Julienning carrots just means cutting them into really thin matchsticks. Julienning is one of my least favorite cuts to do, but I was taught an ancient Chinese secret. I'll show you the French way I was taught, and then the better way.
[Ed. note: Try it out with Carrot Napa Cabbage Kimchee.]
Francis Lam is the host of The Splendid Table. He is the former Eat columnist for The New York Times Magazine and is Editor-at-Large at Clarkson Potter. He graduated first in his class at the Culinary Institute of America and has written for numerous publications. Lam lives with his family in New York City.