smitten kitchen | how to julienne I enjoy chopping things but have no notable knife skills, no tuck, no game, but no shame either. I've always found julienning fruits and vegetables to be difficult, just 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. When a recipe wants me to julienne something, I sign, inwardly groan and usually take out either this slicer and then spend 32 minutes looking for the julienne blade or I use this peeler, which is fantastic but limited to long skinny strands. Here's my a-ha moment: If you can slice a vegetable, you can julienne: • Email to a friend •     Read the rest of  >>   More Recent Articles even more perfect blueberry muffins   <$BlogFlowTease$> Read the rest of More Recent Articles >>         You Might Like Click here to safely unsubscribe from "smitten kitchen." Click here to view mailing archives, here to change your preferences, or here to subscribe • Privacy Email subscriptions powered by FeedBlitz, LLC, 365 Boston Post Rd, Suite 123, Sudbury, MA 01776, USA.