A French name for a certain type of cut, most often used on vegetables. A julienne is a very fine cut which produces long, thin strips. Generally the strips are 1-2" in length, and very thin. This allows for quick cooking and is great for stir-fry. How you cut vegetables in this way depends on the veggie... The easiest way to do this is to cut the vegetable into chunks of the desired length. Next slice along lengthwise with a sharp, non-serrated knife very thin. Now stack some of your slices on top of each other and again cut lengthwise, producing thin and long rectangular strips.

Essentially, cccunnings description is a good one, but I thought an additional measurement for the thickness might be useful. To julienne is to cut food into thin strips measuring:

  • 1/8 x 1/8 x 2.5 inches

or

  • 3mm by 3mm by 6.5 mm

In French cooking, the word "Julienne" is also used to describe a clear vegetable soup to which an assortment of thinly cut vegetables cooked in butter are added.

Ju`li*enne" (?), n. [F.]

A kind of soup containing thin slices or shreds of carrots, onions, etc.

 

© Webster 1913.

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