Puester wrote:
> wrote:
> >
> > So I've inherited this pretty interesting Japanese gadget, a
Benriner
> > Cook's Help vegetable slicer/shredder. Basically, this will take a
beet
> > or a fat carrot and turn it into long strings, like spaghetti. I'm
> > looking for any tips or creative uses. I'm thinking of doing
carrots or
> > zucchini and blanching the shreds before serving, e.g. Took me 5
> > minutes to get the hang of. It's pretty cool.
>
>
>
> You could make cole-slaw-type salads with all kinds of
> interesting veg. I don't think I'd blanch any but the
> toughest (e.g. turnip)
>
> gloria p
That's called "to julienne." I think a lot of stir-fry dishes use
julienned vegetables. They are great for garnishes, too.
N.