In cooking, the term "julienne" refers to the technique of cutting food into thin, matchstick-shaped strips. This cut can also be referred to as a matchstick cut.
To julienne a vegetable or other ingredient, you first trim off any uneven or curved edges, then cut the food into thin slices that are usually between 1/16 and ⅛ inch thick. The slices are then stacked on top of each other and cut into long, thin strips that are typically about 2 to 3 inches in length. The julienne cut is often used for vegetables such as carrots, celery, and bell peppers, and can be used to add texture and visual interest to salads, stir-fries, and other dishes.
Synonyms:
Matchstick