How to Julienning

What You Need to Know

Julienne, allumette, or French cut is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for carrots julienne, celery for céléris remoulade, potatoes for julienne fries, or cucumbers for naengmyeon.

Steps

1. 1.

   Do Chua (Vietnamese pickled vegetables) (Vietnam): Creates uniform vegetable strands for even pickling

2. 2.

   Julienne Fries (France): Produces delicate, evenly cooked potato sticks

3. 3.

   Katsuramuki (Japanese vegetable preparation) (Japan): Forms paper-thin vegetable sheets for garnishes

Common Mistakes