounded so that when he got to the last piece to julienne, he had a little piece potato to hold on to.