Julienne, or allumette, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks (Wikipedia, nd).
Difficulty to learn: Medium
Some Thoughts For You:
A julienne cut is a little tricky to do the first time, but is an essential knife cut to learn. The julienne cut is usually used with vegetables going into a sir fry, soups, or mixed into a recipe.
Typical foods that can be cut using the julienne method are carrots, zucchini, apples, or onions.
What You Will Need:
All you need for a julienne cut is a cutting board, a peeler, and a sharp knife. You can also use a specialty julienne device, which works like a peeler.
The steps below are for a long round ingredient like a zucchini. However, the key with any food to be julienned is to cut it so there are four straight sides. From there, just skip to step 5.
- Wash the cutting board, knife, and food to be julienned.
- Cut the ends off of the zucchini. From here, try to cut your zucchini into 2 or 3 inch long parts. These parts will be how long your final julienne cuts will be.
- Peel the zucchini, using either a peeler or a knife.
- Trim the edges of the zucchini to make four flat surfaces, almost like a cube.
- From here, cut down the length of each piece many times, moving over just slightly with each cut. You should now have several thin “planks” of cucumbers.
- Turn the cucumber planks to the uncut side, and slice down the length of the zucchini again. This will result in the julienned pieces, which will resemble spaghetti noodles.
Tips For You:
- In the end, your julienne cuts can be as large or as small as you want! Smaller pieces will mix well in dishes, while larger ones will retain the flavor of the food.
Some Links To Help With Preparation: