Cutting
Julienne
jülyen (~3 mm × 5 cm)
Long thin matchsticks. Preserves the colour and texture of the vegetable; sought in raw and lightly cooked dishes.
When to use
Raw salad (carrot, celery), Asian-style stir-fry, sandwich filling, soup garnish. Drops cooking time to 1–3 min.
Common mistake
Cuts too thick mean too long in the pan for a quick sauté; too thin and they stick and break. 3 mm × 5 cm is a balanced default.
Steps
- Wash and pat dry. Trim the ends square.
- Slice off one long side as a thin slab to flatten the curved surface.
- Cut into 5 cm sections. Stand each section with the flat side down.
- From above, take long slices 3 mm apart (slabs).
- Stack the slabs and cut crosswise at 3 mm — matchsticks.