Julienne

This designation describes cutting vegetables into very thin strips, usually 3 to 5 cm in length and 1 to 2 mm thick. It can be used as an aromatic garnish to be served with the principal element it is cooked with or as a garnish in soups. The julienne is also the cut that is the first step towards cutting a brunoise and brunoisette. Because it is a very fine cut, julienne would not be used for braising, roasting, or any extended cooking processes. When used as an aromatic garnish, it is most often used with fish and small pieces of poultry. Vegetables cut julienne style can also be used as a filling or added to forcemeat. The length of the julienne cut can be shorter than 3 to 5 cm if the vegetables are being used in soups to make the pieces easier to consume with a spoon.