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How To: Julienne

Chef.Kelso's picture

Julienne cuts are 1/8 inch in thickness and 1-2 inches long.

* Trim and square off the vegetable by cutting a slice to make four straight sides. Cut both ends to even the block off. These initial slices make it easier to produce even cuts. The trimmings can be used for stocks, soups, purées, or any preparation where shape is not important.
* Slice the vegetable lengthwise, using parallel cuts of about 1/8 of an inch.
* Stack the slices, aligning the edges, and make parallel cuts of the same thickness through the stack.
* Trim to the desired length

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