Julienne

Julienne is a culinary technique that involves cutting vegetables or other ingredients into thin, uniform strips, typically about 1/8 inch wide and 2 to 3 inches long. This precise cut is often used for stir-fries, salads, or garnishes, providing an attractive presentation and consistent cooking time. To julienne, the ingredient is first sliced into manageable sections, then cut into evenly-sized strips. It’s valued for its neat appearance and ability to cook quickly and evenly, making dishes look more professional and ensuring ingredients are cooked to the right texture.