How to Julienne

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

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To cut a vegetable into julienne (long thin sticks), cut the vegetable lengthwise into slices, the thickness depending on the size of the julienne. When you cut, curl under your fingertips on the hand holding the vegetable and use the knuckles as a cutting guide; place the side of the knife against the knuckles (careful of the blade) and use your knuckles to direct the movement. Stack the slices and cut into thin strips, then cut to the desired length.