A julienne (also called a "matchstick") is a type of cut that makes a long thin strip. It's a good technique to use for vegetables and other ingredients when you want to heighten their presentation.
- A sharp, non-serrated kitchen knife makes the best cuts. Avoid serrated knives, which "saw" through food.
- Save any scraps for vegetable stock or to use in other recipes.
- You can use julienned vegetables as a garnish, or use them as a substitute for chopped vegetables in your favorite recipe for a different look.
- The ideal julienne cut is about two inches long - any longer and it's hard to get into your mouth!
- Clean your cutting board and knife.
- Peel the skin from the vegetable if necessary.
- Trim away any root or stem parts of the vegetable.
- If the vegetable is round like a potato or carrot, cut it in half and lay it cut side down on the board. This will keep it from rolling.
- Cut the edible part of the vegetable into slices about 1/4-inch thick. Cut around the seeds if necessary.
- Cut these slices into even strips 1/4-inch thick.