top of page

Julienne Cut

- Julienne cuts have a 1/8 inch thickness for the vegetables.

- For the Julienne cut it is a match stick shaped end product for the vegetable.

- Similar cuts are the allumette and batonnet out, they are bigger than the juilienne cut.

- Some vegetables that are used for the julienne cut are peppers, potatoes, carrots, and celery.

- Normally you use a chef's knife to cut but you may also use a cleaver. 

-Julienne cut is a fancier way of saying "skinnly cut vegetables".- The Julienne cut may also be called another name or two, "shoe string" or "shoestring fries".- Cutting the vegetables by using Julienne cut helps the vegetables cook faster.- The technique is normally used on very hard firm vegetables, like potatoes.- It is possible to cut julienne style on soft vegetables but it's more difficult.

- As an example I'll walk you through of how you may make julienne cuts using a carrot.

- First off wash the carrot off before you begin anything.

- Then make sure that you peel the carrot before cutting it.

- Then proceed and cut off both end of the carrot.

- Then cut off the carrot into sections of 1-2 inches.

- Then lengthwise cut the carrot from one end to the other.

- Make sure all your cuts are consistent so that they don't vary in sizes.

- The stack a few slices of the cut carrot on top of each other.

- Continue to cut the carrot lengthwise and you have your final product.

- Intersting fact, a citrus peel may be cut the julienne way.

bottom of page