Julienne like the best!

     Don’t be intimidated by “Kitchen Lingo” or “Chef Talk”. When it comes down to it you probably already know how to do a basic Julienne cut. You just don’t know you know. 

     The julienne is a popular cut in the kitchen, as it allows ingredients to cook at a quick and even rate. Plus, its uniform appearance elevates the presentation of any dish. 

     Although the delicate cut looks intimidating, it can actually be accomplished in a few simple steps. Plus, there are several ways to julienne, depending on the particular ingredient and time available. The next time a recipe calls for a julienne, choose from one of the three methods below, and you’ll master the cut in no time.  

     To julienne food is to cut it into thin, long strips that look like matchsticks. The strips can range from 2-3 inches long and from 1/16- to 1/8-inch thick, although the thinner cuts are usually considered a fine julienne.

     Julienne cuts are the thinnest of all the strip cuts, coming right after the batonnet, which is 1/4-inch thick. And it’s the starting point for the cubed brunoise cut, which adds a few extra slices to create a 1/16- or 1/8-inch cube.

     A good tip, if you don’t have access to a ruler, use the top of your hand. The top section of the thumb or the index finger — from the tip to the first knuckle — is roughly an inch. This of course varies per person, so it’s advised to verify by measuring your finger beforehand.

     Given its fine and exacting dimensions, the julienne cut is commonly used for firm produce, such as apples, beets, carrots, celery, bell peppers, and root crops. 

     This thin uniform cut ensures a quick and even rate of cooking or marinating. When eaten raw in salads or slaws, julienned pieces add a delicate crunch and texture in a way that’s elegant and easy to chew.