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How to Julienne Carrots Like a Pro

Here’s an easier, less wasteful way to cut carrots into matchsticks.  
By Published Jan. 14, 2023

One of the first recipes we prepared in culinary school was fish en papillote, though I recall it mostly as a lesson in how to julienne carrots and leeks. Chef demoed the knifework, cutting the vegetables into segments, trimming the edges, thinly slicing the segments into planks, and cutting the planks into sharp-edged batons—all with surgical precision. We students followed up with our own attempts, and while the fish parcels tasted lovely, my vegetables weren’t nearly as graceful or tidy. That was 18 years ago, and I haven’t julienned much since.  

Until recently. Lan Lam and Annie Petito were julienning loads of carrots for japchae and javaher polo, respectively, and these were dishes I love and couldn’t wait to make myself. I was admittedly dreading the prep work, but Lam introduced me to an alternative method that she learned from her Chinese-born grandmother. The results are a tad less uniform, but the work is much faster and simpler—even less wasteful. Bring on the carrots! Here’s how it works. 

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The Fastest, Easiest Way to Julienne Carrots

1. Starting at top of carrot, cut on bias to create oblong slices. (For longer matchsticks, cut at more acute angle.) Slices will automatically fall into shingled formation as you cut them. 

2. Flatten slices so you don’t have to cut through more than three at a time. Cut across slices to create matchsticks.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.