Tools You Need to JulienneĪ utility knife is the perfect size to easily julienne smaller food items, like apples or small potatoes.Īs with all forms of kitchen cutting, the julienne needs a sharp knife. 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. This thin uniform cut ensures a quick and even rate of cooking or marinating. 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 of course varies per person, so it’s advised to verify by measuring your finger beforehand. The top section of the thumb or the index finger - from the tip to the first knuckle - is roughly an inch. 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.Ī good tip, if you don’t have access to a ruler, is to take a look at your hand. Julienne cuts are the thinnest of all the strip cuts, coming right after the batonnet, which is 1/4-inch thick. 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. To julienne food is to cut it into thin, long strips that look like matchsticks. Read on for everything you need to know about how to julienne. No matter what it’s called, the julienne is a common requirement for recipes and a familiar sight on cooking shows - which makes it a great knife cut to master. Sometimes it’s simply referred to as a French cut. The julienne cut also goes by the name matchstick cut or allumette, which is French for matchstick. Beyond the everyday chop, dice, and mince, the julienne is a finer, fancier cut that’s often used for garnishes, side dishes, or lighter fare. Learning how to julienne is one of the first forays into more advanced (and more impressive) knife skills. The best knives to julienne are a chef’s knife, a santoku knife, or a utility knife.Julienne cuts lend themselves well for toppings, sidings, and garnishes.The julienne cut is the thinnest strip cut, measuring 1/16 or 1/8-inches wide and 2-3 inches long.The two tools you need to julienne are a sharp knife and a large wooden cutting board.
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