- Glossary
- Julienne - French cutting technique
Julienne - French cutting technique
Julienne is a culinary technique of cutting ingredients into very thin, uniform strips resembling matchsticks. Typical dimensions are about 3 mm wide and 5-6 cm long. Originates from French cuisine. Ensures even cooking thanks to uniform size. Most commonly used for carrots, celery, zucchini, and bell peppers.
- Julienne is a cutting technique producing thin strips about 3 mm wide.
- Originates from French cuisine and is used worldwide.
- Ensures even cooking thanks to uniform strip size.
- Most commonly used for carrots, celery, zucchini, and bell peppers.
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